Heritage Wheat Strawberry Shortcake Recipes

WHOLE WHEAT STRAWBERRY SHORTCAKES

Steps:

• In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and toss to coat. Refrigerate, covered, 1 hour., Meanwhile, preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk and honey until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool slightly., To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.

HERITAGE WHEAT STRAWBERRY SHORTCAKE

Steps:

• To prepare the strawberries:
• Chop half of the strawberries and mash well in a small bowl.
• Thinly slice the remaining strawberries and add to the mashed berries, leaving a few aside for garnish.
• Add the date sugar, combine well, and allow to sit at room temperature while you make the biscuits.
• To prepare the biscuits:
• Preheat oven to 450 degrees F.
• Combine the flour, baking powder, sugar, and salt in a large bowl.
• Add the cold butter and mix with a pastry blender or very quickly with your hands until the mixture reaches a mealy consistency. (If mixing with your hands, it's important that you work quickly so the body heat from your hands doesn't melt the butter at all. Melted butter will absorb flour and will result in a tougher biscuit.)
• Add milk a little at a time and combine until the dough forms a ball.
• Place the dough onto a floured surface and roll out to about 1/2 inch thickness. Cut into biscuit shape. (I use a biscuit cutter passed down through my family but a glass turned upside down would work, as well.) Continue to roll out and cut into biscuit shape until no dough remains.
• Bake for 12-15 minutes.
• Place on a cooling rack while making the whipped cream.
• For the whipped cream:
• Place whipping cream in a mixer (alternately you may whip by hand), and add the date sugar.
• Whip until thick and creamy.
• To assemble:
• Slice cooled biscuits in half lengthwise.
• Spoon some of the strawberry mixture over the bottom half of the biscuit, followed by some of the whipped cream.
• Place the top half of the biscuit on the bottom half and repeat by spooning both strawberry then whipped cream mixtures on top.
• Place sliced strawberry on top for garnish and serve.

CHEF JOHN'S CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
• Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
• Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
• Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
• Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
• Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.

WHOLE-WHEAT STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 425 degrees. Combine flours, baking powder, 1/4 cup sugar, and salt in a bowl. Add 1 1/4 cups cream; combine. Turn out onto a floured surface; knead.
• When smooth, press dough to about 1 inch thick. Use a 2-inch circle cutter or a glass to cut biscuits, dipping cutter in flour as needed. Press scraps together; cut out remaining biscuits. Dip top of each in melted butter, and transfer to a parchment- lined baking sheet. Bake 10 to 12 minutes, until golden.
• Sprinkle berries with remaining sugar; stir. Whisk remaining 1 1/2 cups cream in a bowl until soft peaks form. Serve biscuits and berries topped with whipped cream.