Title: Strawberry Shortcake
Categories: Fruit Cake
Yield: 6 Servings
| 3/4 | c | Whole Wheat Flour |
| 1 1/2 | ts | Baking Powder |
| 1/3 | c | Plus 3T Brown Sugar (packed) |
| 3/4 | c | Low-fat Milk |
| 3/4 | c | Unbleached White Flour |
| 1/2 | ts | Salt |
| 2 | tb | Butter, melted |
| 1 | pt | Strawberries * |
* Sweet, ripe strawberries, hulled and crushed Heavy Cream (optional)
'''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Preheat oven to
400 deg F.
In a mixing bowl, sift together the flours, baking powder, and salt. In
another bowl, combine 1/3 cup of the sugar with the melted butter until it
dissolves. Stir in the milk, then combine the wet with the dry ingredients
and work together to form a soft dough. Turn the dough out onto a
well-floured board and knead for a minute or so. Divide the dough into 2
equal parts, form into smooth balls, and roll out to to fit the bottom of a
pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for
12-15 minutes, or until dough is golden brown.
In the meantime, combine the crushed strawberries with the remaining 3 T
sugar in a small bowl. Cover until ready to use.
Allow the baked dough to cool until it is just warm to the touch. Place 1
round on a serving plate, spread it with the berries, and top with the
other round of dough. Cut into wedges to serve; this is best served fresh
and warm. Top each serving with a bit of cold, stiffly beaten heavy cream
if you'd like.