Whole Wheat Strawberry Shortcakes Food

WHOLE WHEAT STRAWBERRY SHORTCAKES (UPDATED VERSION)

Steps:

• Make the strawberry filling: In a medium bowl, mash 3/4 cup strawberries and stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and gently stir. Chill strawberry filling, covered, 1 hour.
• Make the shortcakes: 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 smooth. Stir into flour mixture just until moistened.
• Turn onto a lightly floured surface; knead gently until dough is smooth. Pat dough into 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on parchment paper-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool.
• To assemble, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.

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.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

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.

STRAWBERRY & VANILLA SHORTCAKES

Steps:

• Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
• Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
• Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.