|Baby Strawberry Whole Wheat Shortcakes|
I chose to use strawberries because they are currently in season and super cheap to buy. I also like how it is possible to slice the strawberries and use the tips to make a star shape. To make this dessert look even better, opt to use a pipping bag to add the whipped cream. I ran out and had just plopped it on with an icing spatula. I guess you can say it gives it a more 'homemade/backyard barbeque' look, hahaha! Stabilizing whipped cream will allow the whipped cream to hold it's shape and to sit out on a plate for a long time without deflating and melting all over the place. Very important when you plan to eat for 4 hours on a summer's day.
Baby Strawberry Whole Wheat Shortcakes
Shortcake recipe from Better Homes & Gardens magazine
- ½ cup all purpose flour
- ¼ cup whole wheat flour
- 2 tbsp sugar
- 1 tsp baking powder
- A pinch of salt
- ½ cup + 3 tbsp whipping cream
Stabilized Whipped Cream (not vegan; Peanut Crumpet's vegan whipped cream can be found here)
- ½ cup whipping cream
- ½ tsp powdered gelatin
- ½ tbsp cold water
- Honey, to taste
- Sliced strawberries
- Preheat oven to 325˚F and line a cookie sheet with parchment paper or a silicon mat.
- In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- Add whipping cream; stir with a fork just until the dough comes together. Do not overmix.
- Using a cookie scoop, drop dough mounds onto the prepared baking sheet, leaving about 3 inches between mounds.
- Bake about 18 minutes or just until the tops begin to brown. Once the shortcakes are finished baking, allow them to cool completely before assembling.
- To make stabilized whipped cream, whip whipping cream with an electric beater until soft peaks form.
- Dissolve powdered gelatin in cold water and add it immediately to whipped cream.
- Continue beating until incorporated. Sweeten with honey to taste and continue beating until stiff peaks. Store in fridge until ready to use.
- To assemble, slice the shortcakes into half horizontally using a sharp knife and a gentle hand. Smear a dollop of whipped cream on the bottom side and arrange strawberry slices (or bits) on top. Smear a bit more whipped cream on the top half of the shortcake as 'glue' and sandwich on top. For more decoration, add a bit of whipped cream on the very top of the whole shortcake and top with half a strawberry. (Wow, how many times did I use the word 'top' in this step?)
- Best eaten immediately, or can be stored in an air-tight container in the fridge.