Strawberry Shortcakes ready to eat.
Well, we're just a little sad to see Labor Day upon us. It means summer is on it's way out, so to say good-bye to summer we made Strawberry Shortcake with Whole Wheat Biscuits. MaMa attended the International Food Bloggers Conference last weekend and while there she received a fun little tool that she wanted to try out, hence the strawberry purchase and the subsequent shortcakes.
This fun little tool hulls strawberries almost effortlessly. MaMa even let me try it, and with a little assistance I was able to remove the hull of a strawberry for the first time. They say there's a first time for everything, right? You push the green button and the silver teeth come out and grab the stem, piercing the top of the strawberry. A little twist and then you can easily pull the stem and hull away from the fruit. Pretty nifty little device, huh? Anyways, we digress...back to the shortcakes.
Ingredients for Strawberry Shortcakes:
1 1/3 c
Joseph's Grainery Cracked Wheat Breakfast Cereal
2 1/3 c
Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 c all purpose flour
1/3 c sugar
1 Tbsp + 2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1 1/3 c buttermilk (don't have buttermilk, see our favorite
buttermilk substitution)
3 c strawberries (15-20), sliced
sugar for sprinkling
Directions: Preheat the oven to 450 degrees. In a large bowl whisk together all of the dry ingredients.
Pour in the buttermilk and mix well. A stiff dough will form. Form the dough into round balls and place on a greased baking sheet. Bake for about 10 minutes or until the tops are golden brown.
Golden brown whole wheat biscuits.
Slice the strawberrys and sprinkle with sugar. Place strawberries over the biscuits and top with whipped cream. We hope you enjoy these last few bites of summer as much as we did.
