Name: Whole Wheat Strawberry Shortcake
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: For the strawberries: -; 16-ounces strawberries, stemmed and sliced -; 1 tablespoon sugar -; For the shortcakes: -; 3/4 cup whole wheat flour -; 3/4 cup all-purpose flour -; 2 tablespoons sugar -; Zest of 1 medium lemon -; 2 teaspoons baking powder -; 1/2 teaspoon kosher salt -; 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes -; 1 large egg -; 1/2 cup low-fat Greek yogurt -; 2 tablespoons milk (whatever you have in the fridge) -; For the yogurt whipped cream: -; 3/4 cup heavy cream -; 3 tablespoons sugar -; 1/2 teaspoon vanilla extract -; 3/4 cup plain low-fat Greek yogurt (use nonfat or full-fat if you can’t find low-fat) -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Whole Wheat Strawberry Shortcake

1. For the strawberries: -

2. 16-ounces strawberries, stemmed and sliced -

3. 1 tablespoon sugar -

4. For the shortcakes: -

5. 3/4 cup whole wheat flour -

6. 3/4 cup all-purpose flour -

7. 2 tablespoons sugar -

8. Zest of 1 medium lemon -

9. 2 teaspoons baking powder -

10. 1/2 teaspoon kosher salt -

11. 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes -

12. 1 large egg -

13. 1/2 cup low-fat Greek yogurt -

14. 2 tablespoons milk (whatever you have in the fridge) -

15. For the yogurt whipped cream: -

16. 3/4 cup heavy cream -

17. 3 tablespoons sugar -

18. 1/2 teaspoon vanilla extract -

19. 3/4 cup plain low-fat Greek yogurt (use nonfat or full-fat if you can’t find low-fat) -

How to cook deliciously - Whole Wheat Strawberry Shortcake

1. Stage

Preheat the oven: Preheat the oven to 350°F.

2. Stage

Macerate the berries: Toss together the sliced strawberries and 1 tablespoon sugar in a medium bowl. Set aside.

3. Stage

Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, lemon zest, baking powder, and salt.

4. Stage

Cut the butter into the dry ingredients: Add the butter and use a pastry cutter to incorporate it into the flour. Alternatively, use your fingers to pinch the pieces of butter one-by-one and toss them with the flour until your dough is crumbly, like gravel.

5. Stage

Mix the wet ingredients and combine: In a medium bowl, whisk together the egg, 1/2 cup yogurt, and milk until smooth. Add the wet ingredients to the flour mixture and stir just until the dough comes together in clumps.

6. Stage

Shape the cakes and bake: Turn the dough onto a large, lightly floured baking sheet and firmly pat it into a 5 1/2-inch square. Cut the dough into quarters and separate the four shortcakes so they have room to rise as they bake.

7. Stage

Bake the shortcakes: Bake until lightly browned along the bottom, about 25 minutes. When the shortcakes are done, let them cool for at least 15 minutes before using a serrated edge knife to split them in half.

8. Stage

Make the whipped cream: Put the heavy cream, sugar, and vanilla extract into the bowl of an electric mixer. Beat on high until stiff peaks form. Use a rubber spatula to gently fold the 3/4 cup yogurt into the whipped cream.

9. Stage

Assemble the strawberry shortcakes: To assemble, divide the shortcake halves onto 8 small plates. Divide the strawberries among the cakes evenly and top with a generous spoonful of yogurt whipped cream.