Makes 10 shortcakes
5-6 cups strawberries, hulled and sliced
1/4 – 3/8 cup sugar
1 1/4 cups unbleached flour
3/4 cup whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
2 tablespoons sugar
1/2 cup cold butter or margarine, cut into small pieces
1/2 cup plus 1-2 tablespoons milk
First, mix together the strawberries and sugar and set aside for at least 1 hour.
Preheat the oven to 425 degrees F.
In a large food processor bowl, combine the flours, salt, baking powder, cream of tartar, and sugar.
Add the butter or margarine and briefly pulse until the mixture resembles a coarse crumble.
Add the milk and pulse just until blended.
Transfer the mixture to a lightly floured surface and gently press together to form a dough.
Knead 4-5 times.
Pat the dough until it is 1/3 – 1/2 inch thick.
Using a 2 1/2 – 3 inch cutter, cut out biscuits and place them on a greased baking sheet.
Bake for 10-14 minutes.
Let cool before assembling.
To assemble, cut each biscuit in half.
Place some strawberries on 1 biscuit half and top with the other.
Top with a dollop of whipped cream.