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

whipped cream

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.

Printable Version with Adobe

Printable Version with Microsoft Word


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