Strawberry Shortcake

I think it's time to share one of my little pet-peeves.  I keep seeing recipes in books and magazines using the phrase 'Whole Wheat' in the title.  I get excited and start reading, only to find the recipe also calls for white flour.  It seems to me, if a recipe says 'Whole Wheat' in the title, it should't use any refined flour.   It's confusing enough trying to decipher what food labels mean ("All-Natural, Lower-Calorie, Zero Trans-Fats Chemically Enhanced").  Inaccurate recipe titles make matters even more complicated.  I don't think bakers deliberately try to deceive readers.  Maybe they just want credit for including the stuff.  Here's a simple plea to the world of food writers and recipe publishers: "Please, keep 'Whole Wheat' whole!"  Is that too much to ask?

It might be.

The season's first strawberries have arrived at the markets and I decided it was about time to create a whole wheat strawberry shortcake recipe.  Not too dense, not too sweet, buttery, flaky, light, with honey-sweetened strawberries and whipped cream.  I hope you'll enjoy them, even without the magic words in the title.  

Strawberry Shortcake

Adapted from Cooks Illustrated

Serves 6

2 pints strawberries, sliced

2 tablespoons honey

1 ¾ cups whole wheat pastry flour

¾ cup whole wheat flour

2 teaspoons baking powder
¾ teaspoon sea salt
2/3 cup cold buttermilk
8 tablespoons butter, melted and cooled
1 egg
3 tablespoons honey

3/4 cup whipping cream
2 tablespoons honey

Preheat oven to 475°F and adjust rack to middle position.  Toss together strawberries and honey in a small bowl. Set aside.  Whisk whole wheat pastry flour, whole wheat flour, baking powder, and salt in large bowl.  In a medium bowl whisk together buttermilk, cooled butter, egg and honey.  Pour buttermilk mixture into dry ingredients and stir until incorporated.  Spoon 1/3 cup scoops of dough onto a baking sheet lined with parchment paper.  Bake for 15 minutes until tops are golden brown.  Cool for 20 minutes. 

Whip cream and honey together until soft peaks form.  To serve:  Cut each shortcake in half, spoon several tablespoons of whipped cream on the bottom-inside layer of the shortcake.  Spoon strawberries over cream and top with other half of shortcake.  Serve immediately.