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Deliciously Organic: Strawberry Shortcake

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Friday, May 14, 2010

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.

9 Comments:

Blogger Girly Green Girl said...

This is my favorite dessert - thank you!!!

May 14, 2010 at 8:05 AM  
Blogger mardoc said...

I tried to make whole wheat strawberry shortcake last year and the biscuits were like rocks! I bet yours are delightful.

May 14, 2010 at 8:19 AM  
Anonymous marla {family fresh cooking} said...

The "mislabeling" of ingredients makes me nuts! I don't understand that either. When it says whole wheat, that is what I use. I am so happy to know that we are on the same page with that! Great shortcake :) xo

May 14, 2010 at 9:20 AM  
Blogger Annie said...

This looks AMAZING! I wish our New York "kitchen" was bigger.

May 14, 2010 at 10:50 AM  
Blogger Gail said...

Making strawberry shortcake is on my list of "fun things to do"...and I totally want to try your recipe! Thank you! Also, I can totally relate to your pet-peeve. I hate it when they say "all natural" when in reality, there are very few all-natural ingredients. Bugs me.

-Gail

May 14, 2010 at 2:34 PM  
Anonymous Kathleen is Cooking in Mexico said...

I agree 100%! Baked goods are either whole wheat, or they are not. If any part is white flour, the word "whole" does not apply. We need to start a movement, a political party (The Brown Party), or at least a petition! :)

May 15, 2010 at 3:22 AM  
Anonymous Stacy (Little Blue Hen) said...

Agreed! I have been thinking about figuring out a whole wheat shortcake recipe so thank you for saving me the trouble. =)

May 15, 2010 at 12:37 PM  
Blogger theknowlans said...

I am in love with your website, Carrie! Your recipes look pretty much AMAZING!!! I can't wait to try some of them. :)

May 15, 2010 at 4:04 PM  
Anonymous jlbrewer said...

Going through the "whole wheat shortcake" search results I was having the same problem - most of them had barely any whole wheat flour. So bravo.

No whole wheat pastry flour? The batch I'm eating now is 1 1/2c regular whole wheat flour and 1 cup oat flour. (Oat flour = oatmeal + electric spinny blade appliance of choice, if you don't keep around prebought stuff.) I figure since oatmeal has no gluten at all, you have to use more of the wheat flour to compensate. I don't have a regular batch to compare to but I'm quite happy with these.

May 30, 2010 at 3:37 PM  

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