Country Woman

38 COUNTRY WOMAN COUNTRYWOMANMAGAZINE.COMCELEBRATE MOMWhole WheatStrawberry ShortcakesNothing says spring better than a freshstrawberry shortcake. Heaven! Mymother and I usually make this withstrawberries we picked ourselves.—SARAH HATTER BRODHEAD, WI``````PREP: 45 MIN. + CHILLINGBAKE: 15 MIN. + COOLINGMAKES: 6 SERVINGS``````2 ¹�₂ cups fresh strawberries, hulled1 to 2 Tbsp. maple syrupSHORTCAKES2 cups whole wheat flour2 ¹�₂ tsp. baking powder``````¹�₂ tsp. salt¹�₄ tsp. baking soda¹�₂ cup cold butter, cubed1 egg¹�₂ cup 2% milk¹�₄ cup honeyWhipped cream1. In a bowl, thoroughly mash ¾ cupstrawberries; stir in syrup. Cut theremaining strawberries into ¼-in.slices; add to crushed strawberriesand toss to coat. Refrigerate, covered,1 hour.2. Meanwhile, preheat oven to 400°.In a large bowl, whisk flour, bakingpowder, salt and baking soda. Cut inbutter until mixture resemblescoarse crumbs. In a small bowl,whisk egg, milk and honey untilblended; stir into flour mixture justuntil moistened.3. Turn dough onto a lightly flouredsurface; knead gently 8-10 times. Pator roll dough to ¾-in. thickness; cutwith a floured 2½-in. biscuit cutter.Place 2 in. apart on parchmentpaper-lined baking sheets. Bake12-15 minutes or until light brown.Remove to wire racks to cool slightly.To serve, split shortcakes in half.Fill with strawberry mixture andwhipped cream. Top with additionalwhipped cream. QSTRAWBE WHOLE WHEATRRY SHORTCAKES``````For super-tenderbiscuits, use alight hand to kneaduntil the dough justcomes together.