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Strawberry Shortcake #1

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts / Strawberry

3/4  cup  Whole Wheat Flour
3/4  cup  Unbleached flour
1 1/2  teaspoons  Baking Powder
1/2  teaspoon  Salt
1/3  cup  Packed Brown Sugar
2  tablespoons  Butter, melted
3/4  cup  Lowfat 2% Milk
1  pint  Strawberries, hulled and crushed
3  tablespoons  Packed Brown Sugar
    Heavy Cream, optional

1. Preheat oven to 400 deg F.

2. In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of brown sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown.

3. In the meantime, combine the crushed strawberries with the remaining 3 T brown sugar in a small bowl. Cover until ready to use.

4. Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like.

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