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Photo: Leigh Beisch
Active Time:45 minsTotal Time:1 hr 30 minsServings:9Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hr 30 minsServings:9
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:9
Servings:
9
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsShortcakes1cupwhole-wheat pastry flour1cupall-purpose flour½cuprye flour2tablespoonsgranulated sugar1tablespoonbaking powder1teaspoonbaking sodaPinch of salt8tablespoons(1 stick) cold unsalted butter, cut into 1/2-inch cubes¾cupbuttermilk plus 2 teaspoons, divided1 ½teaspoonsturbinado sugarFilling12ouncesstrawberries, trimmed and halved or quartered, if large3tablespoonsgranulated sugar, divided1teaspoonvanilla extract1teaspoonlemon juice1cupheavy cream
Cook Mode(Keep screen awake)
Ingredients
Shortcakes
1cupwhole-wheat pastry flour
1cupall-purpose flour
½cuprye flour
2tablespoonsgranulated sugar
1tablespoonbaking powder
1teaspoonbaking soda
Pinch of salt
8tablespoons(1 stick) cold unsalted butter, cut into 1/2-inch cubes
¾cupbuttermilk plus 2 teaspoons, divided
1 ½teaspoonsturbinado sugar
Filling
12ouncesstrawberries, trimmed and halved or quartered, if large
3tablespoonsgranulated sugar, divided
1teaspoonvanilla extract
1teaspoonlemon juice
1cupheavy cream
DirectionsTo prepare shortcakes:Whisk whole-wheat flour, all-purpose flour, rye flour, 2 tablespoons granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter and use a pastry blender, 2 knives or your fingertips to incorporate it until pea-size lumps form. Make a well in the mixture and add 3/4 cup buttermilk. Stir until the dough comes together.Turn the dough out onto a lightly floured work surface. Knead with the heel of your hand until it comes together in a ball. Wrap the dough loosely in plastic wrap and flatten into a large rectangle about 1 inch thick. Refrigerate for 10 minutes.Place the dough on a lightly floured surface. Using a bench scraper or knife, cut it in half and stack the pieces on top of each other. Roll into a rectangle about 1 inch thick. Cut the dough in half again and repeat the process 2 times more. Roll the final piece of dough into an 8-inch square about 3/4 inch thick. Cut into 9 square shortcakes. Transfer to a baking sheet and freeze for 10 minutes.Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.Place the cold shortcakes about 1 inch apart on the prepared baking sheet. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.Bake until the shortcakes are golden brown, 14 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.To prepare filling:Combine strawberries, 2 1/2 tablespoons sugar, vanilla and lemon juice in a medium bowl. Let stand until the juices are released, about 15 minutes.Beat cream in the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer on medium speed until frothy, about 1 minute. Add the remaining 1/2 tablespoon sugar and beat on medium-high until soft peaks form, 2 to 3 minutes more, scraping down the sides as needed. Split the shortcakes and serve with the strawberries and whipped cream.To make ahead:Freeze unbaked shortcakes (Steps 1-3) airtight for up to 3 months. Bake from frozen for about 20 minutes.Equipment:Parchment paperOriginally appeared: EatingWell Magazine, June 2021
Directions
To prepare shortcakes:Whisk whole-wheat flour, all-purpose flour, rye flour, 2 tablespoons granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter and use a pastry blender, 2 knives or your fingertips to incorporate it until pea-size lumps form. Make a well in the mixture and add 3/4 cup buttermilk. Stir until the dough comes together.Turn the dough out onto a lightly floured work surface. Knead with the heel of your hand until it comes together in a ball. Wrap the dough loosely in plastic wrap and flatten into a large rectangle about 1 inch thick. Refrigerate for 10 minutes.Place the dough on a lightly floured surface. Using a bench scraper or knife, cut it in half and stack the pieces on top of each other. Roll into a rectangle about 1 inch thick. Cut the dough in half again and repeat the process 2 times more. Roll the final piece of dough into an 8-inch square about 3/4 inch thick. Cut into 9 square shortcakes. Transfer to a baking sheet and freeze for 10 minutes.Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.Place the cold shortcakes about 1 inch apart on the prepared baking sheet. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.Bake until the shortcakes are golden brown, 14 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.To prepare filling:Combine strawberries, 2 1/2 tablespoons sugar, vanilla and lemon juice in a medium bowl. Let stand until the juices are released, about 15 minutes.Beat cream in the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer on medium speed until frothy, about 1 minute. Add the remaining 1/2 tablespoon sugar and beat on medium-high until soft peaks form, 2 to 3 minutes more, scraping down the sides as needed. Split the shortcakes and serve with the strawberries and whipped cream.To make ahead:Freeze unbaked shortcakes (Steps 1-3) airtight for up to 3 months. Bake from frozen for about 20 minutes.Equipment:Parchment paper
To prepare shortcakes:Whisk whole-wheat flour, all-purpose flour, rye flour, 2 tablespoons granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter and use a pastry blender, 2 knives or your fingertips to incorporate it until pea-size lumps form. Make a well in the mixture and add 3/4 cup buttermilk. Stir until the dough comes together.
Turn the dough out onto a lightly floured work surface. Knead with the heel of your hand until it comes together in a ball. Wrap the dough loosely in plastic wrap and flatten into a large rectangle about 1 inch thick. Refrigerate for 10 minutes.
Place the dough on a lightly floured surface. Using a bench scraper or knife, cut it in half and stack the pieces on top of each other. Roll into a rectangle about 1 inch thick. Cut the dough in half again and repeat the process 2 times more. Roll the final piece of dough into an 8-inch square about 3/4 inch thick. Cut into 9 square shortcakes. Transfer to a baking sheet and freeze for 10 minutes.
Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place the cold shortcakes about 1 inch apart on the prepared baking sheet. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.
Bake until the shortcakes are golden brown, 14 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
To prepare filling:Combine strawberries, 2 1/2 tablespoons sugar, vanilla and lemon juice in a medium bowl. Let stand until the juices are released, about 15 minutes.
Beat cream in the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer on medium speed until frothy, about 1 minute. Add the remaining 1/2 tablespoon sugar and beat on medium-high until soft peaks form, 2 to 3 minutes more, scraping down the sides as needed. Split the shortcakes and serve with the strawberries and whipped cream.
To make ahead:
Freeze unbaked shortcakes (Steps 1-3) airtight for up to 3 months. Bake from frozen for about 20 minutes.
Equipment:
Parchment paper
Originally appeared: EatingWell Magazine, June 2021
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Nutrition Facts(per serving)354Calories21gFat38gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
