Whipped with colorful icings and topped with juicy strawberries, these shortcakes are definitely a delight for all the sweet toothed people.
Ingredients of Strawberry shortcake
How to Make Strawberry shortcake
1. Wash, hull and slice strawberries and
place in large bowl. Drizzle with honey, then toss to combine. Cover and place
in refrigerator until ready to serve, at least 1 hour and up to 1 day.
2. Whip cream with electric mixer until
thickened. Add sugar and continue beating until soft peaks are formed. Gently
fold in yogurt and vanilla. Cover and place in refrigerator until ready to
serve. Cream can be made up to a day ahead.
3. Preheat oven to 425°F (220°C). Line
baking sheet with parchment paper.
4. In medium bowl, whisk together
whole-wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda
and salt. In another medium bowl, whisk together buttermilk and canola oil.
5. Combine dry and wet mixtures and stir
until just moistened. Do not over mix. Drop batter into eight mounds onto
prepared baking sheet and bake until golden brown, about 10 minutes.
6. To serve, using serrated knife, gently
cut warm biscuits in half horizontally. Place each bottom half on plate, top
with about 1/3 cup (75 mL) strawberries with their accumulated juice and large
dollop of whipped topping. Cap with top halves of biscuits and serve.
Note: Whole-wheat, all-purpose flour can be
substituted for whole-wheat pastry flour.