Best Heritage Wheat Strawberry Shortcake Recipes

HERITAGE WHEAT STRAWBERRY SHORTCAKE

Steps:

• To prepare the strawberries:
• Chop half of the strawberries and mash well in a small bowl.
• Thinly slice the remaining strawberries and add to the mashed berries, leaving a few aside for garnish.
• Add the date sugar, combine well, and allow to sit at room temperature while you make the biscuits.
• To prepare the biscuits:
• Preheat oven to 450 degrees F.
• Combine the flour, baking powder, sugar, and salt in a large bowl.
• Add the cold butter and mix with a pastry blender or very quickly with your hands until the mixture reaches a mealy consistency. (If mixing with your hands, it's important that you work quickly so the body heat from your hands doesn't melt the butter at all. Melted butter will absorb flour and will result in a tougher biscuit.)
• Add milk a little at a time and combine until the dough forms a ball.
• Place the dough onto a floured surface and roll out to about 1/2 inch thickness. Cut into biscuit shape. (I use a biscuit cutter passed down through my family but a glass turned upside down would work, as well.) Continue to roll out and cut into biscuit shape until no dough remains.
• Bake for 12-15 minutes.
• Place on a cooling rack while making the whipped cream.
• For the whipped cream:
• Place whipping cream in a mixer (alternately you may whip by hand), and add the date sugar.
• Whip until thick and creamy.
• To assemble:
• Slice cooled biscuits in half lengthwise.
• Spoon some of the strawberry mixture over the bottom half of the biscuit, followed by some of the whipped cream.
• Place the top half of the biscuit on the bottom half and repeat by spooning both strawberry then whipped cream mixtures on top.
• Place sliced strawberry on top for garnish and serve.

OLD FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour or two.
• Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.
• Preheat the oven to 450 degrees and set rack in the middle level.
• In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
• For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet. For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes.
• Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour on all but 1/2 cup of the berries.
• Slide the top back on and pour the remaining berries on the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup berry mixture. Replace tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a bowl for the guests to help themselves.