Strawberry Shortcake

Yield: 12 servings

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 cup white whole-wheat flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 4 tablespoons cold unsalted butter, cut into small pieces
• 4 tablespoons reduced-fat cream cheese
• ¼ cup canola oil
• 1 large egg, lightly beaten
• ½ cup non-fat buttermilk, plus extra to brush tops with
• 1 teaspoon vanilla
• ¼ cup slivered almonds
• 6 cups fresh strawberries, sliced and allowed to sit at room temperature
• 1½ cups non-fat Greek yogurt or low-fat whipped cream

Procedure

1. Preheat oven to 400°F.
2. Whisk all-purpose flour, white whole-wheat flour, sugar, baking powder, salt, and baking soda in a large bowl or the bowl of a food processor.
3. Cut in butter using a pastry cutter or your hands or on pulse until the pieces are about the size of peas.
4. Cut in cream cheese until well-mixed.
5. Drizzle oil over the mixture. Stir with a fork until just combined (the mixture will be crumbly).
6. Make a well in the center and add egg, buttermilk, and vanilla.
7. Gradually stir the wet ingredients into the dry ingredients with a fork or large spoon until the mixture is evenly moist.
8. Knead the mixture in the bowl two or three times until it holds together.
9. Turn the dough out onto a lightly floured surface.
10. Dust with flour and pat out with hands or rolling pin until about ½-inch thick.
11. Using a biscuit cutter, cut into twelve circles.
12. Brush with additional buttermilk and sprinkle with slivered almonds.
13. Bake the shortcakes until puffed and lightly golden, about 20 minutes.
14. Let cool slightly.
15. To serve, split shortcakes horizontally. Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.

Credits

Recipe by AccentHealth Chef Donna Brousseau.