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Wednesday, May 16, 2012

Whole Wheat Strawberry Shortcake

When I was a kid, I always dissected my shortcake.  I could never figure out why anyone would want to ruin perfectly good berries with cake - and vice versa.  Now, however, I love this combination!

This shortcake is easier than most, and it's pretty healthy, too.  The texture is not quite as light as one made with white flour and white sugar, but the flavor is all there.  It works incredibly well with the sweetness of the strawberries.  Whipped cream or ice cream would make a great topping, but my family often ate this in a bowl and just poured milk over the whole thing.  My Big Helper is pretty fond of that version!

  • 3/4 c. honey
  • 1/2 t. salt
  • 2 eggs
  • 1 c. milk
  • 1/2 c. melted butter
  • 2 t. vanilla
  • 3 c. white-wheat flour
  • 4 t. baking powder
Here's how to make your shortcake:
  1. Combine all ingredients in a bowl.  
  2. Mix well.
  3. Pour into a greased 11 X 13" pan.
  4. Bake for 35 minutes at 375 degrees.
For my Big Helper's version, slice and place in a bowl.  Top with berries and a good splash of milk.

How do you like to eat shortcake?

1 comment:

  1. Can't wait until strawberry season! Looks so good!

    ~Lisa @ HappyinDoleValley :)