Whole-Wheat Strawberry Shortcakes

Name: Whole-Wheat Strawberry Shortcakes
Ingredients: 210 g (1 3/4 cups) whole-wheat pastry flour, sifted; 30 g (1/4 cup) all-purpose flour, sifted; 2 1/2 tsp low-sodium baking powder; 12 g (1 tbsp) sugar; 56 g (1/4 cup) trans-fat-free margarine, chilled; 180 ml (3/4 cup) fat-free milk, chilled; about 900 g (6 cups) fresh strawberries, hulled and sliced; 170 g (3/4 cup / 6 oz) plain or vanilla fat-free yogurt; Cooking spray

The classic biscuit-and-berries format stays intact, but whole-wheat pastry flour, low-sodium baking powder and fat-free milk lighten the shortcakes. Each warm square gets a generous mound of fresh strawberries and a spoonful of fat-free yogurt instead of whipped cream.

Serves: 8
Prep: 20 min*
Cook: 10-12 min
Serving size: 1 shortcake with toppings

Ingredients

210 g (1 3/4 cups) whole-wheat pastry flour, sifted
30 g (1/4 cup) all-purpose flour, sifted
2 1/2 tsp low-sodium baking powder
12 g (1 tbsp) sugar
56 g (1/4 cup) trans-fat-free margarine, chilled
180 ml (3/4 cup) fat-free milk, chilled
about 900 g (6 cups) fresh strawberries, hulled and sliced
170 g (3/4 cup / 6 oz) plain or vanilla fat-free yogurt
Cooking spray

Method

Heat the oven to 220 C (425 F) and lightly spray a baking sheet.
Combine the two flours, baking powder and sugar. Cut in the chilled margarine with a fork until the mixture resembles coarse crumbs.
Stir in the cold milk just until a moist dough forms. Turn it onto a well-floured surface and knead gently 6 to 8 times.
Roll the dough into a rectangle about 6 mm (1/4 in) thick and cut into 8 squares. Bake for 10 to 12 minutes, until golden.
Plate the warm shortcakes and top each with about 180 ml (3/4 cup) sliced strawberries and 1 1/2 tbsp yogurt. Serve at once.

Cook’s tip

Handle the dough as little as possible after adding the milk. Overworking develops gluten and makes the shortcakes tougher.

Variation

Mayo Clinic notes that the recipe can be made plant-based by using suitable milk and yogurt substitutes. Nutrition would need to be recalculated for the substitutes chosen.

Nutrition per serving

Values reproduced from the supplied recipe document.

Energy: 218 kcal
Protein: 5 g
Carbohydrate: 36 g
of which sugars: 10 g
Fat: 6 g
of which saturates: 2 g
Fiber: 6 g
Sodium: 75 mg

6 g fiber per serving with only 2 g added sugars. Mayo Clinic lists the recipe for DASH, diabetes meal plans, high-fiber and low-sodium eating.