Early summer wouldn't be complete for me without homemade Strawberry Shortcake. The key is to make homemade shortcakes and use real whipped cream, not those store bought cakes and whipped topping! Naturally, being me, I found a way to make the shortcakes a bit healthier by using a whole wheat baking mix and adding oats (I just can't help myself). It's not diet food, but it will help ease the guilt of indulging in such a decadent treat. I promise the results are every bit as scrumptious as the old way.
My kids were anxious to dig in, so I didn't have time to get a great picture. You'll just have to trust that it's good!
Healthier Strawberry Shortcake
4 lbs fresh strawberries
1/2 cup granulated sugar
4 cups whole grain baking mix (I used Hodgson Mill)
3/4 cup oatmeal
6 tbsp brown sugar
1&1/4 cups skim milk
6 tbsp butter, melted
1 pint heavy cream*
3 tbsp granulated sugar*
*Or use ready made whipped cream
Wash, hull, and slice strawberries. Place in large bowl along with 1/2 cup granulated sugar. Mix well. Cover and refrigerate until ready for use.
In large mixing bowl combine baking mix, oatmeal, and brown sugar. Add milk and butter all at once.
Drop by 1/4 cupfuls onto greased baking sheet (recipe should yield 12 shortcakes). Bake at 425 degrees for 13-15 minutes, until lightly golden brown, and centers seem set.
If making homemade whipped cream, beat chilled cream in mixing bowl with electric mixer. When cream begins to thicken, slowly add granulated sugar and continue mixing until soft peaks form. Do not over mix, or it will turn into butter.
Assemble in bowls. Split one shortcake in half like a hamburger roll. Top each half with strawberries and juice, and finish with whipped cream.
Makes 12 strawberry shortcakes.
linking to: My Meatless Mondays Foodie Fridays Summer Fun Party Whimsy Wednesdays
It's A Piece O'Cake