• Strawberry Shortcake redesigned. A whole wheat-oatmeal fast and easy biscuit, topped with fresh farmer market strawberries and brown sugar sour cream.

Ingredients

  • 2 cups whole wheat pastry flour (spelt flour works well also)
  • ½ cup old fashioned oatmeal
  • 2 teaspoons baking powder
  • 1 Tablespoon light brown sugar (or honey)
  • ½ teaspoon maldon salt (or kosher)
  • 1½ cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ½ cup light brown sugar
  • juice of ½ lemon
  • dash vanilla extract
  • pinch maldon or sea salt
  • sliced strawberries
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 40 Min
COOK TIME 15 Min SERVINGS 8
MAIN INGREDIENT Fruit
MEAL/COURSE Dessert
COOKING METHOD Oven
CUISINE American

Preparation

  1. Oven to 450.
  2. Whisk together flour, baking powder, oatmeal, salt and brown sugar.
  3. Add heavy cream and vanilla and mix together.
  4. Flour your counter and dump dough onto it.
  5. Knead it just until it comes together and absorbs some of the flour from the counter and is not as wet and sticky.
  6. Pat about ½” thick and cut into pieces with a knife or biscuit cutter.
  7. Place on parchment lined baking sheet (if you don’t have parchment just spray bottom with cooking spray or smear butter on it).
  8. Bake 15 minutes.
  9. While that is baking, slice strawberries and set aside.
  10. Mix sour cream, brown sugar, lemon juice, vanilla and salt in a bowl and stir until combined.
  11. I did not even cut biscuit in half – just topped with strawberries and sour cream brown sugar topping.

Rating

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