Strawberries are back at the farmers’ market and we couldn’t be happier about it.
Bright red, firm and sweet we’ve been eating them by the handfuls.
And what better way to enjoy the first strawberries of the season but with a healthy version of strawberry shortcake.
These cakes/biscuits are flaky, moist with a little golden crunch and pair beautifully with the strawberries. They are made with oats and a good portion of whole wheat flour and are more hearty and healthy than your traditional shortcake.
- 1 1/3 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 cup rolled thick oats
- 4 tsp baking powder
- 1 tsp salt
- 1/4 cup sugar
- 5 tbsp salted butter
- 4 tbsp shortening
- 1 cup heavy cream
- 2 eggs
- 1 tsp vanilla
- in a large bowl mix together flour, baking powder, salt & sugar
- in a smaller bowl beat together eggs and heavy cream
- cut butter and shortening into small cubes then work into the flour until both are incorporated as small pea-sized lumps
- add eggs & cream mixture then combine
- turn dough onto a well-floured surface and knead until just coming together
- flatten dough to 1/2inch
- then cut dough using biscuit or cookie cutter
- bake oatcakes for 15 minutes or until lightly browned at 375 degrees
- serve with sliced strawberries & freshly whipped cream and a dusting of powdered sugar
- instead of strawberries, these oatcakes with be wonderful with any type of stone fruit - peaches, plums, nectarines
- stud the dough with nuts and dried fruit and bake for a little longer for a more biscotti like texture
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