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Strawberry Shortcake

Tastes great with vanilla ice cream or all by itself

* 3/4 c. Whole Wheat Flour
* 3/4 c. Unbleached White Flour 
* 1 - 1/2 t. Baking Powder 
* 1/2 t. Salt 
* 1/3 c. plus 3 T. Brown Sugar (packed)
*  2 T. Butter, melted
* 3/4 c. Low-Fat Milk
* 1 pt. Strawberries, hulled and crushed


Preheat oven to 400 degrees.

In a mixing bowl, sift together the flours, baking powder and salt.

In another bowl, combine 1/3 c. sugar with melted butter until it dissolves.  Stir in milk.

Combine wet and dry ingredients to make a soft dough.

Turn the dough out onto a well-floured board and knead for one minute.

Divide dough into 2 equal parts, form into smooth balls, and roll out to fit in the bottom of a pie pan.  Place the rounds of dough in 2 lightly oiledpie pans.  Bake for 12-15 minutes.

In the meantime, combine crushed strawberries with remaining 3 T. sugar. Cover until ready to use.  Allow the baked dough to cool until it is just warm to the touch.  Place one round on a serving plate, spread it with berries ad top with the other round of dough.

Cut into wedges to serve.  Serve fresh and warm.
Top each serving with cold, stiffly beaten heavy cream if you wish.


I want to thank "Hearth & Home Traditions, Ltd" for this recipe.
It is from their collection and they were kind enough to let me use it on my site.

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Their candles come in all shapes, sizes and fragrances. There is one to fit any mood. For a retailer near you call 888-444-CAKE or click here to visit their web site.