Whole Wheat Strawberry Short Cake

I have been getting into whole wheat baking these days. Here is a recipe that works great. I use whole wheat pastry flour and butter milk in this traditional recipe. I provided a Straight Rhubarb option here, having found some great organic bright red local Rhubarb.

As for the Strawberry version, I can’t seemed to get myself to cook fresh strawberries. So I simple slice them and put them on top.

Whole Wheat Short Cake (makes 6 large short cakes)

2 Cups of whole wheat pastry flour
5 TBSP Sugar
1 stick of cold butter
1 TBSP baking soda
1/2 teaspoon of salt
1 large egg
1/2 cup buttermilk
1 large egg for egg wash
sugar for dusting top

Rhubarb Filling

2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
3/4 cup sugar
1 cup of water
1 tsp minced ginger
zest of one lime

Place all of the ingredients in a thick bottom pan. Bring to a boil then simmer until thick. let cool. If it is still not thick enough, add a few table spoons of corn starch to thicken by stirring it in and bringing it to a boil them letting cool.

Top filling with a shortcake and ice cream and enjoy.

Procedure

Preheat oven to 425 degrees

Combine the flour, sugar, salt, and baking soda in a bowl and mix. Chop up the cold butter into the flour mixture into small pea size pieces. Make a well in the center of the mixture and add the butter milk and the egg. Mix to combine. Don’t over work.

It will be a wet dough. Scoop the dough into six equal sized blobs on a parchment lined cookie sheet. Brush with egg and sprinkle sugar on top.

Bake for 12-14 minutes on a center rack.

Cool and serve with whip cream and your favorite fresh berries.

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