Tag Archives: Fourth of July Desserts

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.

Fourth of July: Strawberry “Shortcake”

Fourth of July Strawberry Shortcake Recipe

I was working at the farmers market a few years back around the fourth and came up with this recipe. They had the best fresh goat cheese their, and the MT Hood Oregon strawberries are some of the best in the world. And the local grocery made awesome shortbread biscuits. So I kind of through these all together for my Fourth of July dessert tradition.

Shortcake Biscuits: 6-8 biscuits

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
6 tablespoon sugar
4 tablespoons butter
1 cup half and half or cream
Melted butter to brush shortcakes
Sprinkle top with sugar

Garnish:

4 oz Soft goat cheese or sheep cheese
100% maple syrup
good balsamic vinegar
fresh mint
Lot of fresh Strawberries

Directions
Heat oven 450 degrees.

In a large mixing bowl, combine flour, baking powder, salt and 5 tablespoons of sugar. Cut in butter. Then mix in half-and-half (or cream). Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with 1 tablespoon or more of sugar. Bake for 15 minutes or until brown. Cool and top with fresh cut strawberries, some fresh soft goat or sheep cheese, and top with a drizzle of good balsamic vinegar, and maple syrup mixture. garnish with a mint leaf.