Heritage Wheat Strawberry Shortcake Recipes

Steps:

• In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and toss to coat. Refrigerate, covered, 1 hour., Meanwhile, preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk and honey until blended; stir into flour mixture just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool slightly., To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Steps:

• To prepare the strawberries:
• Chop half of the strawberries and mash well in a small bowl.
• Thinly slice the remaining strawberries and add to the mashed berries, leaving a few aside for garnish.
• Add the date sugar, combine well, and allow to sit at room temperature while you make the biscuits.
• To prepare the biscuits:
• Preheat oven to 450 degrees F.
• Combine the flour, baking powder, sugar, and salt in a large bowl.
• Add the cold butter and mix with a pastry blender or very quickly with your hands until the mixture reaches a mealy consistency. (If mixing with your hands, it's important that you work quickly so the body heat from your hands doesn't melt the butter at all. Melted butter will absorb flour and will result in a tougher biscuit.)
• Add milk a little at a time and combine until the dough forms a ball.
• Place the dough onto a floured surface and roll out to about 1/2 inch thickness. Cut into biscuit shape. (I use a biscuit cutter passed down through my family but a glass turned upside down would work, as well.) Continue to roll out and cut into biscuit shape until no dough remains.
• Bake for 12-15 minutes.
• Place on a cooling rack while making the whipped cream.
• For the whipped cream:
• Place whipping cream in a mixer (alternately you may whip by hand), and add the date sugar.
• Whip until thick and creamy.
• To assemble:
• Slice cooled biscuits in half lengthwise.
• Spoon some of the strawberry mixture over the bottom half of the biscuit, followed by some of the whipped cream.
• Place the top half of the biscuit on the bottom half and repeat by spooning both strawberry then whipped cream mixtures on top.
• Place sliced strawberry on top for garnish and serve.

Steps:

• Heat oven to 425 degrees. Combine flours, baking powder, 1/4 cup sugar, and salt in a bowl. Add 1 1/4 cups cream; combine. Turn out onto a floured surface; knead.
• When smooth, press dough to about 1 inch thick. Use a 2-inch circle cutter or a glass to cut biscuits, dipping cutter in flour as needed. Press scraps together; cut out remaining biscuits. Dip top of each in melted butter, and transfer to a parchment- lined baking sheet. Bake 10 to 12 minutes, until golden.
• Sprinkle berries with remaining sugar; stir. Whisk remaining 1 1/2 cups cream in a bowl until soft peaks form. Serve biscuits and berries topped with whipped cream.

Steps:

• Preheat oven to 350°F. Grease one bread loaf pan .
• Note: If milling your own Red Fife flour, be sure to bolt, or sift out, some of the bran. One run through a 30 mesh sifter is sufficient to remove enough bran for a smooth, yet hearty texture.
• Combine the softened butter, vanilla, and eggs in a small bowl and beat lightly.
• Add the mashed bananas to this mixture and combine throughly.
• In a large bowl, combine all dry ingredients (aside from the optional ingredients).
• Add the wet mixture to the dry mixture and stir to fully incorporate.
• Mix in optional ingredients at this time, should you wish to do so.
• Using a rubber spatula , scrape the batter into the prepared loaf pan.
• Place the pan in the center of the preheated oven and bake for 1 hour. Loosely cover the top of the banana bread with a piece of aluminum foil and allow to bake another 10-15 minutes.
• The banana bread is fully baked when a wooden skewer or a knife comes out clean after having been inserted into the center of the loaf.
• Let cool in pan for 15 minutes, then place on a cooling rack and allow to cool completely. Slice and enjoy.