Low-Sugar Strawberry Shortcake
Author: 
Serves: makes 8-9 shortcakes
 
Ingredients
  • Shortcakes:
  • 2 cups flour (I like 1 cup whole wheat pastry and 1 cup all-purpose)
  • ¾ teaspoon fine sea salt
  • 1 Tablespoon aluminum-free baking powder
  • 3 Tablespoons granulated sugar + additional for sprinkling on top
  • ½ cup (1 stick) unsalted butter, cut into 8 pieces
  • 1 cup heavy cream, half and half or whole milk
  • Whipped cream, whole yogurt or coconut milk cream
  • Fresh sliced strawberries or other seasonal fruit
  • Whipped Cream:
  • 1 cup heavy cream
  • 1 Tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract, optional
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Place the flour(s), salt, baking powder and sugar in the bowl of a food processor fitted with the steel blade. Pulse a couple times to blend. Add the butter and pulse until the mixture resembles small peas or pebbles. Transfer mixture to a large bowl.
  3. Add the cream and blend with a fork until just combined.
  4. Turn the dough onto a lightly floured surface and knead a couple times to bring the dough together. Roll out to a ¾-inch thick disc and cut into 2 ½ -inch circles with a round cookie cutter or small glass dipped in flour. Gather the scraps, roll again and cut more rounds until you have used up all the dough. Transfer the dough pieces to the prepared pan and space evenly apart.
  5. This is optional, but it creates a light golden color: remove 1 Tablespoon of cream from the cup for whipped cream and use that to brush the tops of the shortcakes. Sprinkle with granulated sugar. Bake 17 minutes, or until puffed and lightly browned.
  6. Cool the shortcakes slightly on a wire rack.
  7. Whip the heavy cream with sugar until soft peaks form. Dollop on a split shortcake and serve with fresh berries.
Recipe by Pamela Salzman at https://pamelasalzman.com/low-sugar-strawberry-shortcake-recipe/