"Good & Good For Ya Strawberry Shortcake"

Strawberries picked in summer are sun-kissed with sweetness—a taste that’s almost impossible to find throughout the rest of the year. Traditional short cake recipes bathe the berries with too much sugar to cover a tasteless white flour, shortening biscuit, then topped with imitation whipped cream. Not exactly what Mother Nature intended for her precious fruit, packed with fiber, vitamin C, and antioxidants that promote good health.

This whole grain cake tastes anything, but whole grain thanks to the single cup of whole wheat pastry flour, having a bit less protein than regular flour that lends itself to a lighter, more tender cake. And yet, this cake offers a good source of protein as the layers are spread with a creamy Icelandic yogurt (15 grams of protein per serving of yogurt, almost 1/3 of the daily need. 4 servings are used to make the cake.) This recipe has just enough sugar and loads of good taste to make your family and guests think they’re super indulging —Swweeeet!!!

You will be surprised how thin the cake is, sort of like a thick crepe. Once the cake is assembled, it keeps quite well and tastes even better when stored in the refrigerator a day before serving. See for yourself—I’d love to hear how you like it.

Note: You can also make this cake with blueberries, sliced peaches, or a mixture of delicious summer fruit.

1 quart fresh picked summer strawberries, rinsed, trimmed and sliced
1 cup whole wheat Pastry flour
1/2 tsp baking powder
1/4 tsp sea salt
2 eggs
1/4 cup milk (dairy, nut, or grain)
1/3 cup sugar
1/2 tsp vanilla extract
1 tsp fresh lemon juice
1 tsp grated fresh lemon zest
20 oz of vanilla nonfat Icelandic yogurt*
Fresh mint leaves, optional

1. Lightly oil two 8”-round non-stick baking pans.
2. In a medium-large mixing bowl, whisk together eggs, milk, and sugar until well blended.
3. Add vanilla, lemon juice and zest and whisk again.
4. Preheat oven to 325F. (I know, odd to have this as a middle step, but sometimes the oven sits hot for too
long while still preparing the product.)
5. In a smaller bowl mix together flour, baking soda and salt.
6. Add dry mixture to the wet ingredients and stir until smooth.
7. Divide batter somewhat evenly into the 2 prepared pans.
8. Bake about 15-20 minutes until a finger touch depression springs back and edges pull from side of pan.
9. While cake is baking, gently rinse berries, remove stems, and slice.
10. Allow cake to cool completely and then invert pan onto a flat surface. Remove cake from pan and place one layer on a cake plate.
11. Spread about 10 oz of yogurt on first layer, then layer with berries. Place second layer on top and repeat with yogurt and berries. A fresh sprig of mint makes for a nice accent as well as a a leaf with each serving.

*I used Siggi’s brand (1) which comes in a 20 oz container, or four 5.3 oz cups.

It’s a Good & Good For Ya YUM!

FMI: www.wildberrycommunications.com

(1) Note: I have no contractual obligation, nor receive any financial compensation from Siggi’s.