Strawberry season snuck by me way too fast this summer. Fortunately, many New England growers are also producing a fall crop of with blueberry, peach, and plum season peaking, this shortcake recipe well suits the warm, juicy-sweetness of these fruits too. This recipe is so easy to prepare, and these individual shortcakes freeze well. They are much healthier than the refined flour, shortening-packed traditional recipes and commercial varieties.
Nutritional benefits: whole grain, dairy, and monounsaturated fat.
Just a little maple syrup for subtle sweetness.
2 cups Whole Grain Pastry Flour (you can use regular Whole Grain flour, but Pastry Flour has a
lighter texture and taste)
2 Tablespoons Baking Powder
1/4 cup Pure Maple Syrup
1 Fresh Egg
1/2 cup Skim Milk (or Soy, Almond milk)
1 teaspoon Pure Vanilla Extract
3 Tablespoons of Canola Oil
1. Preheat oven to 350 degrees F and oil a baking sheet.
2. Blend together flour and baking powder in a medium size mixing bowl.
3. Beat egg, milk, maple syrup, vanilla, and oil together until combined well.
4. Add liquid ingredients to dry, and fold together with a spatula until just mixed.
5. Drop by rounded tablespoons onto baking sheet.
6. Bake for 8-10 minutes or until lightly browned, but still soft to the touch.
7. Allow to cool on pan. Store in airtight container or freeze.
Layer two shortcakes with sliced fresh fruit or berries. Top with local yogurt, ice cream, or whipped cream.