Imagine surprising your mom with a heavenly dessert that combines the rustic charm of whole wheat, the golden sweetness of honey, and the vibrant burst of fresh strawberries. These aren't just ordinary shortcakes - they're a love letter baked from scratch, promising to transform your Mother's Day celebration into an unforgettable culinary experience that will make her feel truly cherished.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 1/2 cups whole wheat flour
- 1/4 cup honey
- 1/2 cup butter, cold
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 cups strawberries, sliced
- Additional honey for drizzling
Instructions
- Prepare the strawberries by washing and slicing them. Place sliced strawberries in a bowl and drizzle with 2 tablespoons of honey. Let them macerate at room temperature for 15 minutes to release their natural juices.
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together whole wheat flour, baking powder, and salt until well combined.
- Cut cold butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the honey and heavy cream. Gently mix with a fork until the dough just comes together. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Use a 3-inch round cutter to cut out shortcake rounds.
- Place the shortcake rounds on the prepared baking sheet, leaving space between each. Brush the tops lightly with additional cream.
- Bake for 12-15 minutes, or until the shortcakes are golden brown and risen. Remove from oven and let cool on a wire rack for 10 minutes.
- To serve, split the shortcakes in half horizontally. Spoon macerated strawberries over the bottom half, top with whipped cream if desired, and place the top half of the shortcake at an angle.
- Finish by drizzling additional honey over the shortcakes and serve immediately while still warm.
Tips
- Keep your butter ice-cold: Cold butter is crucial for creating those flaky, tender shortcake layers. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until the ingredients come together. Overworking leads to tough, dense shortcakes instead of light, tender ones.
- Use fresh, ripe strawberries: The quality of your fruit makes a huge difference. Choose strawberries that are deeply red and fragrant for the most intense flavor.
- Maceration is key: Letting strawberries sit with honey helps them release their natural juices, creating a more intense and syrupy fruit topping.
- Serve warm: These shortcakes are best enjoyed slightly warm, so time your baking to coincide with serving for maximum deliciousness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 70mg
