On the Fourth of July, we had company over and crafted quite a few delicious grilled and baked treats. So, of course, I had to throw in a last minute extra treat. We had a huge batch of strawberries from our CSA box and, after making a blueberry-strawberry walnut pie, we still had a ton leftover! So, I asked Mr. Meaty to help me (he’s the better baker in our house) craft some sweet and salty shortcakes to smother in strawberries and cream. We cut ours into cool kid-friendly shapes, flowers and butterflies, for extra fun. They turned out deliciously!
Sweet and Salty Shortcakes
Ingredients
- 3 cups whole wheat pastry flour (grind soft white on “pastry” setting)
- 1/4 cup plus 1 teaspoon honey granules
- 1 tablespoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter
- 2 tablespoons grated orange zest
- 3/4 cup yogurt whey or buttermilk
- 2 tablespoons heavy cream
Directions
Preheat oven to 350.
Combine dry ingredients. Mix on low and add cut butter pieces, mixing until coated.
Mix in orange zest and whey. Roll out to 1/2-inch thickness and cut eight 3-inch circles. Brush the tops with cream and sprinkle with teaspoon sugar and a bit of salt.
Bake for 20-25 minutes, rotating halfway. Cool for 20-30 minutes, then split in half horizontally and fill with berries and cream if desired.
