If two desserts in a month constitute a ‘kick’, that is.
I’ve been wanting to make strawberry shortcake for a while, and I was so happy to find a recipe that uses whole wheat flour, to boot. This was so yummy — loved the thyme and the lemon flavors with the strawberries and cream.
Whole Wheat Lemon Thyme Strawberry Shortcakes
Just the Tip / Inspired by So Good and Tasty
Here’s what I used:
For the shortcake:
2 cups white whole wheat flour
1 tbsp baking powder
1/4 teaspoon salt
3 tbsp cane sugar
zest of one lemon
1 tbsp fresh thyme
6 tbsp coconut oil, not melted
3/4 cup almond milk
juice of half a lemon
For the whipped cream:
- 1 cup heavy cream
- 1-2 tbsp cane sugar
a pint of strawberries, sliced
Here’s what I did:
Preheat oven to 425˚F. Spray a baking sheet with nonstick spray.
In a large bowl whisk together the flour, baking powder, salt, sugar, lemon zest, and thyme. Using your fingers, rub in the coconut oil until little pebbly pieces begin to form and mixture is crumbly.
- Pour the almond milk and lemon juice into the bowl. Gently stir until a soft dough starts to form.
- Divide the batter into 6 equal portions, about a half cup each, and loosely form into patties about 1 1/2-inches thick.
- Bake for 12-15 minutes and transfer to a wire cooling rack once they are slightly golden.
- To make the whipped cream, pour the cream into a mixing bowl along with the sugar. Whip at a high speed until soft peaks begin to form.
- To assemble, slice the shortcakes in half with a serrated knife. Place strawberries and whipped cream on the bottom half, then cover with the top half and serve.