From the ArcaMax Publishing, Healthy Recipes Newsletter:
http://www.arcamax.com/news/healthyrecipes/s-347499-127337
You'll want to try this recipe with other fruit too—peaches, raspberries and blueberries are natural choices.
Servings: 12 servings, 1 shortcake & about 1/2 cup filling each
Total Time: 1 hour
Ease of Preparation: Moderate
Health: Low Cholesterol, Low Sodium, Diabetes Appropriate
Ingredients:
Shortcakes
2 cups cake flour , plus more for dusting
1 cup white whole-wheat flour (see Ingredient Note) or whole-wheat pastry flour
1/4 cup sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter , cut into small pieces
4 tablespoons (2 ounces) reduced-fat cream cheese (Neufchatel)
1/4 cup canola oil
1 large egg , lightly beaten
3 tablespoons nonfat buttermilk
Filling
4 cups sliced hulled strawberries (about 1 1/4 pounds whole berries)
3 tablespoons sugar
1/2 cup whipping cream
1/2 cup reduced-fat sour cream
Steps:
1: To prepare shortcakes: Preheat oven to 400°F.
2: Whisk cake flour, white whole-wheat (or whole-wheat pastry) flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it's the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.
3: Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8-by-10-inch rectangle about 1/2 inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.
4: Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.
5: To prepare filling: Meanwhile, toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.
6: To serve, split shortcakes horizontally. Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.
Ingredient Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.