Strawberry and Wheat Germ Shortcake | Kretschmer Wheat Germ
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Strawberry and Wheat Germ Shortcake

Strawberry and Wheat Germ Shortcake

Nutrition Facts

Serving Size: 1 strawberry shortcake (149g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 290
Calories From Fat 110
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 40mg 13%
  • Sodium 280mg 12%
  • Potassium220mg 6%
  • Total Carbohydrate 40g 13%
  • Dietary Fiber 2g 8%
  • Sugars 14g
  • Protein 5g
  • Vitamin A 8% Vitamin C 60%
  • Calcium 10% Iron 15%
  • Vitamin E 20% Thiamin 20%
  • Folate 25% Phosphorus 10%
  • Magnesium 8% Zinc 6%

Spring and summer offer the perfect time to whip up dishes made with locally grown, freshly picked strawberries. Enjoy these delicious gems while they last!

Serves 8

Topping

1 pound fresh strawberries, hulled and gently crushed with potato masher or fork

1 1/2 teaspoons sugar

Shortcakes

1 2/3 cups cake flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

5 tablespoons sugar, divided

4 tablespoons unsalted butter, frozen

3/4 cup low-fat buttermilk

1 egg white, lightly beaten

Whipped cream

1/2 cup heavy cream, chilled

1 teaspoon granulated sugar

1/4 teaspoon vanilla extract


Adjust oven rack to lower middle position; heat oven to 425° F.

To make topping, mix berries and sugar together in medium bowl; set aside.

To make shortcakes, mix flour, wheat germ, salt, baking powder, baking soda and 3 tablespoons sugar in medium bowl. Using large holes of a box grater, grate butter into dry ingredients. Toss butter with flour mixture to coat. Working quickly with both hands, rub butter into dry ingredients with fingertips until mixture is crumbly. Stir in buttermilk and mix until just combined. Form dough into a ball and turn out onto a cutting board.

Pat dough into 9 x 6-inch rectangle (about 3/4-inch thick). Flour 2 1/2-inch biscuit cutter; cut dough into 6 rounds. Gather remaining dough and cut 2 additional biscuits. Place biscuits 1 inch apart on small ungreased baking sheet; brush dough tops with egg white and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack and cool shortcakes slightly, about 10 minutes.

To make whipped cream, chill large bowl and beaters for a handheld mixer in freezer for about 10 minutes. Add cream, sugar and vanilla to chilled bowl and beat on low speed until small bubbles form, about 30 seconds. Working in 30-second increments, slowly increase the speed to high and beat mixture until cream has doubled in volume and soft peaks form.

To assemble, halve each biscuit crosswise, spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Top with biscuit top and serve immediately.

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