Here is the recipe for the shortcake I made on Sunday.
1 cup All-purpose flour
3/4 cup whole wheat or tritical flour
1/4 cup sugar
1 T baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ginger
1/2 cup butter or margarine
1 beaten egg
2/3 cup milk
3/4 cup cooked wheat berries
About 3 cups fruit
~In a mixing bowl stir together all-purpose flour, sugar, baking powder, salt, nutmeg, and ginger.
~Cut in butter or margarine til mixture resembles coarse crumbs.
~Combine beaten egg and milk.
~Add all at once to flour misture.
~Add wheat berries, stirring just till moistened.
~Spread dough in two greased 8X1 1/2 inch round baking pans
~Bake in a 450 degree oven for 10-12 minutes or till done.
~Cool shortcake in pans for 10 minutes.
~Remove from pans and cool on wire rack.
My notes: To make it more whole wheat, I made 1/2 the all purpose wheat into whole wheat. It was still a light cake and didn't make it too heavy. Instead of the nutmeg and ginger, I used an apple pie spice that we had in our spice cabinet. Also, I used all-purpose flour instead of the wheat berries.
I used whipping cream to make, well, whipped cream. And we picked some wild boisen berries in our neighborhood. We spread half the whipped cream on the first layer with half the fruit. Then placed the second cake on top and used the rest of the whipped cream and fruit.
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