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Ingredience
For shortcakes:
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
2 tsp. sugar
2 tsp. baking powder
4 ounces cream cheese, cut into cubes
1/3 cup milk
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside. In a food processor, pulse flour, sugar and baking powder until combined. Add in cream cheese and pulse until the mixture forms crumbs. Add in milk and pulse until the mixture comes together. Turn the dough onto a clean, floured surface. Flatten it with the palm of your hand until it is about 1/2 inch thick. Using a small, round biscuit cutter, cut out the dough until there is none remaining. Place the rounds onto the baking sheet. Bake for 12 to 15 minutes until lightly golden. Allow to cool.
To assemble stacks:
Shortcakes
6 to 8 strawberries, cut into slices
whipped cream
Cut your shortcakes in half. On the bottom half, layer 2 to 4 strawberry slices. On top of the strawberries, place a dollop of whipped cream. Top with the other shortcake half. Repeat with remaining cakes.
Makes 10 cakes.
