Sunday, May 30, 2010

Deluxe Whole Wheat Strawberry Shortcake

OK, I can't take credit for this picture.  It's from the "Tammy's Recipes" site.  Here's the link:
But, I can agree with her that this is a fabulous recipe!!  I thought I had died and gone to heaven when I tasted it last summer after making it for the first time.  I've been trying to eat healthfully and was missing some good strawberry shortcake; I'm so glad I found this recipe!  The whipped egg whites make the cake light and fluffy - you'd never know it was made from 100% whole wheat flour.  When served with whipped cream made with fresh raw unpasteurized cream from grass-fed cows, this is about as nutritious as strawberry shortcake gets!  Be sure to try it again later in the season with  fresh blueberries or red raspberries.

Source:  Tammy's Recipes

4 eggs, separated
3/4 c. sugar, divided
1 c. whole wheat flour
1/3 c. water
1/4 c. oil
1 1/2 t. baking powder
1/2 t. vanilla extract

1 lb. (about 2 c.) fresh strawberries, washed and sliced

Whipped cream:
1 c. whipping cream
1 T. sugar
1/2 t. vanilla

Grease and flour a 9" springform pan.

In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form.  Continue beating at high speed and add 1/4 c. sugar, about 2 tablespoonfuls at a time.  Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.

In another bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 c. sugar.  Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended.  Pour batter into springform pan.

Bake cake at 325 degrees for about 40 min. or until top of cake springs back when lightly touched with finger and cake tests done.  Remove from oven and allow to cool completely before removing from pan.  Cake will sink slightly as it cools.

Beat whipping cream in a chilled bowl on high until soft peaks form.  Add a tablespoon of sugar and 1/2 t. vanilla and continue beating until cream is stiff.

To serve, cut into 8 servings and slice cake into 2 layers.  Spread whipped cream between layers and top with whipped cream and strawberries.

Yield:  8 servings

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