Ingredients
2-1/2 cups fresh strawberries, hulled, divided1 to 2 tablespoons maple syrupSHORTCAKES:2 cups whole wheat flour2-1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/2 cup cold butter, cubed1 large egg1/2 cup 2% milk1/4 cup honeyWhipped cream
Preparation
In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and toss to coat. Refrigerate, covered, 1 hour.
Meanwhile, preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk and honey until blended; stir into flour mixture just until moistened.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool slightly.
To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.
