| 1 ½ cups whole wheat flour | |
| 1 tsp baking powder | |
| ½ tsp baking soda | |
| ¼ tsp salt | |
| 1 ½ tbsp grass fed unsalted butter | |
| ½ cup plain Greek yogurt | |
| 2 ½ tbsp milk | |
| 1 tbsp honey | |
| 1 tbsp vanilla extract | |
| 2 cups fresh whole strawberries, thinly sliced or diced | |
| whipped cream, for serving |
These easy-to-make whole wheat shortcakes, topped with fresh strawberries and whipped cream, offer a light, buttery treat in just 30 minutes.
| 1. | Preheat the oven to 400°F, and line a baking sheet with with parchment paper. |
| 2. | In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter with the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add the Greek yogurt, milk, honey, and vanilla extract in the center of the well. Gradually stir them in. |
| 3. | Working with a small amount of dough at a time, shape into a ½”-thick round disc, and place onto the prepared baking sheet. Bake at 400°F for 12-15 minutes, or until the tops are deep golden and the centers feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. |
| 4. | Once the shortcakes have fully cooled to room temperature, slice each in half horizontally. Top the bottom half with freshly sliced strawberries and a dollop of whipped cream. Place the top back on and enjoy! |
