Regina's natural sugar article has inspired me to experiment more with my favorite recipes.
One of the recipes I use often this time of year is shortcake. The recipe we use is more of a biscuit/scone type shortcake. We eat it several times a week while strawberries are in season. With a handful of berries and some fresh milk, it is a refreshing breakfast, light lunch or dessert.
I have found that some recipes are easier than others to change to natural sugars, specifically honey which is usually my number one choice but sometimes changes the consistency. This recipe there was no noticeable difference.
Old Fashioned Shortcake
2 cups whole wheat flour
2 cups white flour
1 tsp salt
6 tsp baking powder
1/2 cup honey
1/4 cup oil or butter
1 1/2 cups buttermilk
Mix flours, salt, and baking powder together. In another bowl mix honey, oil, eggs, and buttermilk.
Combine all together just until mixed. Pour into two greased round cake pans or one 9x13 pan.
Bake at 350 degrees for 25 minutes.
Do not over mix any batter that contains baking powder or soda, such as biscuits, muffins, or pancakes. If there is a few dry floury spots in the dough, you have mixed enough.
Buttermilk - I make my own buttermilk by mixing a tablespoon of lemon juice or vinegar with a cup of milk. This is so simple and avoids the preservatives found in most purchased buttermilk.
What is your favorite way to enjoy strawberries?