Strawberry Shortcake

Strawberries. They're what's for dinner.

Strawberries. They’re what’s for dinner.

Tonight our Everblossom organic strawberries were the star of dinner — a strawberry salad followed by SHORTCAKE! I made this shortcake from a pre-made mix I keep on hand. My shortcake is brown because I use white whole wheat and instead of refined sugar, I use sucanat. Sucanat is an unrefined sugar that is brown and has a slight molasses taste in some things, but works very well here. If you’re interested, you can buy it at Sonnewald Natural Food store in Spring Grove.

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Since I also use this mix for pancakes, here are the instructions to make pancakes too… or in this case 8 individual shortcakes. If you’re Pennsylvania “Dutchy” like us, you will eat this with a healthy pour of milk and let the warm cake soak it up.

For the pancake/waffle/shortcake mix:
4 cups all-purpose flour (or white whole wheat flour)
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons superfine sugar

Sift together and store in a jar.

To make 8 individual shortcakes:
2 1/3 cups mix
4 tablespoons sugar
5 tablespoons butter
2/3 cup milk

Mix all ingredients together,  drop them evenly on a baking sheet and bake at 375 degrees for 20 minutes.

To make pancakes: to each 1 cup of pancake mix, add and whisk together
1 large egg
1 cup reduced fat milk (or full fat)
1 tablespoon melted butter

(to serve 4, start with 2 cups of mix).

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