One of the best parts of summer is all the fresh fruit! You can make this better-for-you shortcake to pair with many of your summer favorites: strawberries, peaches, blueberries, and raspberries. Delicious!
2 cups whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
1 large egg
1/2 cup milk
1/4 cup honey
2-3 cups of your favorite summer fruit
Peel and slice fruit as necessary. Preheat oven to 400.
In a mixing bowl, whisk flour, baking powder, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, whisk together egg, milk, and honey until well blended. Stir into flour mixture to moisten.
Turn dough onto a lightly floured surface and gently knead 8-10 times (do not over-knead). Roll dough to 3/4 inch thickness and cut into circles with a biscuit cutter or with a knife into squares/rectangles.
Place 2 inches apart on parchment lined bakng sheets. Bake 12-15 minutes until light brown. Remove to wire racks to cool slightly.
To serve, split shortcakes in half horizontally. Fill with fruit and 2-3 tablespoons of whipped cream to serve.