Strawberry shortcake

Yield: 6 Servings

Ingredients:

3/4 c Whole Wheat Flour
3/4 c Unbleached White Flour
1 1/2 ts Baking Powder
1/2 ts Salt
1/3 c Plus 3T Brown Sugar (packed)
2 tb Butter melted
3/4 c Low-fat Milk
1 pt Strawberries *

Instructions:

* Sweet ripe strawberries hulled and crushed Heavy Cream (optional) ''''''''''''''''''''''''''''''''''''''''''''''''''''''' '' Preheat oven to 400 deg F. In a mixing bowl sift together the flours baking powder and salt. In another bowl combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts form into smooth balls and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes or until dough is golden brown. In the meantime combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use. Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate spread it with the berries and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold stiffly beaten heavy cream if you'd like.