Last chance to enter the Theo Chocolate giveaway! And because I like to spoil you all, there’s another giveaway coming up starting Friday. Great way to start off the summer, right? My favorite part about summer (and pretty much any other time of year) is the seasonal foods. Top of my list? Strawberry shortcake! It’s so fresh and tasty – the quality of summer strawberries really shines through!
Josh and I rarely have heated debates, but we definitely get into a yelling match whenever I make strawberry shortcake. In his mind, strawberry shortcake should be served over angel food cake. I always thought that was the less-good, cheater version and other than loving each component, I hate the combination. My favorite way is a slightly dry biscuit with extra, extra strawberries on top.
These butter and oil free biscuits are perfect for me here. I wouldn’t recommend them as a light and fluffy biscuit to go with gravy or a smear of jelly, but they’re great soaking up some strawberry liquid. If you want to make them a little flakier but keep the low fat, whole wheat going, I recommend checking out the method of rolling and folding Kayle posted here and using it with this recipe.
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