2 cups white whole wheat flour
¼ cup old-fashioned oats, dry
1/3 cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon Saigon cinnamon
6 tablespoons cold, unsalted butter, diced
½ cup whole milk + extra for glazing
1 teaspoon orange juice
1 large egg
1 tablespoon raw sugar
½ teaspoon Saigon cinnamon
4 pounds strawberries (or more!)
¾ cup sugar
Prepare strawberries several hours in advance by slicing and mixing with sugar. Refrigerate for several hours or overnight to allow juices to form.
When it’s time to make the shortcakes, heat the oven to 450°F. In a large bowl, whisk together flour, oats, sugar, baking powder, salt and cinnamon. Cut in butter with fork, fingers or pastry cutter until completely combined, crumbly and no pieces are larger than tiny peas.
Mix milk, egg and orange juice together in a small bowl. Add to flour mixture and stir with fork just until combined, about 30 strokes. Form mixture into a ball in the bowl, then gather up all loose or shaggy flour pieces. Knead lightly about 10 times in bowl.
Turn out onto lightly floured surface and pat into a ¾-inch thick circle. Cut into 8 large wedges and place on large ungreased baking sheet.
Bake 10 to 12 minutes, until lightly golden browned. Cool on wire rack. When cooled, but in half and top with strawberries and strawberry juice.
Recipe by Kim Galeaz, RD
