Strawberry Shortcake

3/4 c Whole Wheat Flour

3/4 c Unbleached White Flour

1 1/2 t Baking Powder

1/2 t Salt

1/3 c Plus 3T Brown Sugar (packed)

2 T Butter, melted

3/4 c Low-fat Milk

1 pt Strawberries *

* 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.