Whole Wheat Strawberry Shortcake

This was delicious. My husband raved about the wheat shortcake. It reminded me of a cross between angel food cake & pound cake. The recipe includes homemade whipping cream, omit if you wish to use store bought. It’s so easy to make fresh though.

4 eggs, separated
3/4 cup sugar, divided
1 cup whole wheat flour (I used freshly ground)
1/3 cup water
1/4 cup canola oil
1 1/2 tsp baking powder
1/2 tsp vanilla
2 cups fresh strawberries, washed & sliced
1 cup whipping cream
1 Tb sugar
1/2 tsp vanilla
In large bowl with stand mixer at high speed, beat whites until soft peaks form. Continue beating at high while adding 1/4 cup sugar, about 2 Tb at a time. Beat well after each addition, until sugar is completely disolved & egg whites stand in stiff peaks.
In another mixing bowl, use hand electric mixer to combine yolks, flour, water, oil, baking powder, vanilla & 1/2 cup sugar. Using a ruber spatula, gently fold the flour mixture into the beaten egg whites until completley blended. Pour batter into greased & floured 9 inch springform pan or 2 small round cake pans.
Bake at 325 for about 40 mins or until top of cake springs back when lightly touched with finger. Remove from oven & allow to cool completely before removing from pan. The cake will sink slightly as it cools. Beat whipping cream in chilled bowl on high until soft peaks form. Add a Tb of sugar & 1/2 tsp vanilla & continue beating until stiff.

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