Whole Wheat Shortcakes

1. Preheat oven to 400 degrees F. 
2. Combine lemon juice and almond milk in a small bowl to make “buttermilk”; whisk to combine and set aside.
3. Combine whole wheat flour, sugar, baking powder, baking soda and salt in a small bowl; whisk to combine.
4. Add in butter cubes and use pastry cutter or fork to combine into coarse crumbs.
5. Pour in “buttermilk” mixture.
6. Use spoon to combine – the resulting dough should be shaggy looking.
7. Pour dough out onto lightly floured surface. 
8. Using your hands, work flour into a rectangle about 1 inch thick. 
9. Take two sides parallel to each other and bring in to meet in the middle. Work dough until it is flat again; about 1 inch thick. Repeat 1-2 more times ensuring your dough is ultimately between 3/4 – 1 inch thick. 
10. Use a 3 inch biscuit cutter to cut into circles/biscuits. 
11. Place biscuits on parchment-lined baking sheet, ensuring they are all touching (this helps them rise better). 
12. Brush with melted butter and sprinkle with cane sugar.
13. Place in oven, middle rack, for 19-24 minutes. 
14. Remove from oven and let sit on hot baking sheet 5-10 minutes. Move to cooling rack and let cool fully before cutting into. 
15. Cut in half and serve with macerated strawberries and whipped cream. 

Macerated Strawberries

1. Place strawberries and sugar in a bowl.
2. Stir to combine.
3. Let sit out on the counter, stirring every so often, for approximately 30 minutes or until the strawberries get juicy.

Homemade Whipped Cream*

1. Place large metal bowl in freezer for 30 minutes.
2. Remove bowl from freezer. Add ingredients to bowl. 
3. Using either a stand mixer with a whisk attachment or a hand mixer, whip ingredients together on med/high speed for approx. 3 minutes or until stiff peaks form.