STRAWBERRY SHORTCAKE 2

      Title: STRAWBERRY SHORTCAKE 2
  Categories: Fruits, Cakes
       Yield: 6 Servings
  
     3/4 c  Whole Wheat Flour
   1 1/2 ts Baking Powder
     1/3 c  Plus 3T Brown Sugar (packed)
     3/4 c  Low-fat Milk
     3/4 c  Unbleached White Flour
     1/2 ts Salt
       2 tb Butter, melted
       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.
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