Eatwell Farmhouse Kitchen

1 1/4 cups Sugar
3 tsp Baking Powder
2 cups Eatwell Farm Heirloom Whole Wheat Flour
1 cup All-Purpose Flour
1 1/2 sticks cold unsalted Butter, cut into small pieces
1 tsp Salt
3/4 cup Heavy Cream
2 Eatwell Farm Eggs
Strawberries
1 to 2 cups Whipping Cream
Sugar

Preheat oven to 375 F.  In a food processor, quickly blend the dry ingredients until well mixed.  A few pulses should do the trick.  Then add the the butter and pulse until you have a coarse meal texture, about 12 times.  In a bowl whisk the cream and eggs, then pour over the flour in the food processor.  Pulse until it all comes together.  With the whole wheat flour you need to a bit more mixing than usual and this recipe took a bit more liquid than other recipes.  If it seems too dry add a touch more cream, 1 TB at a time.  Form 8 biscuits, you can use a 1/2 cup measure, or just do it with your hands.  I used parchment paper, but that isn’t really necessary,  Bake for 15 minutes and check, if they are too soft bake another 5 minutes.  The whole wheat flour is darker and they brown up pretty nicely and since all ovens vary best to check and keep an eye on them.
I did not use sugar on the our strawberries because instead we enjoyed a little lemon curd, with the berries and whipped cream.  But the standard way of serving is the slice the strawberries before you start your shortcakes.  Sprinkle a bit of sugar over them and let them sit.  The juices will make a nice syrup.  For the whipped cream you can make fresh, with or without added sugar.  If you like sugar in your whipped cream add 1 to 2 TB plus about 1/2 tsp of Vanilla extract, whip until nice and thick.
To serve, slice the shortcakes in half (horizontally), place in a serving bowl, spoon on strawberries, including some juice, and top with whipped cream.