This recipe is not only quick enough to pull off as an impromptu dessert or quick breakfast (yes! - beats boxed cereal any day), it also uses only honey, and whole wheat flour.
1 to 2 lbs fresh strawberries
1 tbsp honey
Whipped cream topping:
1 to 2 cups heavy cream
1 to 2 tbsp honey
3 cups whole wheat pastry flour (if milling fresh, use soft white wheat)
2 tbsp honey
2 tbsp baking powder
1 tsp salt
1 1/2 to 2 cups heavy cream
1. If milling flour fresh, turn on grain mill with soft white wheat.
2. Wash, hull, and slice strawberries.
Add honey. Even if you are using raw (crystallized ) honey, doing this first will give the honey enough time to break down and make the strawberries syrupy. Cover, and set aside.
3. Add the heavy cream for the whipped cream topping to the bowl of a mixer. Add honey, and beat on high until cream is stiff. (Again, even crystallized honey will quickly dissolve in the cream, and not leave clumps.) Move whipped cream to a small bowl, and refrigerate.
4. Preheat oven to 425 degrees.
5. Add flour, honey, baking powder, and salt to the mixing bowl (no need to wash it first). Turn on speed 2 until ingredients are combined.
While the mixer is running, slowly start pouring in cream, until dough comes together but is still very sticky.
6. Turn dough out onto a floured surface.
Flour the top, and pat or roll out to about 1/2 inch thickness.
7. Cut rounds with a floured biscuit cutter, and place on a large prepared baking sheet.
8. Bake at 425 degrees for 6-10 minutes, until the shortcakes are golden.
9. Move to a cooling rack, and serve with whipped cream and strawberries.
P.S. If your family is not used to eating lots of whole grains, you could substitute half of the flour with all-purpose white flour, and slowly increase the whole wheat content over time to allow their palates to adjust. Freshly milled flour is very sweet, making the transition an easy one.