A traditional summer treat, especially yummy when strawberries are in season. For the sweetest berries, nothing beats freshly picked. Adjust the amount of agave nectar you use in the filling depending on the sweetness of the berries.

　　

Ingredients

makes about 6 shortcakes

　　

FILLING

1 quart ripe strawberries, rinsed, stemmed, and sliced

　　1/4 to 1/3 cup light agave nectar

　　1/2 tablespoon fresh lemon juice

　　1 tablespoon Grand Marnier liqueur (optional)

　　

SHORTCAKES

2 cups sprouted spelt flour or whole wheat pastry flour

　　1/2 tablespoon baking powder

　　1/2 teaspoon baking soda

　　1/4 teaspoon sea salt

　　5 tablespoons frozen unsalted butter, cut into pieces

　　1/2 cup nonfat Greek-style plain yogurt

　　1/2 cup cold water

　　2 tablespoons light agave nectar

　　1/2 teaspoon vanilla extract

　　Agave Nectar Whipped Cream (page 113)

　　

Step 1

To make the filling, mix all the filling ingredients in a bowl and let macerate at room temperature for about 1 hour, or overnight in the refrigerator.

　　

Step 2

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

　　

Step 3

To make the shortcakes, sift the flour, baking powder, baking soda, and salt together into a large bowl. Cut the butter into the flour using a pastry blender or 2 forks until the mixture resembles a coarse meal. In a small bowl, mix together the yogurt, water, agave nectar, and vanilla extract until smooth. Pour the liquid ingredients into the flour mixture and gently combine with your hands or a wooden spoon to form a rough dough.

　　

Step 4

Place the dough on a lightly floured work surface and knead 5 to 10 times. Do not overprocess the dough or it will be tough. Pat the dough into a rectangle 3/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into biscuits, carefully removing the cutter without twisting (lest the biscuits won’t rise as high). Gently press the scraps together to form extra biscuits. Do not knead the dough or the biscuits will not rise. Place the cut biscuits on the prepared baking sheets and bake for 20 minutes, or until golden. Let cool on cooling racks.

　　

Step 5

To serve, split each shortcake in half horizontally. Generously spoon some strawberry mixture over the bottom half of the biscuit, letting the juices soak in. Top with a dollop of whipped cream and the top half of the biscuit.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.