Whole Wheat Shortcakes with Spiced Sugar and Roasted Strawberries

This easy riff on a classic dessert features not-too-sweet whole wheat shortcakes, jammy roasted strawberries, and a crunchy, spiced sugar topping. Plain yogurt replaces more traditional buttermilk, lending moisture and a pleasant tangy flavor. Runnier, European-style yogurt works best, but Greek yogurt or skyr can also be used if thinned out with a bit of milk or water. Whole wheat pastry flour will yield the lightest texture and a more mild flavor, if you can find it, but a fifty-fifty blend of whole wheat flour (non-pastry) and all-purpose flour will do just as well in a pinch.

8 servings

1. Roast the strawberries: Heat the oven to 425°F. Add the strawberries, sugar, lemon juice, and vanilla paste to a large baking dish and toss well to combine. Bake for 20 to 25 minutes, or until the berries are tender and the juices are bubbling. Set aside to cool. The strawberries can be made up to 5 days in advance. Store in an airtight container in the refrigerator and gently reheat before serving, if desired.
2. Make the shortcakes: Reduce the oven heat to 400°F. Make the spiced sugar by combining the granulated sugar, cinnamon, and ground cloves in a bowl. Mix and set aside.
3. In a large mixing bowl, add the flour, brown sugar, baking powder, salt, and baking soda and mix briefly to combine. Add the butter and use your hands to work it into the flour until mixture takes on the texture of coarse meal.
4. Add the yogurt and stir with a spatula until a dough begins to form. Switch to using your hands and gently knead mixture just until no dry spots remain. Divide the dough into 8 portions and gently roll each portion into a large ball before transferring to a parchment-lined sheet pan. Leave about 2 inches between each shortcake.
5. Use a pastry brush to apply a thin layer of cream all over each ball of dough, then sprinkle generously with the spiced sugar. Resist the urge to flatten the balls as they will spread in the oven.
6. Bake for 16 to 20 minutes or until golden and firm to the touch. Let cool slightly before serving with roasted strawberries and softly whipped cream.