A classic fruit shortcake is the perfect dessert for summertime.  Take whatever ripe fruit you have on hand, macerate it in a touch of sugar and vanilla bean seeds, and serve with lightly sweetened whipped cream and a flaky homemade shortcake.  These specific shortcakes are special because they are made with a nutty combination of buckwheat flour and whole wheat flour. Made moist with the addition of cream and buttermilk, and made flaky with the addition of cold butter.  The shortcakes themselves are not overly sweet which I adore, leaving the sweetness of the ripe, fresh fruit to shine through!

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/257819/apricot-strawberry-buckwheat-shortcakes/)

Tagged: apricot-strawberry shortcakes, apricots, berries, biscuits, buckwheat flour, buckwheat shortcakes, dessert, Eating Well, fruit dessert, fruit shortcakes, shortcakes, strawberries, vanilla bean, whipped cream, whole wheat flour