You’ll only need a few basic ingredients and a few minutes to make these fresh strawberry shortcakes, that use whole wheat flour for a healthy twist. No one will ever never know that these sweet and indulgent shortcakes are actually lighter!
Is it possible for me to be madly in love with a dessert? Because I’m pretty sure I’m in love with these strawberry shortcakes.
Sorry, my brain is kind of fried right now. I’m still recovering from a crazy weekend.—Saturday night, my mom and I went up Madison to see a ballet repertory performance (it was incredible!) and Sunday afternoon we made the drive up to Madison AGAIN to attend the Winter Jam Christian concert that evening.
We had to stand in line in the freezing cold for nearly an hour to get our tickets (you would not have BELIEVED how long the line was behind us!) but it was so worth it because that concert was amazing. We had excellent seats that were fairly close to the stage and had a great view! I’m still in awe that I actually got to see Tenth Avenue North perform LIVE! (and also a little starstruck because the lead singer came SO CLOSE to where we were sitting) My mom and I both bawled our eyes out when they sang this song, which we listened to All. The. Time last winter when my brother David was going through boot camp. It was a hard time for all of us and that song gave us hope. It was an awesome experience to hear it live.
‘Kay. Let’s talk shortcakes now.
I originally shared this recipe with you way back in May of last year. That was back when I was using my *ahem* adorable little point-and-shoot camera and I kind of cringe when I look at the pictures I took of these strawberry shortcakes.
But what really pushed me to re-make and re-shoot these strawberry shortcakes was the fact that this recipe was just published in the April/May issue of Taste Of Home.
It was just so exciting to open my TOH magazine and see MY recipe taking up nearly an entire page.
My first little moment of fame. I’m a little proud. 😉
These strawberry shortcakes are mind-blowing good. The biscuits are tender and flaky, with just a hint of sweetness; the strawberries are sweet and juicy, and the whipped cream is soft and billowy.
Homemade strawberry shortcake wins my complete affection every time I take that first luscious bite…
Finally a whole wheat strawberry shortcake that’s healthier, but tastes even better than normal SS! Seriously, it doesn’t even taste like it’s good for you.
It’s only 9am but I totally want to faceplant into this picture…
I know it’s not technically summer yet, but trust me: You’re not gonna want to wait until summertime to try this strawberry shortcake. Make it now and thank me later. It’ll totally put you in a summery mood.
A little sidenote: Be sure to pile on the whipped cream on these shortcakes. It’s the only way to go. 😉
Whole Wheat Strawberry Shortcakes (Updated Version)
- STRAWBERRY FILLING:
- 2-1/2 cups strawberries hulled
- 1-2 tablespoons maple syrup
- 2 cups whole wheat flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cold butter cubed
- 1 egg
- 1/2 cup milk
- 1/4 cup honey
- Whipped cream
- Make the strawberry filling: In a medium bowl, mash 3/4 cup strawberries and stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and gently stir. Chill strawberry filling, covered, 1 hour.
- Make the shortcakes: Preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk and honey until smooth. Stir into flour mixture just until moistened.
- Turn onto a lightly floured surface; knead gently until dough is smooth. Pat dough into 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on parchment paper-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool.
- To assemble, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.
Check out my other “fruity” recipes!