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)
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Ingredients
- STRAWBERRY FILLING:
- 2-1/2 cups strawberries hulled
- 1-2 tablespoons maple syrup
- SHORTCAKES:
- 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
Instructions
- 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.
Notes
Check out my other “fruity” recipes!
Lemon Tarts With Fresh Blueberry Sauce
Blueberry Banana Donuts With Vanilla Glaze
Natalie @ Tastes Lovely says
Oh my goodness! That is so cool your recipe was published in a magazine! Did they ask to use your recipe, or did you submit it and they chose it? You’re famous!
I can see why this was featured, these look amazing! Love those big ole’ shortcakes!
Sarah says
Thank you, Natalie! I originally submitted the recipe to TOH last summer, but I certainly never expected them to publish it! Imagine my surprise last fall when I checked my inbox to discover an email from the publishing company of TOH informing me that they planned to publish my Strawberry Shortcakes in the spring. Needless to say, I was over the moon for the rest of the day! 😉
Stacy | Wicked Good Kitchen says
Congratulations, sweet Sarah! I’m just elated for you that your Whole Wheat Strawberry Shortcakes recipe was published in Taste of Home magazine! So exciting for you! I know the feeling (a rush of sheer joy and sense of accomplishment) well…a few of my recipes were published in AllRecipes.com cookbooks back when they first got up and running and featured the best from their site. A few (especially my Thanksgiving turkey stuffing recipe) went viral on their site and still is. 😉 And, ohmahgosh! That song! That…song! So, so beautiful. It moves the soul and provides such inner strength and hope, doesn’t it? The lead singer is a gifted vocalist. No wonder you were a bit starstruck when seeing the live performance and perhaps nearly fainted! 😉 Walk a little taller this week, my dear. You deserve it. Beautiful shortcakes! xo
Sarah says
Your comment totally made my night, Stacy. You’re too kind. 😉 Wow, that’s so amazing that a few your recipes were featured on AllRecipes! That must have been so exciting for you. 😀 And yes, isn’t that song wonderful?? Totally moved me to tears hearing it live.
Jessica @ Jessiker Bakes says
OH MY GOSH Congrats Sarah! That is so awesome!! I am so happy for you 🙂 – I love that magazine! These strawberry shortcakes look fab and I love that they are made with whole wheat flour. Between you and me, I prefer it over all purpose in several recipes – it’s way chewier and just offers a different flavour palette!
Sarah says
Thanks so much for all the support, Jessica! And yes, I totally agree with you about WW flour—it’s amazing! 🙂
Kathy @ Olives & Garlic says
Wow, congrats on being published in the Taste of Home. That is a huge accomplishment and you deserve it. I need to make this ASAP and taste for myself. I bet they’re super good.
Sarah says
Thanks, Kathy! Let me know what you think of these shortcakes if you try them!
Allie | Baking a Moment says
Oh my gosh, Sarah! How exciting! I’m so happy for you and proud of you! That is just tremendous. And it sounds like you had a super fun weekend to boot! Your shortcakes are absolute perfection. I’m totally pinning, I’ve got to try this recipe. I’m amazed at how fluffy they are for being whole wheat 😉
Sarah says
Allie, your comments totally make my day—I love your enthusiasm! Thanks so much for the terrific support you give me. You’re awesome! Thanks for the pin as well! 😀
Mary Frances says
Just finished making this for a recipe and holy cow THESE ARE SO GOOD. I have never made whole wheat shortcakes like this before. And oh my gosh, I read that magazine from cover to cover and now I’m going to have to go back and find you. Congrats, belatedly 🙂 but congrats! And yes, so much yes to Worn, it is a beautiful song by an amazing band. All in all, your archives are full of gems Sarah!
Sarah says
Oh my goodness, YAY. I’m seriously so thrilled right now that you tried these shortcakes and LOVED ’em, Mary Frances! I can’t wait to see what you came up with. 🙂 Thanks girl! You’re the best. <3
cj says
Hello!!
I love that you are using whole wheat flour, great idea!! I am wondering if 1/2 of butter might be too much?? Maybe 1/4 cup??
Than you.
Sarah says
Hi, CJ! 1/2 cup butter is the correct amount—any less than that would make for a dry biscuit.
Becky says
Love these! I used coconut oil and all honey (in place of syrup) & my whole family enjoyed them!! Thank you!
TONI says
LOOKING BETWEEN YOUR ORIGINAL VERSION/PHOTOS OF THIS RECIPE & THIS ONE ………………. ONE QUESTION: WHY ARE THE BISCUITS SO MUCH TALLER NOW ?
SMALLER BISCUIT CUTTER & THICKER DOUGH ???
THE ORIGINAL WERE QUITE A BIT THINNER & FRAGILE LOOKING.
I DON’T NOTICE ANY DIFFERENCE IN THE DIRECTIONS.
Thomas says
Turned out very nice.
Sarah Woodmansey says
I had a really tough time with this recipe. I measured all the ingredients out exact however the dough was just too sticky to roll out and I tried to add more flour to thicken – no difference. I ended up spooning the mixture on to the tray and into the oven so we’ll see what comes out. but this recipe sounded easy however it was actually really difficult. I don’t know what else I could have done differently so if anyone has any suggestions let me know
Sarah says
Hi Sarah – it sounds to me like you didn’t have enough flour in your dough. Typically biscuit recipes are pretty forgiving if the dough is too sticky, you can just add additional flour until you get a thick texture.
Anna says
Is that 2.5 cups or 2 to 2.5 cups? Can you please explain the ingredients?! Looks yummy!
Sarah says
It is 2 to 2.5 cups. 🙂