Whole Wheat Strawberry Shortcake

- Flaky whole wheat biscuits - Fluffy whipped cream and a honey strawberry sauce - An easy summer dessert that comes together in minutes

This shortcake features...

- All-purpose flour - Whole wheat flour - Baking powder - Granulated sugar - Kosher salt - Unsalted butter

- Heavy cream - 2% milk - Strawberries - Honey - Lemon juice - Whipped cream


In a large bowl, combine flours, baking powder, and salt. Cut in butter until mixture is crumbly.

Mix the dry


Mix in heavy cream and milk until a shaggy dough forms. Gently knead until dough comes together.

Add the wet


Pat dough into a 1-inch square. Cut dough into 4 pieces and stack on top of each other. Flatten dough back down to 1 inch and cut into biscuits.

Make layers


Arrange biscuits on a medium sheet pan in a cluster so they are touching. Brush with heavy cream and sprinkle with coarse sugar. Chill biscuits 15 minutes.

Chill biscuits


Bake biscuits at 425F 15-20 minutes until biscuits are golden brown. Allow to cool slightly.

Bake biscuits


Combine strawberries, lemon juice, and honey in a large bowl. Allow to sit 10 minutes until berries are juicy.

Make sauce


Split biscuits open and top with strawberry sauce and whipped cream. Serve immediately and enjoy!