Whole Wheat Strawberry Shortcake

4 from 5 votes

This whole wheat strawberry shortcake features rustic whole wheat biscuits cracked open warm and served with a sweet strawberry sauce and lots of fluffy whipped cream.

Prep Time 40

Cook Time 20

Total Time 1

Servings servings

Calories 442kcal

Ingredients

Whole Wheat Biscuits

1 cup all-purpose flour (spooned and leveled)
1 cup whole wheat flour (spooned and leveled)
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 cup unsalted cold butter (grated on the large holes of a box grater and frozen)
1/4 cup heavy whipping cream
1/2 cup 2% or skim milk
Additional heavy cream and demerara sugar for topping biscuits

Strawberries and Cream

3 cups sliced fresh strawberries
1 teaspoon lemon juice
3 tablespoons honey or agave nectar
Sweetened whipped cream for serving

Instructions

Whole Wheat Biscuits

Preheat oven to 425F and line a medium sheet pan with parchment paper. Set aside.
In a large bowl, combine flours, baking powder, sugar, and salt. Use a pastry cutter or your fingers to work frozen shredded butter into flour mixture until crumbly.
Pour heavy cream and milk over flour mixture and gently fold until a shaggy dough forms. Turn dough out onto a surface and gently knead several times until dough comes together.
Lightly flour surface and pat dough into a 1-inch thick square. Cut square into 4 pieces using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1 inch and use a 3-inch biscuit cutter to cut out biscuits
Place biscuits on prepared sheet pan so that they are touching each other. Place pan in the freezer for 15 minutes to chill the fats in dough before baking.
Remove biscuits from freezer and brush with a little additional heavy cream and sprinkle with sugar. Bake biscuits at 425F 15-20 minutes until golden brown. Allow biscuits to cool slightly.

Strawberries and Cream

In a large bowl, toss strawberries with lemon juice and honey. Allow to stand 10 minutes until strawberries release their juices.
Use a serrated knife to gently cut biscuits in half. Arrange bottom portion of biscuit halves on a serving plate and top with whipped cream and strawberries. Top shortcakes with biscuit tops and serve immediately. Enjoy!

Notes

Storing Instructions

Shortcakes are best if served immediately after assembly. Biscuits may be stored in an airtight container at room temperature up to 4 days. Strawberries may be stored in refrigerator up to 6 days.

Nutrition