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Whole Wheat Strawberry Shortcakes

 Whole Wheat Strawberry Shortcakes
Nothing says spring better than a fresh strawberry shortcake. Heaven. My mother and I usually make this with strawberries we picked ourselves. —Sarah Hatter, Brodhead, Wisconsin
6 ServingsPrep: 45 min. + chilling Bake: 15 min. + cooling


  • 2-1/2 cups fresh strawberries, hulled
  • 1 to 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 2% milk
  • 1/4 cup honey
  • Whipped cream


  • In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut
  • remaining strawberries into 1/4-in. slices; add to crushed
  • strawberries and toss to coat. Refrigerate, covered, 1 hour.
  • Meanwhile, 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 blended; stir into flour mixture just until moistened.
  • Turn onto a lightly floured surface; knead gently 8-10 times. Pat or

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Whole Wheat Strawberry Shortcakes (continued)

Directions (continued)

  • roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in.
  • biscuit cutter. Place 2 in. apart on parchment paper-lined baking
  • sheets. Bake 12-15 minutes or until light brown. Remove to wire
  • racks to cool slightly.
  • To serve, split shortcakes in half. Fill with strawberry mixture and
  • whipped cream. Top with additional whipped cream. Yield: 6 servings.
Nutritional Facts: 1 shortcake (calculated without whipped cream) equals 362 calories, 17 g fat (10 g saturated fat), 77 mg cholesterol, 549 mg sodium, 49 g carbohydrate, 6 g fiber, 8 g protein.