Whole Wheat Strawberry Shortcakes Recipe

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Whole Wheat Strawberry Shortcakes Recipe
Whole Wheat Strawberry Shortcakes Recipe photo by Taste of Home
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Whole Wheat Strawberry Shortcakes Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min. + cooling

Ingredients

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

Directions

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 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.
Originally published as Whole Wheat Strawberry Shortcakes in Taste of Home April/May 2014

Nutritional Facts

1 shortcake (calculated without whipped cream): 362 calories, 17g fat (10g saturated fat), 77mg cholesterol, 549mg sodium, 49g carbohydrate (18g sugars, 6g fiber), 8g protein.

  • 2-1/2 cups fresh strawberries, hulled, divided
  • 1 to 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 large egg
  • 1/2 cup 2% milk
  • 1/4 cup honey
  • Whipped cream
  1. 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.
  2. 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.
  3. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or 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.
  4. To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream. Yield: 6 servings.
Originally published as Whole Wheat Strawberry Shortcakes in Taste of Home April/May 2014

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Reviews forWhole Wheat Strawberry Shortcakes

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MY REVIEW
meliss.beyer User ID: 7101887 141228
Reviewed May. 12, 2014

"I used this recipe for my 7th grade Home and Careers Biscuit lab. The kids moaned a little about using whole wheat flour, but after they were done baking, they couldn't get enough of them! They were simple and easy to make, very tender. I had them use frozen strawberries heated in a sauce pan with a little bit of sugar. They also really enjoyed that with homemade whipped cream! I will try these at home as well."

MY REVIEW
csb5934 User ID: 3094260 184998
Reviewed Apr. 15, 2014

"Outstanding recipe!"

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