Made with freshly milled flour and filled with whipped cream, whole wheat strawberry shortcake is beautifully rustic and full of delicious strawberry flavor.
Strawberry season is in full swing, so we are mixing up lots of delicious strawberry recipes at the farmhouse. Everything from strawberry bread to strawberry salad dressing has been on the menu.
But this strawberry shortcake may be my favorite with its tender biscuits, homemade whipped cream, and fresh strawberries. Plus, whole wheat, freshly milled flour adds a little bit of nutty flavor that the grocery store shortcake just can’t beat.
Enjoy this dessert after a meal of country style ribs, homemade coleslaw, and dill potato salad for the quintessential summer gathering!
Why You’ll Love This Recipe
Simple yet delicious – Simple pantry staples like pure maple syrup, flour, and sugar combine with fresh strawberries to create a delicious end result.
Crowd pleaser – Strawberry shortcake is one of those lovely recipes that is always a hit. Who wouldn’t love sweet strawberries and cream with tender biscuits?!
Nutrient dense – Using fresh milled flour gives this recipe added nutrition and flavor.
Ingredients
Whole Wheat Flour – You can use store bought whole wheat flour. I used freshly milled soft white wheat.
Heavy cream – This is used to make whipped cream for a delicious filling or topping.
Fresh strawberries – Fresh fruit keeps the end result from being soggy.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Whole Wheat Strawberry Shortcake
Step 1: Slice strawberries into a small bowl. Top with honey and stir. Place in refrigerator until ready to use. Place the butter into the freezer for 5 minutes or so.
Step 2: Preheat the oven to 375 degrees Fahrenheit. Add parchment paper to a baking sheet. In a bowl or food processor make the flour mixture. Add the flour, sugar, baking powder, baking soda, and salt. Mix together.
Step 3: Add cold butter to the flour and combine using a fork or pastry cutter. You can also blend using a food processor. Blend until there are the butter pieces are about the size of peas (like when you make biscuits).
Step 4: In a separate bowl, add cream, eggs, and vanilla extract. Mix well.
Step 5: Pour the wet ingredients into the dry ingredients and mix until it comes together into a batter.
Step 6: Place ⅓ cup spoonfuls of dough onto the baking sheet and press down slightly with a wooden spoon. Brush the cream on top. Bake for 17-22 minutes or until golden on the edges.
Step 7: Allow to cool. Make whipped cream by whipping cream and maple syrup together until fluffy and lightly stiff peaks form. This is easiest in the bowl of a stand mixer.
Step 8: To serve, slice shortcakes in half, top with strawberries and whip cream. Enjoy.
Tips
- Use a food processor to make things much easier.
- Allow the shortcakes to cool completely before adding the whipped cream.
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Recipe FAQs
Allow the shortcakes to cool completely before adding the toppings. Also, assemble them just before serving.
Not allowing the cakes to cool completely, not using fresh, in season berries, and not using cold butter are the most common mistakes.
You really only need all-purpose type flour for shortcake, which is why I used soft white wheat.
More Whole Wheat Recipes from the Farmhouse
- Whole Wheat Cake
- Cinnamon Rolls with Freshly Milled Flour
- Freshly Milled Chocolate Chip Cookies
- Whole Wheat Brownies
- Freshly Milled Dutch Baby Pancake
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Whole Wheat Strawberry Shortcake With Freshly Milled Flour
Ingredients
Biscuits
- 3 cups soft white wheat flour, 420 grams
- 2 ½ teaspoons baking powder
- 1 teaspoon salt, 5 grams
- ½ cup sugar, 96 grams
- ¾ cup cold butter, 171 grams
- ⅔ cup heavy cream, 160 grams
- 2 eggs
- 2 teaspoons vanilla, 10 grams
Whipped cream
- 1 cup heavy cream, 240 grams
- 1 tablespoon honey or maple syrup, 21 grams
Strawberries
- 4 cups fresh strawberries
- 2 tablespoons honey, 42 grams
Instructions
- Slice strawberries into a small bowl. Top with honey and stir. Place in refrigerator until ready to use. Place the butter into the freezer for 5 minutes or so.
- Preheat the oven to 375 degrees Fahrenheit. Add parchment paper to a baking sheet. In a large bowl or food processor add the white whole wheat flour, sugar, baking powder, baking soda, and salt. Mix together.
- Add cold butter to the flour and combine using a fork or pastry cutter. You can also blend using a food processor. Blend until there are pea sized pieces of butter in the dough (like when you make biscuits).
- In a separate medium bowl, add cream, eggs, and vanilla extract. Mix well.
- Pour the wet mixture into the dry mixture and mix until it comes together into a batter.
- Place ⅓ cup spoonfuls of dough onto the baking sheet and press down slightly. Brush the cream on top.
- Bake for 17-22 minutes or until golden brown on the edges.
- Allow to cool. Make whipped cream by whipping cream and maple syrup together until light and fluffy and soft peaks form. This is easiest in the bowl of a stand mixer or electric mixer.
- To serve: Slice the shortcakes in half, then top the shortcake bottom with strawberries and whip cream. Enjoy.
Notes
- Use a food processor to make things much easier.
- Allow the shortcakes to cool completely before adding the whipped cream. Or try topping with vanilla ice cream for something different.
- Make the shortcakes smaller if desired. This can be a fun way to mix up individual portions for dessert!
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
