This Maple Whole Wheat Strawberry Shortcake recipe has a sweet, flaky top + bottom, with saucy strawberries and maple whipped cream to top things off. The perfect dessert for any occasion.
Maple Whole Wheat Strawberry Shortcake
Turn things up a notch with a recipe for Maple Whole Wheat Strawberry Shortcake! This is the perfect healthier summertime dessert with fresh berries and maple whipped cream.
Everyone loves strawberry shortcakes! It has the components of a perfect dessert:
Flaky, buttery shortcake
Sweet and saucy strawberry slices
Whipped fresh cream
This all-American trio is a classic for a reason. But I wanted to add my own twist with some other classic American flavors: oatmeal and maple.
This is not your typical strawberry shortcake recipe. The biscuits are made with whole wheat flour and rolled oats for a dense, nutty and oaty flavor. And the whipped cream is drizzled with pure maple syrup to highlight the sweet maple flavor in every bite.
This recipe was inspired by my recipe for Maple Whole wheat Biscuits, which are soft, buttery and have a hint of sweetness. That’s a great recipe if you’re looking for an oaty, maple-sweetened biscuit that works for breakfast, lunch or dinner.
The maple whole wheat biscuits for this strawberry shortcake are a bit richer and sweeter, but not over the top. They’re the ideal base for fresh fruit and light-as-air homemade whipped cream.
How to Make Whole Wheat Strawberry Shortcake
The first order of business for this refreshing recie is to make the shortcakes.
Here’s what you need to make fluffy, flaky and buttery whole wheat shortcakes from scratch:
Whole wheat pastry flour. Pastry flour is finer and more light and powdery than regular all-purpose flour. If you can’t find whole wheat pastry flour, you can use regular pastry flour or regular whole wheat flour. The texture and flavor may be a bit different, however.
Rolled oats. These are sometimes labeled “old-fashioned” oats. They’re thicker and heartier than quick oats.
Brown sugar. This adds a delicious caramel flavor to your biscuits.
Baking powder. This leavener helps the biscuits rise in the oven.
Almond milk. Feel free to use your favorite plant-based or dairy milk.
Maple syrup. Always use pure maple syrup, the “pancake syrup” is just flavored sugar!
Vegan butter. If you are not avoiding dairy, you can use regular butter.
To put the biscuits together, I like to use a pastry cutter. If you don’t have one, however, you can get the job done with two forks. The goal is to work the butter into the dry ingredient mixture until you have a crumble texture. The butter should be in pea-sized balls and coated in flour.
Tip: Make sure your butter is very cold before adding it to the biscuit dough. Otherwise, it will melt quickly and pool in the oven and your biscuits may come out greasy.
Then, add the wet ingredient mixture and work the dough just until it comes together. It’s very important not to overwork the dough, as it can prevent your whole wheat biscuits from rising and becoming light and flaky.
Tip: When cutting the biscuits, do not twist or turn the biscuit cutter. Instead, push it straight down. This helps keep all of those beautiful buttery layers intact.
Serving Whole Wheat Strawberry Shortcake
While your biscuits bake and cool, you can slice up the fresh berries and make the whipped cream.
To make maple whipped cream, make sure you’re using very cold heavy cream. Bonus points if you also chill the bowl and whisk! If the cream becomes too warm, it’s likely to melt and fall, rather than stay light and airy.
I like to elevate my whipped cream for this strawberry shortcake stack with a dash of cinnamon and nutmeg. You’ll also want to sweetener your cream with powdered sugar, not granulated sugar. This helps prevent any grains of sugar in the final product.
More Fruity Dessert Recipes
Fruit season is almost here, and these are the treats I’ll be making all summer long:
1/2-3/4cupAlmond milk(You can use your favorite plant-based milk)
4Tbspspure maple syrup + 2 Tbsps
1Tbspvegan butter, melted
2cupsorganic heavy whipping cream, VERY COLD!
1/4cuporganic powdered sugar
2TbspsPure maple syrup drizzle
2-3cupsFreshly sliced strawberries
Maple Whole Wheat Oatmeal Biscuits:
Preheat the oven to 425 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
Combine the whole wheat flour, brown sugar, baking powder, cinnamon sea salt, and oats in a large bowl. Next, use a pastry cutter (or two forks) to cut the butter into the dry ingredients until it is reduced to pea-sized pieces.
In a separate bowl, combine the milk and maple syrup and whisk until well incorporated. Then pour the mixture into the dry ingredients and fold just until well combined and dough is elastic.
Place the dough onto a floured surface and gently pat together until a big dough is neatly created. Pat out to 1” thickness and then fold in thirds (folding in on each side). Pat the dough out to 1” thickness and use a floured biscuit cutter (or 1/2 cup sized measuring cup) to cut out rounds of dough. Place each biscuit unto the prepared baking sheet. Gently pat together the remaining dough and cut out more biscuits. Repeat until all dough is used.
Whisk together 1 Tbsp melted butter and 2 Tbsps of maple syrup in a small bowl until combined. Brush the tops of the biscuits with butter mixture and Bake for about 16-18 minutes, or until the tops are golden brown and the biscuits have risen and are puffy.
Remove biscuits form oven and let them cool completely before assembling.
Add the heavy whipping cream, powdered and vanilla extract to the bowl of an electric stand mixer (with the whisk attached) and whisk on high speed until stiff peaks are formed (about 2 minutes or so). Once done, set aside in the refrigerator until ready to use.
To Assemble Shortcakes:
To serve, add one biscuit unto your prepared plate, followed by whipped cream, and fresh strawberries slices and then a final top of another biscuit. You can add additional whipped cream, a drizzle of maple syrup, and sliced strawberries, if desired. Repeat until all shortcakes are assembled.
Tips & Tricks
STORAGE: Best when shortcakes are consumed within the same day. Leftover can be stored in an airtight container in the refrigerator for 1-2 days.