Maple Whole Wheat Strawberry Shortcake

May 16, 2018
Shanika | Orchids + Sweet Tea
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.

Maple Whole Wheat Oatmeal Strawberry Shortcake on a plate with a fork.

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.

Maple Whole Wheat Oatmeal Strawberry Shortcake on a white plate with a white flour in the background and pink gauze.

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. However, if you're looking for a vegan version, this Vegan Strawberry Shortcake is just the thing!

Two servings of Maple Whole Wheat Oatmeal Strawberry Shortcake on white plates with a white flour in the background and pink gauze.

How to Make Whole Wheat Strawberry Shortcake

The first order of business for this refreshing recipe 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. 

Maple Whole Wheat Oatmeal Strawberry Shortcake on a white plate with a white flour in the background and pink gauze

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.

Maple Whole Wheat Oatmeal Strawberry Shortcake on a white plate with a white flour in the background and pink gauze.

More Fruity Dessert Recipes

Fruit season is almost here, and these are the treats I'll be making all summer long:


If you choose to make this Maple Whole Wheat Oatmeal Strawberry Shortcake recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Maple Whole Wheat Oatmeal Strawberry Shortcake on a plate with a fork.

Maple Whole Wheat Oatmeal Strawberry Shortcake

May 16, 2018
5 from 8 votes
There's no better sweet treat than Strawberry shortcake. But this Maple Whole Wheat Oatmeal Strawberry Shortcake recipe is a notch above the rest, with a sweet, flaky top + bottom, with nicely sauced strawberries slices in between and a spoonful of maple whipped cream to top things off.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Serves: 4 servings


Maple Whole Wheat Oatmeal Biscuits:

  • 3 cups whole wheat pastry flour
  • ½ cup organic rolled oats
  • ½ cup vegan butter, Very cold!
  • cup organic brown sugar
  • 2 ½ Tbsps baking powder
  • 1 teaspoon sea salt
  • ½-3/4 cup Almond milk (You can use your favorite plant-based milk)
  • 4 Tbsps pure maple syrup + 2 Tbsps
  • 1 tablespoon vegan butter, melted

Whipped Cream:

  • 2 cups organic heavy whipping cream, VERY COLD!
  • ¼ cup organic powdered sugar
  • 1 teaspoon vanilla extract


  • 2 Tbsps Pure maple syrup drizzle
  • 2-3 cups Freshly 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 ½ 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 tablespoon 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.

Whipped Cream:

  • 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.
  • Bon Appetit!

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. 


Calories: 1149kcal | Carbohydrates: 129g | Protein: 17g | Fat: 71g | Saturated Fat: 32g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 4g | Cholesterol: 134mg | Sodium: 1656mg | Potassium: 687mg | Fiber: 12g | Sugar: 43g | Vitamin A: 1766IU | Vitamin C: 43mg | Calcium: 653mg | Iron: 5mg


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Love this Recipe?

  1. This is a great biscuit recipe, and it went perfect with my backyard strawberry patch harvest. I will be making this every uear to kick off strawberry season!

    • Hi Heather! I'm so thrilled that you enjoyed this recipe! I'm so honored to have this one be apart of your yearly tradition! 🙂

  2. I'm in the middle of making these and am at the step of cutting in the butter (which was instructed to keep cold) --- only to find that this butter is missing from the ingredient list!!!! How much butter is used? (not talking about the 1 Tbl. to be melted!!)

    • Hi Sharron! I'm so sorry for the confusion! It's 1/2 cup vegan butter! I've updated everything!

  3. I love maple flavor!! These biscuits look super delicious!! Thanks for sharing! nice pics too!

  4. These look amazing. I love your use of the wholegrain ingredients, so can almost taste how delicious these are.

  5. These are so creative and delicious looking! Love all those strawberries!

    • Thanks so much Amy! Yes, you can never have too many strawberries, right?! Haha.

  6. I love that you made a healthier alternative for this dessert. This is one of my son's favorites and I can make this for him and not feel guilty.

    • Yes, I try to make healthier sweets for my little guy as well! I hope that you both enjoy, Sondria!

  7. I love strawberry shortcakes and these sound so amazing! Love the addition of maple syrup and whole wheat flour to make them a bit healthier 🙂

    • Thanks so much Stephanie! The maple elements definitely add a nice touch to these Strawberry Shortcakes for sure!