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. The perfect dessert for any occasion.

OK, ya’ll—so I had to share this recipe with you! It’s just too delicious not to share. I’m not sure about you, but I’m enjoying shortcake desserts for sure! Surprisingly, I’ve never actually eaten a shortcake dessert until my last Homemade Blackberry Shortcakes recipe. I know, I’ve definitely been missing out. But I must admit that it looks too pretty to eat sometimes. Haha.

This recipe was inspired by my previous Maple Whole wheat Biscuits, which are soft, perfectly-sized, and have a hint of sweetness that will leave you eating them for breakfast, lunch, or dinner. In addition, I chose to add oatmeal to add complexity to this recipe and of course, the traditional in between ingredients were the same.

Trust me, these shortcakes are nothing short of sweet, BUT not overly sweet and they will definitely satisfy your sweet tooth.

To Make the Biscuits:

Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet lined with parchment paper.
Combine the organic all-purpose flour, whole wheat pastry flour, brown sugar, baking powder, sea salt, and oatmeal 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 coconut milk and maple syrup and whisk until well incorporated. Then pour the mixture into the dry ingredients and fold just until well combined.
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. Gently pat together the remaining dough and cut out more biscuits. Repeat until all dough is used.
Combine the melted butter and 2 Tbsps of maple syrup together and brush over the tops of the biscuits. Bake in the pre-heated oven for about 16-18 minutes, or until the tops are golden brown.

To make Maple Whipped Cream:

Add heavy whipping cream, maple syrup, and vanilla extract to the bowl of an electric stand mixer (with the whisk attached) and whip on high speed until stiff peaks are formed (about 2 minutes or so). Once done, set aside in a cool place. Slowly add the powdered sugar, cinnamon, and nutmeg, and continue beating until nice and fluffy.
5 from 6 votes
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Maple Whole Wheat Oatmeal Strawberry Shortcake

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. The perfect dessert for any occasion.

Course: Dessert

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Creator Shanika | Orchids + Sweet Tea
Must-Haves:
Maple Whole Wheat Oatmeal Biscuits:

1 cup organic all-purpose flour

2 cups whole wheat pastry flour

1/2 cup rolled oats

1/3 cup brown sugar

2 1/2 tsps baking powder

1 tsp sea salt

11 Tbsps unsalted butter, cold + cubed (About 1 1/2 sticks)

1 cup coconut milk (Can use your fave non-dairy milk)

1/2 cup organic maple syrup
Maple Whipped Cream:

1 1/2 cups organic heavy whipping cream

1/4 cup powdered sugar

2 Tbsps organic maple syrup, cold

2 tsps ground cinnamon

pinch of ground nutmeg
Other:

2 Tbsps unsalted butter, melted (For tops of Biscuits)

2 Tbsps organic maple syrup (For tops of Biscuits)

Strawberry compote (See Notes!)

fresh strawberries, sliced
Instructions:
Maple Whole Wheat Oatmeal Biscuits:

Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet lined with parchment paper.

Combine the organic all-purpose flour, whole wheat pastry flour, brown sugar, baking powder, 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 coconut milk and maple syrup and whisk until well incorporated. Then pour the mixture into the dry ingredients and fold just until well combined.

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. Gently pat together the remaining dough and cut out more biscuits. Repeat until all dough is used.

Combine the melted butter and 2 Tbsps of maple syrup together and brush over the tops of the biscuits. Bake in the pre-heated oven for about 16-18 minutes, or until the tops are golden brown.
Maple Whipped Cream:

Add heavy whipping cream, maple syrup, and vanilla extract to the bowl of an electric stand mixer (with the whisk attached) and whip on high speed until stiff peaks are formed (about 2 minutes or so). Once done, set aside in a cool place. Slowly add the powdered sugar, cinnamon, and nutmeg, and continue beating until nice and fluffy.
To Assemble Shortcakes:

Remove biscuits form oven and let them cool for about 10-15 minutes before assembling.

Add one biscuit on a plate. Then spoon 1-2 Tbsps of strawberry compote, add fresh strawberry slices, and pipe maple whipped cream on top. Finally top everything with another biscuit and then whipped cream again (if desired) and Wallah! Repeat steps for each shortcake until serving size is met.

Bon Appetite!
FYI:

Strawberry Compote Recipe:
- 3 cups strawberries, diced
- 1 cup pure cane sugar
- 2 Tbsps lemon juice
- 1/4 tsp vanilla extract
- 1 Tbsp corn starch
- 2 Tbsps warm water
To make: Combine strawberries, pure cane sugar, lemon juice and vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix corn starch in a small bowl with warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally.
Maple Whole Wheat Oatmeal Strawberry Shortcake.