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Maple Whole Wheat Oatmeal Strawberry Shortcake
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5 from 6 votes

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
Keyword baked, biscuits, bites, classic, dessert, easy, shortcake, southern, strawberry, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


Maple Whole Wheat Oatmeal Biscuits:

  • 1 cup organic all-purpose flour (I use Bob's Red Mill)
  • 2 cups whole wheat pastry flour (I use Bob's Red Mill)
  • 1/2 cup organic rolled oats (I use Bob's Red Mill)
  • 1/3 cup organic brown sugar (I use Sugar in the Raw)
  • 2 1/2 tsps baking powder
  • 1 tsp sea salt
  • 11 Tbsps unsalted butter, cold + cubed (That's about 1 1/2 sticks!)
  • 1 cup coconut milk (You can use your favorite plant-based milk)
  • 1/2 cup pure maple syrup

Maple Whipped Cream:

  • 1 1/2 cups organic heavy whipping cream, VERY COLD!
  • 1/4 cup organic powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsps pure maple syrup, cold
  • pinch of ground cinnamon
  • pinch of ground nutmeg


  • 2 Tbsps organic maple syrup, garnish
  • Strawberry compote (See Notes!)
  • fresh strawberries, sliced


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 1 Tbsps 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 Appetit!


HOMEMADE STRAWBERRY COMPOTE: Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, 1/4 cup water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix 1 Tbsp corn starch in a small bowl with 2 Tbsps 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.