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Maple Whole Wheat Oatmeal Strawberry Shortcake on a plate with a fork.
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5 from 8 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.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dessert
Keyword: baked, biscuits, bites, classic, dessert, easy, shortcake, southern, strawberry, vegetarian
Servings: 4 servings
Calories: 1149kcal
Author: Shanika

Ingredients

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

Toppings:

  • 2 Tbsps Pure maple syrup drizzle
  • 2-3 cups Freshly sliced strawberries

Instructions

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!

Notes

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. 

Nutrition

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