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Whole Wheat Strawberry Shortcakes

Total Time

Prep: 45 min. + chilling Bake: 15 min. + cooling


6 servings

Updated: Oct. 24, 2022
Nothing says spring better than a fresh strawberry shortcake. It is heavenly. My mother and I usually make this with strawberries we picked ourselves. —Sarah Hatter, Brodhead, Wisconsin
Whole Wheat Strawberry Shortcakes Recipe photo by Taste of Home
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  • 2-1/2 cups fresh strawberries, hulled, divided
  • 1 to 2 tablespoons maple syrup
  • 2 cups whole wheat flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 1 large egg
  • 1/2 cup 2% milk
  • 1/4 cup honey
  • Whipped cream


  1. In a bowl, thoroughly mash 3/4 cup strawberries; stir in syrup. Cut remaining strawberries into 1/4-in. slices; add to crushed strawberries and toss to coat. Refrigerate, covered, 1 hour.
  2. Meanwhile, preheat oven to 400°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg, milk and honey until blended; stir into flour mixture just until moistened.
  3. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on parchment-lined baking sheets. Bake 12-15 minutes or until light brown. Remove to wire racks to cool slightly.
  4. To serve, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream.

Nutrition Facts

1 shortcake (calculated without whipped cream): 362 calories, 17g fat (10g saturated fat), 77mg cholesterol, 549mg sodium, 49g carbohydrate (18g sugars, 6g fiber), 8g protein.

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