Name: Easy Whole Wheat Strawberry Shortcake
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 cups white whole wheat flour or whole wheat (, spooned, leveled, and sifted, plus more for dusting); 1/4 teaspoon kosher salt; 1 tablespoon non-aluminum baking powder; 1 teaspoon baking soda; 2 tablespoons light brown sugar; 2 tablespoons granulated white sugar; 10 tablespoons cold unsalted butter cut into 1/2 inches pieces; 3/4 - 1 cup buttermilk (, heavy cream or whole milk, cold); 2 teaspoons pure vanilla extract; 1 tablespoon turbinado sugar for topping; 1 pound strawberries (, washed, hulled, and split); 3 tablespoons raspberry preserve or 3 tablespoons granulated sugar; 1 teaspoon to 1 tablespoon orange liqueur (, such as Grand Marnier or pure vanilla extract); 1 cup cold plain Greek yogurt or plain; 2 teaspoons pure vanilla extract; 1 tablespoon honey (, to taste)

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Dessert time improved with this delicious and healthy Whole Wheat Strawberry Shortcake with Honey Greek Yogurt recipe. This elevated take on a classic dessert is made with white whole wheat flour, perfectly fluffy and tender buttermilk biscuits, sweetened fresh strawberry slices, and topped with a rich Honey Greek Yogurt.

This dessert is tasty but healthier, thanks to whole wheat flour and natural sweeteners like honey and fresh fruit. Whether you're looking for a sweet treat after dinner or a dessert to impress your guests, this Whole Wheat Strawberry Shortcake recipe will surely delight you.

How to Make Whole Wheat Strawberry Shortcake

Note: The full instructions are provided in the recipe card below.

Preheat the oven to 425 ⁰F degrees, line a 13x18 inch baking sheet with baking parchment, and set aside. Add the sifted white whole wheat flour, salt, baking powder, baking soda, and sugar to a food processor. Toss in the cold butter pieces and process until the mixture resembles a coarse meal. In a measuring cup, add the cold buttermilk, salt, and vanilla; stir to combine. Then, pour over the flour mixture and pulse until the dough comes together (don't process too much!!!). The dough should be moist.

Transfer the dough to a lightly floured countertop. Pat the dough gently with your hands into a roughly 1-inch thick disk. Fold the dough over itself 2 to 3 times; this will help create layers. Dip a 2.5-inch diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter; this will prevent the biscuits from rising evenly. Gently fold over any remaining biscuit dough and repeat to take roughly 8 to 10 biscuits total.

Alternatively, you can lightly flour your hands or lightly wet your hands and form the dough into 8 balls or use a ¼ cup ice cream scooper and drop/ place on the prepared pan 2 inches apart, sprinkle turbinado sugar on each biscuit, and lightly flatten the surface. Bake for about 10 to 12 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.

How to Make Strawberry Sauce

In a medium bowl, combine the strawberries, sugar, and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate.

How to Make Honey Greek Yogurt

In a small bowl, combine Greek yogurt, vanilla, and honey. Cover it with a plastic film and place it in the refrigerator until you're ready to use it.