Easy Whole Wheat Strawberry Shortcake
Dessert time just got a whole lot better 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.
Ingredients
- 2 cups white whole wheat flour or whole wheat , spooned, leveled, and sifted, plus more for dusting
- ¼ 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 ½ inches pieces
- ¾ - 1 cup buttermilk , heavy cream or whole milk, cold
- 2 teaspoons pure vanilla extract
- 1 tablespoon turbinado sugar for topping
For the Strawberry:
- 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
For the Honey Greek Yogurt:
- 1 cup cold plain Greek yogurt or plain
- 2 teaspoons pure vanilla extract
- 1 tablespoon honey , to taste
Instructions
- Preheat the oven to 425 ⁰F degrees and line a 13x18 inch baking sheet with baking parchment and set aside. In a food processor, add the sifted white whole wheat flour, salt, baking powder, baking soda, and sugar.
- Toss in the pieces of cold butter 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 all at once 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 disk that is roughly 1 inch thick. 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, as 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 a¼ 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 the 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 the Honey Greek Yogurt:
- In a small bowl, combine Greek yogurt, vanilla, and honey. Cover with a plastic film and place it in the refrigerator until you're ready to use it.
Notes
How to Store & Re-Heat
To store: Whole Wheat Strawberry Shortcake, place the biscuits and strawberry sauce in separate airtight containers in the refrigerator for up to 3 days. The Honey Greek Yogurt can be stored separately in the refrigerator for up to 5 days. Before serving, bring the biscuits to room temperature and reheat them in a 350°F oven for about 5-7 minutes until warmed through.
To reheat: individual servings, place a biscuit on a microwave-safe plate and microwave for 15-20 seconds or until warm. Spoon the strawberry sauce and Honey Greek Yogurt over the biscuit and enjoy immediately.
Note that the biscuits may lose some of their crispness and texture when reheated, so it's best to enjoy them fresh if possible. Also, avoid reheating the Honey Greek Yogurt in the microwave, as it may curdle.
Make-Ahead
After forming the dough into a disk and cutting out the biscuits, wrap them tightly in plastic wrap and refrigerate for up to 1 day. When ready to bake, place the biscuits on a baking sheet and bake as directed, adding a few minutes to the baking time if needed.
After forming the dough into a disk and cutting out the biscuits, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen biscuits to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, place the frozen biscuits on a baking sheet and bake at 425°F for 12-15 minutes or until golden brown and cooked through.
The strawberry sauce and Honey Greek Yogurt should be made fresh just before serving. Also, note that freezing and refrigerating the dough may alter the texture of the biscuits slightly, but they will still be delicious.
How to Freeze
To freeze Whole Wheat Strawberry Shortcake, place the baked and cooled biscuits in an airtight container or freezer bag, separated by layers of parchment paper to prevent sticking. The strawberry sauce and honey Greek yogurt should be stored separately in airtight containers. Label the containers with the date and freeze them for up to 2 months. When ready to serve, let the biscuits thaw at room temperature for a few hours or overnight in the refrigerator. Heat the biscuits in a 350°F oven for 5-10 minutes until warm and crispy. Serve with the thawed strawberry sauce and honey Greek yogurt.
Nutrition Facts
Easy Whole Wheat Strawberry Shortcake
Amount per Serving
Calories
236
% Daily Value*
Fat
11
g
17
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
30
mg
10
%
Sodium
338
mg
15
%
Potassium
160
mg
5
%
Carbohydrates
29
g
10
%
Fiber
3
g
13
%
Sugar
14
g
16
%
Protein
6
g
12
%
Vitamin A
355
IU
7
%
Vitamin C
22
mg
27
%
Calcium
157
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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