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Judy John

Wheat Strawberry Shortcake Recipe

This wheat strawberry shortcake combines hearty whole wheat texture with fresh strawberries for a balanced, lighter dessert option.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Shortcake Dough
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/3 cup milk
Strawberry Filling
  • 2 cups fresh strawberries sliced
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
Cream Layer
  • 1 cup whipped cream

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Whisk
  • Knife
  • Cooling Rack

Method
 

  1. Preheat oven and line baking sheet for even baking.
  2. Mix flours, sugar, baking powder, and salt until combined.
  3. Cut butter into dry mix until crumbly texture forms.
  4. Add milk and stir gently to form soft dough.
  5. Shape dough and place on tray, leaving space between pieces.
  6. Bake until golden and slightly firm on edges.
  7. Mix strawberries with sugar and lemon, let juices develop.
  8. Slice shortcakes, layer with strawberries and cream.
  9. Serve immediately for best texture and flavor.

Notes

For softer texture, avoid overmixing dough. Bake longer for crispier edges. Do not freeze assembled shortcakes; freeze components separately if needed. Customize with honey or yogurt cream. Store components separately in refrigerator up to two days for best freshness and structure.