Strawberry Shortcake

by Deliciously Organic on May 14, 2010

I continually see recipes in books and magazines using the phrase ‘Whole Wheat’ in the title. I get excited and start reading, only to find the recipe also calls for white flour. It seems to me, if a recipe says ‘Whole Wheat’ in the title, it should’t use any refined flour. It’s confusing enough trying to decipher what food labels mean (“All-Natural, Lower-Calorie, Zero Trans-Fats Chemically Enhanced”). Inaccurate recipe titles make matters even more complicated. I don’t think bakers deliberately try to deceive readers. Maybe they just want credit for including the stuff. Here’s a simple plea to the world of food writers and recipe publishers: “Please, keep ‘Whole Wheat’ whole!”  Is that too much to ask? It might be.

The season’s first strawberries have arrived at the markets and I decided it was about time to create a whole wheat strawberry shortcake recipe. Not too dense, not too sweet, buttery, flaky, light, with honey-sweetened strawberries and whipped cream. I hope you’ll enjoy them, even without the magic words in the title.

Strawberry Shortcake

Serving Size: Serves 6

Strawberry Shortcake

Adapted from Cooks Illustrated.


  • 2 pints strawberries, sliced

  • 2 tablespoons honey
  • 1 ¾ cups whole wheat pastry flour

  • ¾ cup whole wheat flour

  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt

  • 2/3 cup cold buttermilk

  • 8 tablespoons butter, melted and cooled

  • 1 egg
3 tablespoons honey
  • 3/4 cup whipping cream
2 tablespoons honey


Preheat oven to 425°F and adjust rack to middle position. Toss together strawberries and honey in a small bowl. Set aside. Whisk whole wheat pastry flour, whole wheat flour, baking powder, and salt in large bowl. In a medium bowl whisk together buttermilk, cooled butter, egg and honey. Pour buttermilk mixture into dry ingredients and stir until incorporated. Spoon 1/3 cup scoops of dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until tops are golden brown. Cool for 20 minutes.

Whip cream and honey together until soft peaks form.

To serve:

Cut each shortcake in half, spoon several tablespoons of whipped cream on the bottom-inside layer of the shortcake. Spoon strawberries over cream and top with other half of shortcake. Serve immediately.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Love this content? Sign up for updates…it’s FREE!

Related posts:

{ 14 comments… read them below or add one }

Girly Green Girl May 14, 2010 at 3:05 pm

This is my favorite dessert – thank you!!!


mardoc May 14, 2010 at 3:19 pm

I tried to make whole wheat strawberry shortcake last year and the biscuits were like rocks! I bet yours are delightful.


marla {family fresh cooking} May 14, 2010 at 4:20 pm

The "mislabeling" of ingredients makes me nuts! I don't understand that either. When it says whole wheat, that is what I use. I am so happy to know that we are on the same page with that! Great shortcake :) xo


Annie May 14, 2010 at 5:50 pm

This looks AMAZING! I wish our New York "kitchen" was bigger.


Gail May 14, 2010 at 9:34 pm

Making strawberry shortcake is on my list of "fun things to do"…and I totally want to try your recipe! Thank you! Also, I can totally relate to your pet-peeve. I hate it when they say "all natural" when in reality, there are very few all-natural ingredients. Bugs me.-Gail


Kathleen is Cooking in Mexico May 15, 2010 at 10:22 am

I agree 100%! Baked goods are either whole wheat, or they are not. If any part is white flour, the word "whole" does not apply. We need to start a movement, a political party (The Brown Party), or at least a petition! :)


Stacy (Little Blue Hen) May 15, 2010 at 7:37 pm

Agreed! I have been thinking about figuring out a whole wheat shortcake recipe so thank you for saving me the trouble. =)


theknowlans May 15, 2010 at 11:04 pm

I am in love with your website, Carrie! Your recipes look pretty much AMAZING!!! I can't wait to try some of them. :)


jlbrewer May 30, 2010 at 10:37 pm

Going through the "whole wheat shortcake" search results I was having the same problem – most of them had barely any whole wheat flour. So bravo.No whole wheat pastry flour? The batch I'm eating now is 1 1/2c regular whole wheat flour and 1 cup oat flour. (Oat flour = oatmeal + electric spinny blade appliance of choice, if you don't keep around prebought stuff.) I figure since oatmeal has no gluten at all, you have to use more of the wheat flour to compensate. I don't have a regular batch to compare to but I'm quite happy with these.


a frog in the cottage April 8, 2011 at 4:01 am

the perfect recipe for spring time !!


angela@spinachtiger July 25, 2011 at 9:08 pm

I know what you mean about whole wheat. I think I may try this, as I’ve been wanting to make a true short cake all summer.


Cassie May 30, 2012 at 6:47 pm

Hey Carrie, This recipe sounds great!
Can you send me a copy of the nutritional info. for this recipe? I have Diabetes, and like to keep track of the Carbs and Fat info.

Thank you!
Cassie Richwine


Deliciously Organic May 31, 2012 at 9:37 am

I don’t have that info available, but you could enter the recipe into a cooking software and see all of the nutritional values.


Lindsay Heller June 2, 2013 at 5:36 pm

I just made this using freshly ground hard red wheat (1 3/4 cup unground) and buckwheat (3/4 cup). I couldn’t find organic buttermilk at my grocery store today so I used Hazelnut Half and Half. This was AMAZING!!!! Thanks so much for this healthy version of my favorite treat. Even better than I remembered it.


Leave a Comment

{ 9 trackbacks }