5 from 2 votes
Strawberry Shortcake with whole wheat shortcake biscuit plated ready to eat
Strawberry Shortcakes with Whole Wheat Cinnamon Biscuits
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

These strawberry shortcakes will be the hit of your party. All of the ingredients can be prepared earlier in the day. Just assemble when it's dessert time! Makes 8 biscuits and enough strawberries and cream to fill them.

Course: Dessert
Cuisine: Vegetarian
Keyword: whole wheat biscuits, strawberry shortcake
Servings: 8 servings
Calories: 225 kcal
Ingredients
Shortcake biscuits:
  • 2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ¼ cup avocado or grapeseed oil
  • 1/2 cup almond milk or coconut almond milk (see note)
  • 2 tablespoons agave syrup or maple syrup
  • ½ teaspoon vanilla extract
  • organic cane sugar , optional, for sprinkling on shortcakes before baking
Strawberries:
  • 1 pound strawberries
  • 1/3 cup maple or agave syrup
  • 3/4 teaspoon balsamic vinegar
  • Your choice of “cream” (see note)
Instructions
Make the biscuits:
  1. Preheat oven to 425 °F. Prepare a baking sheet by lining with a silicone baking mat, parchment paper, or by rubbing a light coat of oil.
  2. Whisk flour, baking powder, cinnamon, and salt in a medium bowl.
  3. In a separate bowl, mix the almond milk, agave syrup and vanilla.
  4. With a fork, stir the oil in the flour mixture until it is crumbly. If you need to, get in there with your fingers. Immediately stir in the almond milk mixture, continuing to stir until everything comes together in a sticky dough.
  5. Drop rough balls of dough, ¼ cup each, onto the prepared pan, leaving about 2 inches between each mound. Sprinkle with sugar, if desired, and/or with a pinch of cinnamon.
  6. Bake 10 to 12 minutes until the bottoms are golden brown. Cool.
Prepare the strawberries:
  1. Wash and hull the berries. Cut them into quarters. Stir in the agave syrup and balsamic vinegar. Let sit 20 minutes or so to develop the juices.
To serve:
  1. Cut the shortcakes in half horizontally.
  2. Place the bottom half of each shortcake on a plate.
  3. Spoon 1/3 cup or so of the strawberries on top.
  4. Add a dollop of cream, which kind, your choice. (see note)

  5. Lean the shortcake top at a jaunty angle on top of the cream and fruit.
Recipe Notes

Options for the cream: