Whole Wheat Strawberry Shortcake

Sweetened strawberries set on a fluffy biscuit and topped with light cream, but with a healthy twist. Whole wheat flour and yogurt up the nutritional value and give us one more reason to eat strawberry shortcake.

When I think about strawberry shortcake, the word that comes to mind is wholesome. It’s a quintessentially American sweet that conjures up images of grandmothers patting together biscuit dough and whipping cream by hand.

But just because it’s wholesome doesn’t mean there isn’t room to make it a touch more healthy. This is exactly what I had in mind when I came up with these Whole Wheat Strawberry Shortcakes.

A Healthy Spin on Strawberry Shortcake

A few little tricks give these shortcakes a healthier spin on the standard recipe.

  • The biscuits have less butter and more whole-grain flour than your typical recipe.
  • The whipped topping is equal parts Greek yogurt and heavy cream.

This means fewer calories and less saturated fat. The same goes for the whipped topping, which is also made with yogurt (and the beneficial “good” bacteria that comes along for the ride).

Serving them open-faced keeps the calories in check. All that being said, they remain a scrumptious treat. You can even serve leftover shortcakes for breakfast, warmed in the oven and spread with a favorite jam.

WHAT’S THE BEST WHOLE WHEAT FLOUR?

This recipe is pretty flexible in terms of the type of flour you use. Standard whole wheat flour, whole wheat pastry flour, and white whole wheat flour will all do the job.

Make sure your whole wheat flour hasn’t been sitting in your cupboard for too long, since it can go bad sooner than white flour. (Tip: store it in the fridge or freezer for longevity). If you don’t have whole wheat, just use all-purpose flour instead.

And if you’re looking to make this gluten-free, use a standard cup-for-cup gluten-free all-purpose flour, like this. It should yield good results, though you might not get quite the same rise.

WHY USE GREEK YOGURT WITH WHIPPED CREAM?

In addition to the nutritional upside of using yogurt in place of heavy cream, it also makes the topping more stable.

You can confidently whip it several hours or even a day ahead and it will stay reasonably fluffy until dessert time. It also adds a mild tangy flavor, which plays off the berries quite deliciously. You need a thick, Greek-style yogurt to make this work. If you can’t find Greek yogurt, make your own using this simple method.

SWAPS AND SUBSTITUTIONS

One of my favorite ways to play around with shortcake is to experiment with other fruits. Frozen raspberries, for example, are excellent when left to thaw and then spooned onto shortcake.

This also means you don’t have to wait for strawberry season to make it. Since raspberries are a tangier berry, you’ll want to bump up the sugar a bit. You can also swap in other berries or try this with sliced stone fruits, such as peaches, plums, and nectarines.

MAKE AHEAD TIPS FOR STRAWBERRY SHORTCAKE

Strawberry shortcake is an excellent make-ahead recipe. If you prep it early in the day, store the strawberries and yogurt cream in separate containers in the fridge until ready to serve.

You can make the shortcakes a day ahead of time and store them in a covered container at room temperature. Reheat them just before serving in a 350°F oven until they’re good and warm. Leftover shortcakes are excellent split in half and heated until crisp in a toaster oven, then slathered with jam.

MORE GREAT STRAWBERRY RECIPES

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