New This Month

Whole-Wheat Strawberry Shortcakes

This traditional dessert has been updated with some whole-wheat flour.

  • Yield: Makes 12

Photography: Minh + Wass

Source: Martha Stewart Living, April 2000


  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour, plus more for cutting dough
  • 1 tablespoon baking powder
  • 1/4 cup sugar, plus 3 tablespoons for strawberries
  • 1/2 teaspoon salt
  • 2 3/4 cups heavy cream
  • 3 tablespoons melted butter
  • 3 pints strawberries, trimmed and halved


  1. Heat oven to 425 degrees. Combine flours, baking powder, 1/4 cup sugar, and salt in a bowl. Add 1 1/4 cups cream; combine. Turn out onto a floured surface; knead.

  2. When smooth, press dough to about 1 inch thick. Use a 2-inch circle cutter or a glass to cut biscuits, dipping cutter in flour as needed. Press scraps together; cut out remaining biscuits. Dip top of each in melted butter, and transfer to a parchment- lined baking sheet. Bake 10 to 12 minutes, until golden.

  3. Sprinkle berries with remaining sugar; stir. Whisk remaining 1 1/2 cups cream in a bowl until soft peaks form. Serve biscuits and berries topped with whipped cream.

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