Whole Wheat Berry Shortcakes


They say old habits die hard but I believe we can alter these habits to fit in with our future selves. I educated myself on the importance of monitoring what foods go in my body and I am very aware of each ingredient, where it came from, and more importantly it’s nutritious value to ensure that my future self is well taken care of. It is important to look out for ourselves now; I mean, if you won’t then who will? My old habits are still in existence but come in a healthier package these days. I still love a sweet treat after dinner, but instead of the ice cream sundae with chocolate sauce I had growing up, I might have some frozen yogurt with fresh berries. I like it better this way anyway. There is nothing like really tasting the freshness of your food. Out with the old preserved packaged stuff and in with new nourishing and beneficial fare.


My girlfriend, Rachel, recently explained to me that her all-time favorite dessert is a strawberry shortcake with whipped cream. But she, like me, is always looking to health-ify the indulgences she used to consume to correspond with her fitness based lifestyle now. She asked me to come up with a new recipe for her old favorite and I was more than happy to oblige. After all, who doesn’t like  warm berry shortcake? Instead of angel food cake (full of white sugar and flour) or buttermilk biscuits (loaded with butter and full-fat milk) I wanted to come up with a healthier vessel entirely. I created some whole wheat biscuits sans butter and substituted in plain goat’s milk yogurt and almond milk. They turned out incredible. Not only do they contain more fiber than white flour biscuits, they are not laden with saturated fats. Because these are not buttery in nature, feel free to break one open and smear a bit of Earth Balance (vegan butter) and a smidgen of organic honey to enjoy hot and fresh out of the oven. Or, go all the way and make the new spin on the old fav with the warm berry shortcakes with a yogurt whipped cream (yes, I made a healthier whip too). It’s all about taking care of ourselves and of course, each other. So here you are Rachie, I hope you love them!





Whole Wheat Berry Shortcakes {Vegetarian} 

Biscuits (makes 10):

2 cups whole wheat flour, plus more for dusting

1 tsp baking soda

1 TBSP aluminum free baking powder

1/2 tsp sea salt

1 tsp organic cane sugar

1 cup plain yogurt (use greek or goat’s milk)

1/2 cup organic almond milk (plain and unsweetened)

Shortcakes (makes 2):

1/2 cup organic strawberries, sliced

1/2 cup organic blueberries

1/2 cup organic blackberries

Whipped Yogurt Cream (makes about 2 cups):

1-2 TBSP organic maple syrup

1 cup organic heavy whipping cream

2-3 tsp brown sugar

1 tsp vanilla extract

1 5.3oz package organic greek vanilla yogurt (I get mine at Trader Joe’s)

1/4 cup organic powdered sugar, for dusting


1. Make the biscuits. Preheat the oven to 425º and line a baking sheet with parchment paper. In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, and sugar. Make a well in the center of the bowl and add in the plain yogurt. Mix with a wooden spoon until a crumbly dough forms. Add the almond milk in slowly and stir until the dough forms a ball (be careful not to over mix). Flour the counter top very well. Place the dough on the floured surface and sprinkle with a little more flour. Flour the rolling pin and roll into a 3/4″-1″ thick circle . Using a 2″ biscuit cutter (or a floured wine glass) cut out as many biscuits as you can before collecting the scraps to re-roll and cut. You should get 10 biscuits from the dough (if you have more than 10, the biscuits were rolled too thin). Line them on a baking a sheet and bake for about 15 minutes or until golden brown and puffed up. Serve immediately with Earth Balance and a bit of honey, or arrange on baking racks to cool before storing. The biscuits can be stored in an air-tight container for up to a week. To re-heat place in toaster oven for a few minutes to warm through.


2. Make the whipped cream. Add the heavy cream, vanilla, yogurt and brown sugar in the bowl of an electric stand mixer and whip for about 3-5 minutes or until stiff peaks form. Set aside. This makes about 2 cups so feel free to save the whip in an airtight container in the fridge for up to a week, stir with a whisk to form peaks before each use.


3. In a small bowl combine all the berries and the maple syrup and let sit for about 10 minutes to macerate (you could substitute 1 1/2 cups of frozen berries, thawed). Add the berries and maple syrup to a medium sauté pan and cook for about 2 minutes, until syrup starts bubbling and berries are warmed through. Set aside. Take two of the biscuits and cut in half. Pour the berries on the bottom halves of the biscuits (make sure to get some of the sauce), top with yogurt whip, and place the tops of the biscuits on. Dust with confectioners sugar and serve.



One Response to "Whole Wheat Berry Shortcakes"

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  1. Rachel Coffin

    24 April, 2013 at 4:32 pm

    I am dying right now!!! I am so excited 🙂


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