Whole Wheat Mixed Berry Shortcakes

I am usually a decadent dessert-loving girl, but there’s something about fresh berries that taste so satisfying when craving something sweet. I’ve been trying to eat a bit healthier and eat a wide range of fruits and veggies everyday, but my motto has always been everything in moderation. I sure don’t feel guilty eating a serving of these Whole Wheat Mixed Berry Shortcakes.

The whole wheat shortcakes are filled with blueberries and topped with beautiful turbinado sugar. For the mixed berry topping, I used both fresh and frozen berries. You can use whatever you have on hand. I let the strawberries, blueberries, blackberries and raspberries mascerate {ie: I sprinkled them with sugar and set aside so they release their fruit juices!} If you are using all fresh berries, add 1/4 cup pomegranate juice {or apple}. Frozen berries seem to create a lot more juice.

Whole Wheat Mixed Berry Shortcakes
Serves about 12

For the Berries:

  • 4 cups berries, frozen or fresh {raspberries, blackberries, blueberries and diced strawberries}
  • 1/2 cup sugar
  • 1/4 cup pomegranate or apple juice {if using fresh berries}

For the Whole Wheat Shortcakes:

  • 3 1/2 cups whole wheat flour
  • 1 cup blueberries
  • 1/2 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup cold butter, diced small
  • 1 1/4 cups heavy whipping cream
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • Turbinado sugar
  1. Place berries in a small bowl with 1/2 cup sugar {and juice if using fresh berries}. Set aside and let macerate.
  2. For the shortcakes, combine the flour, sugar, baking powder and salt in a mixing bowl. Add your diced butter and mix until combined. {If you aren’t using a KitchenAid Mixer, I recommend using your hands or cut in the butter to combine.
  3. Whisk the cream, egg, egg yolk and vanilla and add to the flour mixture. Stir until moistened. Fold in your blueberries.
  4. On a floured surface, roll out your dough to 1 inch thickness {I like to just use my hands. It doesn’t need to be perfect.} Using a round 3 inch cookie cutter or a large drinking glass, cut out your biscuits and place on a baking sheet. Sprinkle with turbinado sugar.
  5. Bake at 400 degrees for 15 minutes or until golden brown. To serve, cut a shortcake lengthwise and top the bottom portion with the berry mixture, followed by the top of the shortcake and additional berries. Serve warm with COOL WHIP.


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  1. says

    Yum. I’ve been trying to work more whole grains into our diet and my husband has been trying to work more dessert into our menu. So this will work well!

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