This whole-grain shortcake recipe pairs perfectly with any fruit filling for a healthy dessert. We prefer light buckwheat flour over the darker variety--its milder flavor lets the fruit shine.

Yossy Arefi
Source: EatingWell Magazine, May/June 2017


Fruit & Cream


Instructions Checklist
  • To prepare shortcakes: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

  • Combine whole-wheat flour, buckwheat flour, 3 tablespoons sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or two knives until it is the size of peas. Make a well in the mixture and pour in buttermilk and 1/4 cup cream (don't wash the measuring cup yet). Stir gently to combine.

  • Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold the dough over itself and pat into a rectangle about 1 inch thick. Repeat one more time. Cut the dough into 10 equal-size shortcakes. Transfer to the prepared baking sheet. Brush with the dregs of cream left in the measuring cup.

  • Bake the shortcakes until golden and cooked through, 20 to 25 minutes. Transfer to a wire rack to cool.

  • To prepare fruit: About 30 minutes before serving, if using vanilla bean, use the tip of a paring knife to scrape the seeds into a large bowl. Add 2 tablespoons sugar and rub the seeds into it with your fingers. Add apricots and/or strawberries (and vanilla extract, if using instead of a bean); gently stir to combine. Let stand at room temperature for 30 minutes. Taste the fruit and add 1 to 2 tablespoons sugar, if desired.

  • To serve: Beat cream and the remaining 1 tablespoon sugar in a medium bowl with an electric mixer until soft peaks form. Slice each shortcake in half horizontally, top with 1/4 cup fruit and some of the cream.


To make ahead: Store shortcakes airtight at room temperature for up to 1 day.

Equipment: Parchment paper

Nutrition Facts

300.9 calories; protein 5.3g 11% DV; carbohydrates 33.1g 11% DV; exchange other carbs 2; dietary fiber 3.5g 14% DV; sugars 14.8g; fat 17.6g 27% DV; saturated fat 10.8g 54% DV; cholesterol 57.3mg 19% DV; vitamin a iu 1645.5IU 33% DV; vitamin c 5.7mg 10% DV; folate 13.9mcg 4% DV; calcium 142.6mg 14% DV; iron 2.5mg 14% DV; magnesium 40.8mg 15% DV; potassium 284.1mg 8% DV; sodium 296.6mg 12% DV; added sugar 8g.