Recipe Image

Apricot-Strawberry Buckwheat Shortcakes

  • 30 m
  • 1 h 30 m
Yossy Arefi
“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.”


    • Shortcakes
    • 1 cup white whole-wheat flour
    • 1 cup light buckwheat flour
    • 3 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 5 tablespoons cold unsalted butter, cut into cubes
    • 1 cup buttermilk
    • ¼ cup heavy cream
    • Fruit & Cream
    • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
    • 3 tablespoons granulated sugar, divided, plus more as needed
    • 1¼ pounds fresh apricots and/or strawberries, sliced (about 4 cups)
    • 1 cup heavy cream


  • 1 To prepare shortcakes: Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • 2 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 ¼ cup cream (don't wash the measuring cup yet). Stir gently to combine.
  • 3 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.
  • 4 Bake the shortcakes until golden and cooked through, 20 to 25 minutes. Transfer to a wire rack to cool.
  • 5 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.
  • 6 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 ¼ cup fruit and some of the cream.
  • To make ahead: Store shortcakes airtight at room temperature for up to 1 day.
  • Equipment: Parchment paper
ALL RIGHTS RESERVED © 2018 Printed From 2/21/2018