I love inviting people over for Easter. Last year we had my mom, my brothers, a family friend, and an earthquake. Hopefully, this year we’ll have family and friends — without the rocking and the rolling.
And while I love all the savory foods that comprise a big dinner, I really look forward to a tasty dessert. I want something sweet, something tart, something soft, something crisp. And this dessert has got all the bases covered.
Plus, it’s very make-ahead. It wouldn’t be me if you couldn’t make it in advance, now would it?
I just don’t like to fuss at the last minute.
The Whole Grain Shortcakes really are “whole grain” since they contain whole wheat pastry flour and oat flour. They are buttery and crisp, and good all by themselves with a cup of tea or coffee. I served them recently with blackberries that I bought on sale, but they would be good with any fresh fruit. Try them out with strawberries, raspberries, or chopped peaches. And of course, make sure you whip a big bowl of cream.
You will have a fabulous dessert for Easter.
Whole Grain Shortcakes with Berries & Cream
1 cup oat flour, sifted
1 cup whole wheat pastry flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into cubes
1/2 cup half and half
1/2 teaspoon lemon zest
Preheat the oven to 450°. In the bowl of a food processor, combine the oat flour, whole wheat flour, sugar, baking powder, and salt. Pulse to blend. Add the butter cubes. Pulse until coarse crumbs are formed. Add the half and half and the lemon zest and pulse just until combined.
Transfer the dough to a lightly floured board. The dough will be sticky. Pat into a 1/2 inch circle. Cut the circle into 8 wedges. Transfer the wedges to a parchment-lined cookie sheet.
These shortcakes will spread depending on how warm your butter is. You may want to chill the wedges in the freezer for a short time before baking. Bake for 10 to 12 minutes or until gold brown. Cool on a wire rack.
Serve shortcakes with berries and whipped cream.
Bean and Meat Crockpot Enchilada
Lessons Learned from a Pantry Challenge
Thanks for hosting! Happy Easter to you and your family!
~Liz
Thank you so much for hosting! I shared two of my favorite Easter recipes this week.
I can’t wait for fresh strawberry season. Yum!
I don’t have a recipe to share, but I made a carrot and raisin cake this week (An Easter Bunny Carrot Cake – I called it) and my kids love it! Will definitely make this part of our Easter tradition now.
@Courtney, sounds very fun!
Those look amazing!! I am going to make them this weekend. I will let you know how they turn out. Thanks for sharing.
you really are a baking maven, looks so simple and delish, love an excuse for real fresh cream.
@jenna Food WIth Kid Appeal, “baking maven.” Can I use that one? LOL
Happy Easter!
Thanks for these great link ups! Can’t wait to try these shortcakes.
I’m sharing my French Breakfast Puffs recipe and my Ultimate Lemon Cake recipe. One provides a sweet for breakfast, and the other a sweet for after the Easter feast. A blessed Easter to all! ~Lisa
These look SOOO yummy! Thanks so much for a SIMPLE & make-ahead dessert!
But – how/where do I get oat flour?
Can I grind up oatmeal? Is that the same thing?
@amy, I bought Bob’s Red Mill oat flour at my local store. But, you can order it online as well. I think these will be just as good if you used all wheat or all-purpose flour, but the oat flour added a little different flavor and made it “whole grain.”
I don’t do any milling, so I don’t know if you can make your own. But, I have readers who do. Hint, hint.
@amy, Yes, I do it all the time for my son who has wheat allergies. Just grind it up in a food process or coffee grinder until it is fine.
@Anne @ Quick and Easy Cheap and Healthy,
Thanks ladies!
I ground up a cup of ‘regular’ oatmeal in the food processor and it worked! I made them for Easter dessert and they were delish!
Those look perfect!!!
Missed this post, so I am sharing now. Easter Fudge with all natural food colors.
Includes sugar free options.
Enjoy even after Easter!