Whole Grain Shortcakes with Berries & Cream

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

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.

0 from 0 votes
Whole Grain Shortcakes with Berries & Cream
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Dessert
Cuisine: American
Keyword: berry dessert, berry shortcake, homemade shortcake, shortcake, shortcake and berries
Servings: 8
Calories: 359 kcal
Author: Jessica Fisher
  • 1 cup oat flour
  • 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
  • 1 pound strawberries sliced, other berries may be used
  • 3 cups whipped cream
  1. Preheat the oven to 450°. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

  2. 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.

  3. 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 the prepared baking sheet.

  4. 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.
  5. Serve the shortcakes with berries and whipped cream.

Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1 shortcake.

Nutrition Facts
Whole Grain Shortcakes with Berries & Cream
Amount Per Serving
Calories 359 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 53mg18%
Sodium 260mg11%
Potassium 401mg11%
Carbohydrates 42g14%
Fiber 4g17%
Sugar 17g19%
Protein 6g12%
Vitamin A 569IU11%
Vitamin C 34mg41%
Calcium 129mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. Thanks for hosting! Happy Easter to you and your family!

  2. Thank you so much for hosting! I shared two of my favorite Easter recipes this week.

  3. I can’t wait for fresh strawberry season. Yum!

  4. 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.

  5. Those look amazing!! I am going to make them this weekend. I will let you know how they turn out. Thanks for sharing.

  6. you really are a baking maven, looks so simple and delish, love an excuse for real fresh cream.

  7. Happy Easter!

  8. Kelly says

    Thanks for these great link ups! Can’t wait to try these shortcakes.

  9. 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

  10. amy says

    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?

    • Jessica Fisher says

      @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.

  11. Those look perfect!!!

  12. Missed this post, so I am sharing now. Easter Fudge with all natural food colors.
    Includes sugar free options.

    Enjoy even after Easter!

Share Your Thoughts