Wednesday, 26 June 2013

Baby Strawberry Whole Wheat Shortcakes

Baby Strawberry Whole Wheat Shortcakes
These miniature sized shortcakes are too adorable! They are the perfect size for high tea; slightly smaller than the circumference of a regular cupcake. May I mention that besides the whipped cream, they are fat-free and vegan? Talk about the perfect summer dessert! These shortcakes look absolutely stunning when served on a platter. Anything baby-sized is cute.

I chose to use strawberries because they are currently in season and super cheap to buy. I also like how it is possible to slice the strawberries and use the tips to make a star shape. To make this dessert look even better, opt to use a pipping bag to add the whipped cream. I ran out and had just plopped it on with an icing spatula. I guess you can say it gives it a more 'homemade/backyard barbeque' look, hahaha! Stabilizing whipped cream will allow the whipped cream to hold it's shape and to sit out on a plate for a long time without deflating and melting all over the place. Very important when you plan to eat for 4 hours on a summer's day.

Baby Strawberry Whole Wheat Shortcakes
Shortcake recipe from Better Homes & Gardens magazine
Yield: 9



  • ½ cup all purpose flour
  • ¼ cup whole wheat flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • A pinch of salt
  • ½ cup + 3 tbsp whipping cream

Stabilized Whipped Cream (not vegan; Peanut Crumpet's vegan whipped cream can be found here)

  • ½ cup whipping cream
  • ½ tsp powdered gelatin
  • ½ tbsp cold water
  • Honey, to taste


  • Sliced strawberries


  1. Preheat oven to 325˚F and line a cookie sheet with parchment paper or a silicon mat.
  2. In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
  3. Add whipping cream; stir with a fork just until the dough comes together. Do not overmix.  
  4. Using a cookie scoop, drop dough mounds onto the prepared baking sheet, leaving about 3 inches between mounds.  
  5. Bake about 18 minutes or just until the tops begin to brown. Once the shortcakes are finished baking, allow them to cool completely before assembling.
  6. To make stabilized whipped cream, whip whipping cream with an electric beater until soft peaks form.
  7. Dissolve powdered gelatin in cold water and add it immediately to whipped cream.
  8. Continue beating until incorporated. Sweeten with honey to taste and continue beating until stiff peaks. Store in fridge until ready to use.
  9. To assemble, slice the shortcakes into half horizontally using a sharp knife and a gentle hand. Smear a dollop of whipped cream on the bottom side and arrange strawberry slices (or bits) on top. Smear a bit more whipped cream on the top half of the shortcake as 'glue' and sandwich on top. For more decoration, add a bit of whipped cream on the very top of the whole shortcake and top with half a strawberry. (Wow, how many times did I use the word 'top' in this step?)
  10. Best eaten immediately, or can be stored in an air-tight container in the fridge.
Love from Coconut Crumpet's Corner ♡ 


  1. Hi, I just came across your blog... nice work!
    However, do you really get a vegan product called gelatine over in your place?
    By German or Finnish definition the term gelatine is reserved for a produce from animal skin, 90% being pork. Maybe you wanna check it out?

    1. Hi Bettina, we're so glad you've discovered our blog! Yes I am aware that both gelatine and whipping cream is definitely not vegan. Only the shortcake recipe is vegan and I've mentioned that the whipped cream is not. Sorry if it caused any confusion.

      -Coconut Crumpet