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Deluxe Whole Wheat Strawberry Shortcake

Recipe Name: 
Deluxe Whole Wheat Strawberry Shortcake

A light and fluffy whole wheat cake topped with whipped cream and fresh strawberries


8 servings


4 eggs, separated
3/4 cup sugar, divided*
1 cup whole wheat flour
1/3 cup water
1/4 cup oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 pound (about 2 cups) fresh strawberries, washed and sliced
1 cup whipping cream
1 tablespoons sugar
1/2 teaspoon vanilla


1. In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form. Continue beating at high speed and add 1/4 cup sugar, about 2 tablespoonfuls at a time. Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.

2. In another mixing bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 cup of sugar. Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended. Pour batter into a greased and floured 9-inch springform pan or two smaller round cake pans.

3. Bake cake at 325 degrees for about 40 minutes or until the top of the cake springs back when lightly touched with finger and cake tests done. Remove from oven and allow to cool completely before removing from pan. The cake will sink slightly as it cools.

4. Beat whipping cream in a chilled bowl on high until soft peaks form. Add a tablespoon of sugar and 1/2 teaspoon vanilla and continue beating until cream is stiff.

5. To serve, spread the whipped cream over the cake. Top with strawberries. Cut into slices and serve! Or, cut into slices and top each slice with whipped cream and strawberries just before serving.

Whole Wheat Strawberry Shortcake

Whole Wheat Strawberry Shortcake
I like to slice the cake in half (horizontally) and fill the middle with whipped cream!

Whole wheat strawberry shortcake

Additional Notes: 

This recipe was originally passed to me from a friend, Sarah G. I have changed the directions somewhat. :)

*may use turbinado sugar if desired

If you want to use all-purpose (white) flour instead of whole wheat, use 1 1/8 cups of flour instead of 1 cup.


Before being baked...




Preparation Time: 

35-40 minutes

Cooking Time: 

40 minutes

Tammy's Review: 

This is a fabulous whole wheat strawberry shortcake! It doesn't taste like the store-bought "strawberry shortcake"... I think it's MUCH better!! It's sweet and hearty, and of course, anything with strawberries and whipped cream is a real treat. This is one you won't feel guilty about enjoying! My rating: 10/10.

Average vote based on 14 reviews.
out of 10
User Reviews
out of 10

My husband who endures my whole wheat offerings actually loves this cake and goes on about it each and every time I serve this dessert. Thank you!

out of 10
I'm converted.

I've never had a store bought strawberry shortcake and the kind I had/made growing up had a lightly sweetened biscuit/scone base. So the sponge cake sort of shortcake sounded weird to me...and the whole wheat even moreso.;-) But I tried it and am converted. I like that this is very lightly sweet because that's what I'm used to for a shortcake base. I prefer the texture of this one over what I'm used to, though! Light and spongey to soak up that strawberry goodness. We split it in half and put berries and whipped cream in the middle and on top. Messy, but extra good. (Oh, and I do what a previous poster mentioned: slicing berries and sprinkling with sugar in advance to get that juice flowing.) Thanks!

out of 10
Loved it! It tasted healthy and delicious!

Me and my family loved this cake, it was very easy and fast to make. I made cupcakes with it instead of one cake. Also I realized I didn't have vanilla extract when I started it so I used some vanilla flavored yogurt, which may sound strange, but it turned out wonderful! I will definitely make this again.

out of 10

Thank you so much for this recipe. My family loves it. The cake didn't last more than an hour after it was baked. My neice requested for this cake for her birthday in Oct! ^^

out of 10

Pretty good, especially considering it's not nearly as unhealthy as most desserts, but definitely not enough to tame a strong dessert craving!

out of 10
Better than the "real thing"!

I found a great deal on strawberries this week and immediately came to your site to see if I could find a quick, easy dessert to use them up with. :) I found this cake and immediately knew it was the one to try! I was proven correct - it is wonderful! Light, fluffy, and just sweet enough. I also had a couple of overripe bananas that needed to be used up so I mashed them up in lieu of the oil and it added a wonderful flavor to the cake as well. Another winner, Mrs. Tammy! : ) Thanks so much. Will definitely be adding this to my "tried and true" file!

out of 10
Great Dessert!

I made this a few weeks ago and our whole family loved it. We liked the fact that it was all whole wheat flour, as that is what we prefer to use, even for desserts. It was also very pretty. I'm planning to make it again soon!

out of 10

This was well liked with my fami;y. I served it with whip cream and a strawberry sauce. Will be making it again for sure. :)

out of 10
So light for whole wheat!

Wow this is an impressive dessert. The cake bakes up so light for being whole wheat. The cake by itself is okay. But with the whipped cream and strawberries, it is out of this world good. Now I do have to admit that I slice our berries about 2 hours before serving and stir in 2 tablespoons of sugar. It makes some juice that will soak into the cake. YUMMY!

out of 10
Wonderfully Light Whole Wheat Shortcake!

I love how light this shortcake is! It's lighter than any white shortcake I've had, but to turn out like this with whole wheat is impressive! It's not super sweet, but it has a pleasingly light sweet taste. I did substitute plain yogurt for the whipping cream (and obviously didn't whip it!), but used the same amount of sugar and vanilla in it. Highly recommend this recipe for those who like healthier desserts, but this could please even those who aren't "healthy" eaters.

out of 10
A Positive Whole Wheat Experience

It seems that most whole wheat deserts are guilty of blandness, but this one is not. I used the turbinado sugar that we always have around and the molasses flavor from in really added something. I mixed my berries with a little maple syrup and fresh mint. Yum!

I was surprised that it was a sponge cake, but I think that accounts for a lot of the tenderness which is usually lacking in whole wheat recipes. I used my little rotary hand beaters to beat the whites and they worked well, for those who like to be frugal. ;-)

Yummy, light and less guilty. I'd be proud to take it to church.

out of 10
Tasty and Healthy,...who knew it was possible!

Loved this recipe. I just got 3lb of strawberries from a neighbor when you posted this, so I figured it was meant to be for me to make. We loved it. We like to put a little bit of milk in the bottom of the bowl when eating, and it took away some of the dryness (which you have have regular shortcake as well) We thought the sweetness level was perfect for our taste. I gave some to Deb, so we'll see what she has to say too...=)

I also thought the directions were well written, especially for a rookie in the kitchen. I never knew what 'peaks' were, but as I went I got the idea. Thanks again.

PS I would have given it a 10, except that I can't give any dessert a 10 that doesn't contain chocolate in some way =)

out of 10

Please see the recipe above for my complete review! Thanks! ~Tammy

out of 10
Good consistency, easy to make, but not very sweet.

I made this today. The actual cake was very easy to make and is a good consistency. But it didn't taste very good :( I'm not one for very sugary sweet desserts...but this one wasn't sweet enough even for me. It just tasted like a light whole wheat bread with a little extra sugar. I guess I was expecting something sweeter?