Strawberry shortcake recipe layered with ripe berries and whipped cream. Each cake is made with whole wheat flour for the ultimate dessert with benefits!
Flour Substitution: All-purpose, whole wheat, or gluten-free can be used instead.
Make-Ahead: The dough can be made 3 days in advance. Baked cakes can be made 1 day ahead and stored in an airtight container, or frozen and reheated. The strawberry filling can be made up to 2 days ahead of time and stored in the refrigerator until ready to use. The whipped cream can be prepared 1 day in advance and stored in the refrigerator, it may need a gentle whisk if it loses some volume.
Nutrition Per Serving
CALORIES
608
FAT
38.4 g
PROTEIN
7.8 g
CARBS
60.6 g
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