Healthy Oat Flour Biscuit Strawberry Shortcakes with Honey Whipped Cream

These healthy oat flour biscuit strawberry shortcakes with honey whipped cream are so easy to make, and healthier than biscuits made with white flour and a lot of butter. These ones use Greek yogurt for substance without too much butter, and are just lightly sweetened. Topped with honey whipped cream and strawberries, they are a wonderfully simple summer dessert. 

Coming at you with these oat flour biscuit shortcakes topped with simple honey whipped cream and strawberries for an awesome summer dessert that would be perfect for Father’s Day! Speaking of which, I hope you’re able to celebrate with your dad (or whomever your father figure is) this weekend.

I am so thankful for my dad and our relationship. To be honest, though, we didn’t always get along so well. Especially when I was a teenager and in my early 20s, we clashed a lot. I guess this is pretty standard for teenage girls and their fathers. But when I think about it, I am like my dad in so many ways. We both come across as the introverted, strong, silent types, although we share an incredibly silly side and a wry sense of humour that comes out once we feel comfortable with those around us. We are both stubborn, often to a fault: We detest asking others for help, even when we are in desperate need. We can’t stand to sit still and always need a job to do. We are also both ultra-competitive, which drives my mom a bit bananas. We are two quirky peas in a pod. We share a love of good food, good company, nature, books, philosophy, and tradition. Above all, I am so thankful I have had a dad who gave my brother and I the gift of time over the years. Wherever we were and whatever we were doing, he was always there to take us to the park to play tag or ball, take us camping, bake a loaf of bread, do a craft, take us to our activities, or coax us out of the house to go on a long philosophical nature walk. We didn’t have a ton of extra money or material things growing up; we never went on extravagant vacations or got a lot of “stuff,” but I learned from my dad that time and love have intrinsic value. That is a precious lesson, and one that I know I will be passing on to my children someday. 

Okay, that was a bit of a ramble. I just like to share a piece of my heart from time to time. Honestly, I love blogs where people share little bits about their lives. I know most readers are the opposite, but I want to get to know the person behind the blog. All of my favourite blogs are ones where I’ve gotten to know the blogger through stories they’ve shared over the years. So that’s why often share a story or a bit about what’s going on in my life in my posts. 

Truth be told, the absence of chocolate in this shortcake recipe bummed me out a little bit (you know how much I love my chocolate), but I developed this recipe with my dad in mind… who isn’t the biggest fan of chocolate. I mean, he’ll gladly eat it, but he prefers fruity, creamy desserts such as pies and crisps with ice cream, as well as strawberry shortcake. He also loves oat flour, so I thought, why not try to make biscuits with oat flour? (And, full disclosure, I enjoyed mine with the addition of organic Nutella-style spread. A dessert without chocolate just isn’t worth eating at all, you know?) 

I actually developed this biscuit dough recipe for an entirely different treat that I’ll be sharing soon, oat flour raspberry jam spiral buns. But I used to make cinnamon buns with biscuit dough all of the time, so I couldn’t see why the dough I used for the buns wouldn’t translate into really good biscuits. 

I couldn’t be happier to report that it worked out perfectly. These oat flour biscuits are definitely on the dense side, rather than light and fluffy like traditional flour biscuits, but they provide the perfect canvas for the honey whipped cream and strawberries. And oat flour is really easy to digest, so they won’t leave you feeling weighed down. Better yet, the biscuits themselves are so healthy that you could easily enjoy one for breakfast. (Perhaps topped with some Greek yogurt and hemp in place of the whipped cream for some protein to start your day!)

oat flour biscuit strawberry shortcakes: the details

These biscuits take about 10 minutes to prepare and 15 minutes to bake. You’ll need the following ingredients: 

For the oat flour biscuits: Greek yogurt, apple cider vinegar, egg, oat flour, cane sugar, baking powder, sea salt, and cold butter. 

For the honey whipped cream: Heavy cream, honey, and vanilla. 

And strawberries, of course. Lots and lots of strawberries. Try and find the best local organic strawberries at your farmer’s market for this dessert, as they are the star of the show. 

the method

Make the biscuits: Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment. Whisk together the Greek yogurt, apple cider vinegar, and egg in a small bowl. In a large bowl, stir together the oat flour, baking powder, and sea salt. Cut in the butter using a pastry blender or fork. Add the yogurt mixture to the dry ingredients and stir to combine. The dough will be on the wet side, but it should not be runny. Add more oat flour if needed. 

Generously flour your work surface with oat flour. Divide the dough in two. Take half of the dough place it on the floured surface. Sprinkle some oat flour on top of the dough. Use a rolling pin or your hands to flatten the dough into a 1-inch thick oval. Using a round biscuit or cookie cutter, or the rim of a drinking glass, cut out biscuits. Transfer onto the prepared baking sheet. Repeat with the second half of dough. You should have enough dough for 6 large biscuits. 

Bake for 15 minutes, or until lightly browned on top. Let cool completely before adding the topping. 

Make the honey whipped cream: Whip the cream until stiff peaks form. Mix in the honey (you can also use maple syrup, if you prefer) and vanilla. Top the biscuits with the whipped cream and strawberries. You can drizzle with additional honey, if you like, as these biscuits are not very sweet on their own. 

more healthy-dish summer dessert recipes

• Vegan Chocolate Banana Oatmeal Snacking Cake
• No-Bake Oat Fudge Bars (Vegan)
• Vegan Chocolate Chunk Oatmeal Cookie Bars

Finally, I hope that you love these oat flour biscuit shortcakes. Feel free to leave a comment and rating below to let me know how you enjoyed them, and if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

Enjoy! 

Healthy Oat Flour Biscuit Strawberry Shortcakes with Honey Whipped Cream

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5 from 2 reviews

• Author: Allison
• Total Time: 25 minutes
• Yield: 6 biscuits 1x
• Diet: Vegetarian

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Description

These healthy oat flour biscuit strawberry shortcakes with honey whipped cream are so easy to make, and healthier than biscuits made with white flour and a lot of butter. These ones use Greek yogurt for substance without too much butter, and are just lightly sweetened. Topped with honey whipped cream and strawberries, they are a wonderfully simple summer dessert.

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Ingredients

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Oat Flour Biscuits

• ⅔ cup whole milk Greek yogurt
• 1 ½ teaspoons apple cider vinegar
• 1 large egg
• 2 ¼ cups oat flour, plus more as needed
• 3 tablespoons cane sugar
• 1 tablespoon baking powder
• ¼ teaspoon sea salt
• 2 tablespoons cold butter

Honey Whipped Cream

• 1 cup heavy cream
• 1 tablespoon honey
• 1 teaspoon vanilla extract

For serving

• Strawberries or other berries

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Instructions

1. Make the biscuits: Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment. Whisk together the Greek yogurt, apple cider vinegar, and egg in a small bowl. In a large bowl, stir together the oat flour, baking powder, and sea salt. Cut in the butter using a pastry blender or fork. Add the yogurt mixture to the dry ingredients and stir to combine. The dough will be on the wet side, but it should not be runny. Add more oat flour if needed.
2. Generously flour your work surface with oat flour. Divide the dough in two. Take half of the dough place it on the floured surface. Sprinkle some oat flour on top of the dough. Use a rolling pin or your hands to flatten the dough into a 1-inch thick oval. Using a round biscuit or cookie cutter, or the rim of a drinking glass, cut out biscuits. Transfer onto the prepared baking sheet. Repeat with the second half of dough. You should have enough dough for 6 large biscuits.
3. Bake for 15 minutes, or until lightly browned on top. Let cool completely before adding the topping.
4. Make the honey whipped cream: Whip the cream until stiff peaks form. Mix in the honey (you can also use maple syrup, if you prefer) and vanilla. Top the biscuits with the whipped cream and strawberries. You can drizzle with additional honey, if you like, as these biscuits are not very sweet on their own.

Notes

To make it vegan: Replace the Greek yogurt with thick non-dairy yogurt, add a tablespoon of chia or ground flax seeds to replace the egg, and replace the butter with cold coconut oil. You may need to add a a tablespoon or two of non-dairy milk, too. Make coconut whipped cream with maple syrup in place of the regular whipped cream with honey.

Leftover shortcakes can be stored in the fridge for up to four days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert

Have a great weekend! I’m still figuring out this coming week’s full recipe schedule, but I will be sharing a creamy white bean basil pasta dish on Monday. Looking forward to “chatting” more then. Enjoy!