Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes » Gluten-Free Recipes

    Healthy Oat Flour Biscuit Strawberry Shortcakes with Honey Whipped Cream

    Published: Jun 18, 2021 by Allison · This post may contain affiliate links · 3 Comments

    • Share
    • Tweet
    ↓ Jump to Recipe

    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. 

    straight on shot of oat flour biscuits topped with honey whipped cream and strawberries on a white marble

    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. 

    an overhead shot of the biscuit strawberry shortcakes on a piece of parchment paper with a big bowl of whipped cream

    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?) 

    an overhead shot of the oat flour biscuits on a wire rack with a bowl of whipped cream and strawberries

    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!)

    straight on shot of an oat flour biscuit on a white marble board

    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. 

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    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. 

    straight on shot of one of the biscuits with a bite taken out of it

    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. 

    straight on shot of someone picking up one of the biscuits by hand

    more healthy-dish summer dessert recipes

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

    straight on shot of the biscuits lined up on a white marble board with honey whipped cream and strawberries

    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! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of an oat flour biscuit on a white marble board

    Healthy Oat Flour Biscuit Strawberry Shortcakes with Honey Whipped Cream


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

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

    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.


    Ingredients

    Scale

    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

    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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    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! 

    overhead close up of the biscuits with whipped cream and strawberries on top

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Ezra says

      June 22, 2021 at 6:56 pm

      Amazing shortcakes. Very tasty and good for me too!

      Reply
      • Allison says

        June 22, 2021 at 8:08 pm

        Aw, thank you so much!

        Reply
    2. Allen says

      October 02, 2022 at 12:42 pm

      Very delicious shortcake!

      Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact