Strawberry Shortcake Recipe

Although this recipe is inspired by the classic summertime treat, this is not your average strawberry shortcake recipe. In my version, I swap whipped cream for labneh, add Mediterranean herbs and spices, and use olive oil in the shortcake dough making it extra tender. I was inspired by a recipe I found for roasted strawberries with sumac, a Mediterranean spice that adds a tart, tannic flavor, and immediately imagined how beautifully it would translate to a uniquely flavorful strawberry shortcake recipe.As a baker, my sweet tooth has evolved over time. Rather than seeking sugar for the sake of it, I’m more interested in inspired flavors and textures. This remains true whether I’m making spiced Chocolate Pudding with Tahini and Baharat spice or Blueberry Muffins with whole wheat flour and honey.When it comes to making strawberry shortcakes, the classic version is always delicious, but for the same amount of work, incorporating a few special ingredients makes this strawberry shortcake recipe stand out from the crowd.

Healthy Strawberry Shortcake Ingredients

Fruity olive oil, rich and creamy labneh, and citrusy sumac make these strawberry shortcakes shine. I also make some healthier swaps, like using whole wheat flour and toning down the sugar, without sacrificing any flavor.

For the Shortcakes

White whole wheat flour: Gives all the benefits of a whole grain but without making the biscuits dry. You can substitute it with whole wheat pastry flour or 1 cup all-purpose flour and 1 cup whole wheat flour. Baking powder: Provides the lift in the biscuits. Sugar: Just a bit of sugar sweetens the biscuits, macerates the strawberries, and levels the tanginess of the labneh. I don’t use much, just enough to keep all the flavors in balance. Salt: Enhances the other flavors in the biscuits. Milk: I use whole milk, but you could substitute with 2%. You could also use full-fat or 2% fat Greek yogurt. Extra virgin olive oil: You don’t need butter to make a biscuit. Olive oil makes tender biscuits with a hint of fruity and peppery flavor. Use a smooth and buttery variety with a pleasant flavor, like our Italian Nocellara or Arbequina from California. Citrus: Acidity brightens the flavor of the biscuits and strawberries. I used lemon juice and zest, but orange or lime would also work well. Vanilla extract: Adds depth and complexity to the biscuits and complements the strawberries and creamy labneh. Egg (optional): Egg wash helps turn the biscuits’ tops golden brown.

For the Macerated Strawberries

Strawberries: Fresh strawberries are classic, but you could also use mixed berries. Granulated sugar: Draws out the moisture from the strawberries, making them juicy and softened (aka macerated). Sumac: Sumac is tangy, earthy, and citrusy. It’s a natural, if surprising, pairing with strawberries and fresh cheese.

To Serve

Labneh: A fresh cheese made from strained yogurt. It’s creamy, tangy, and even richer than Greek yogurt, though you can substitute it with Greek yogurt. Mint: Sweet and cooling, just what a summer dessert needs.

Ingredient Spotlight

Sumac is a citrusy, fruity, and slightly smoky spice with a beautiful crimson hue. It’s traditionally used in savory recipes paired with grilled meats, fish, or to season salads. Cooks swear by it when they want the bright acidity of lemon juice or vinegar but don’t want to add liquid. Sumac surprisingly pairs well with fruit, but then again, sumac is ground from a dried berry, so maybe it’s not so surprising after all! The tartness balances sweet fruits, just like a squeeze of lemon juice, but it’s also earthy and floral. In these strawberry shortcakes, it cuts through the richness of the biscuits and whipped labneh.

READ MORE: What Is Sumac? Uses And Recipes TRY IT: Try our all-natural sumac. BEST SUBSTITUTE: Lemon zest.

How to Make this Strawberry Shortcake Recipe

At first glance, the three components of this strawberry shortcakes recipe can look complicated. But each component is simple enough to have a freshly baked shortcake on your plate in less than an hour. Plus, you can leave the assembly to your guests!

Get ready: Preheat the oven to 450°F. Line a baking sheet with parchment paper. Macerate the strawberries: Removed the tops and slice 1 pound of washed and dried strawberries. Add to a large mixing bowl. Add 1 tablespoon citrus juice (lemon, lime, or orange), 1 tablespoon sumac, and 1 tablespoon sugar. Stir to coat the strawberries evenly. Let macerate at room temperature for at least 20 minutes while you make the shortcakes. Mix the dry ingredients: In a large mixing bowl, whisk together 2 cups white whole wheat flour, 1 tablespoon baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt. Mix the wet ingredients: In a medium mixing bowl, whisk together 3/4 cup milk, 1/3 cup olive oil, 1 teaspoon citrus zest, and 1/2 teaspoon vanilla extract. Make the dough: Pour the milk mixture into the flour mixture. Mix with a spatula until just combined. Bake: Use a cookie scoop or 2 spoons to drop the dough into 6 mounds spaced evenly on the baking sheet. Make an egg wash (optional). Beat an egg and 1 tablespoon of water in a small bowl. Use a pastry brush to brush the tops of the biscuits with a light coating of egg wash. Sprinkle the biscuits with granulated or turbinado sugar. Bake the shortcakes. Bake until lightly golden, 12 to 15 minutes. Let the biscuits cool slightly on the pan on a wire rack. Make the whipped labneh: While the biscuits are baking, make the whipped labneh. In a large bowl with a hand mixer, beat 2 cups labneh, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract on medium speed until light and creamy, about 2 minutes. Assemble and serve: Assemble the shortcakes warm or at room temperature. When the biscuits are cool enough to handle, halve them horizontally with a serrated knife. Next, add a generous scoop of strawberries along with their juices on the bottom half of the biscuit. Once the berries have been added, finish with a dollop of whipped labneh and a sprinkling of fresh mint. Sandwich it with the top half of the biscuit and serve.

Ways to Make This Strawberry Shortcake Recipe Your Own

These biscuits and strawberries work with so many flavors, that there are infinite possibilities for making your own version. You can even scrap the strawberries altogether for other summer fruits like mixed berries, cherries, peaches, or apricots.

Use yogurt: If you can’t find labneh easily and don’t have time to make it yourself, use Greek yogurt or skyr. Mix up the spices: You can leave out the sumac for plain macerated strawberries, or substitute another spice. Many spices pair well with strawberries, such as 1/2 teaspoon ground cardamom, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, or 1/4 teaspoon freshly ground black pepper. Make almond strawberry shortcakes: Substitute the almond extract for the vanilla extract, using half the amount called for. Garnish the shortcakes with toasted flaked almonds. Make tahini whipped labneh: Add 2 to 3 tablespoons of tahini to the labneh while whipping. To make this refined sugar-free: Substitute honey or maple syrup for the sugar.

What to Serve with Strawberry Shortcake

Since strawberries are some of the first summer fruits, they’re especially welcome at the season’s first cookout. Start your barbecue with a beautiful Antipasto Platter to snack on while you grill Chicken Kabobs marinated in floral saffron and yogurt. Serve summer vegetables as an appetizer or on the side, like these Zucchini Feta Skewers. Cool down with a glass of Iced Hibiscus Tea or Limoncello Spritz for the adults. Browse all Mediterranean recipes.