At Restaura, we’re passionate about redefining senior living dining for a new generation that values both variety and quality. We take pride in using responsibly sourced ingredients that not only taste great but also nourish and bring communities together. This summer, are you ready to dive into something delicious? Let’s create something fresh and exciting, our Scratch-Made Strawberry Shortcake!
Scratch-Made Strawberry Shortcake Recipe:
A wholesome, elevated take on a classic summer dessert—made from real ingredients, low in added sugar, and full of flavor, texture, and hospitality.
Servings: 10
Dietary: Vegetarian | Reduced Sugar | Seasonally Inspired
Ingredients For the Macerated Strawberries
– 2 lbs fresh strawberries, hulled and sliced
– 2–3 tbsp maple syrup or date syrup (adjust to taste)
– 1 tsp vanilla extract
– Zest of ½ lemon (optional, for brightness)
Ingredients For the Whole Grain Shortcakes
– 2 cups whole wheat pastry flour (or 1 ½ cups all-purpose + ½ cup oat flour)
– 1 tbsp aluminum-free baking powder
– ½ tsp baking soda
– ¼ tsp fine sea salt
– 2 tbsp organic cane sugar or coconut sugar
– ½ cup cold unsalted butter (or plant-based butter), cut into cubes
– ¾ cup cultured buttermilk or plant-based yogurt + splash of oat milk
– 1 tsp lemon zest (optional)
– Extra buttermilk or oat milk for brushing tops
Ingredients For the Whipped Cream
– 1 cup heavy cream or chilled coconut cream
– 1 tbsp maple syrup or powdered monk fruit
– ½ tsp vanilla extract
Instructions
1) Macerate the Strawberries
– Toss sliced berries with syrup, vanilla, and lemon zest.
– Let sit at room temp for 30–60 minutes to draw out natural juices.
2) Make the Shortcakes
– Preheat oven to 425°F.
– In a large bowl, whisk flours, baking powder, soda, salt, and sugar.
– Cut in cold butter using fingers or pastry blender until crumbly.
– Add buttermilk and lemon zest. Stir just until dough comes together.
– Turn out onto floured surface and gently pat into a 1” thick slab.
– Cut into 10 rounds using biscuit cutter or glass.
– Place on parchment-lined sheet, brush with buttermilk, and bake 12–15 mins or until golden. Cool slightly.
3) Whip the Cream
– Whip cream with syrup and vanilla until soft peaks form. Chill until ready to serve.
4) Assemble
– Slice shortcakes in half. Spoon berries and juice over the bottom half, dollop with cream, and place top biscuit slightly askew.
– Garnish with mint, edible flowers, or a small strawberry for visual appeal.