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Apricot-Strawberry Buckwheat Shortcakes

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Servings: 10
  • Course: Dessert

These whole-grain shortcakes pair perfectly with any fruit filling. We prefer light buckwheat flour here over the darker variety—its milder flavor lets the fruit shine.

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  • 1 cup white whole-wheat flour
  • 1 cup light buckwheat flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into cubes
  • 1 cup buttermilk
  • 1/4 cup heavy cream
  • Reynolds KITCHENS™ Parchment Paper

Fruit & Cream

  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar, divided, plus more as needed
  • 1 1/4 pounds fresh apricots and/or strawberries, sliced (about 4 cups)
  • 1 cup heavy cream


Step 1

To prepare shortcakes: Preheat oven to 350°F. Line a large baking sheet with Reynolds KITCHENS™ Parchment Paper.

Step 2

Combine whole-wheat flour, buckwheat flour, 3 tablespoons sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or two knives until it is the size of peas. Make a well in the mixture and pour in buttermilk and 1/4 cup cream (don’t wash the measuring cup yet). Stir gently to combine.

Step 3

Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold the dough over itself and pat into a rectangle about 1 inch thick. Repeat one more time. Cut the dough into 10 equal-size shortcakes. Transfer to the prepared baking sheet. Brush with the dregs of cream left in the measuring cup.

Step 4

Bake the shortcakes until golden and cooked through, 20 to 25 minutes. Transfer to a wire rack to cool.

Step 5

To prepare fruit: About 30 minutes before serving, if using vanilla bean, use the tip of a paring knife to scrape the seeds into a large bowl. Add 2 tablespoons sugar and rub the seeds into it with your fingers. Add apricots and/or strawberries (and vanilla extract, if using instead of a bean); gently stir to combine. Let stand at room temperature for 30 minutes. Taste the fruit and add 1 to 2 tablespoons sugar, if desired.

Step 6

To serve: Beat cream and the remaining 1 tablespoon sugar in a medium bowl with an electric mixer until soft peaks form. Slice each shortcake in half horizontally, top with 1/4 cup fruit and some of the cream.

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