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Strawberry Shortcakes

Prep Time:80
Cook Time:10
  • 118 Calories
  • 2g Protein

It doesn't get any better than shortcake topped with fresh strawberries and light, fluffy whipped cream on a summer day. This traditional Strawberry Shortcakes recipe uses Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix, which is protein-packed and crafted from 100% whole grains, to transform the shortcake to a hearty, filling treat.


  • 2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1/4 teaspoon baking soda
  • 2/3 cup stevia, coconut sugar or sweetener of choice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup cold butter
  • 6 tablespoons heavy cream
  • 1 cup strawberries(cut in half)
  • 1 cup whipped cream or cool whip


  1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper
  2. In a bowl or a stand mixer fitted with paddle attachments, combine the Kodiak Cakes, baking soda, salt and cold butter. Beat on low speed until the mixture is crumbly and resembles coarse cornmeal. Add sugar, cream and vanilla and continue to mix until it clumps together and dough forms. Wrap dough in plastic and refrigerate for 30 minutes
  3. Roll out dough on a lightly floured surface to 1/4" thickness. Cut dough into 2" pieces using desired cookie cutters. Transfer pieces to baking sheet about 2" apart. Bake for about 10-12 minutes until lightly golden brown, rotating the baking sheet halfway through cook time
  4. Allow to cool on wire rack for a few minutes before removing from baking sheet then let cool completely
  5. Add a dollop of whipped cream and sliced strawberries and enjoy!

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