Oatmeal Shortcake with Warm Berries and Honey Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 biscuit + berries + whipped cream each)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 cups (195 g) all-purpose flour
• 1 cup (90 g) old-fashioned rolled oats
• 3 tablespoons (38 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 8 tablespoons (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar (optional, for tops)
• 4 cups (560 g) mixed berries (fresh or frozen)
• 3 tablespoons (63 g) honey, divided
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon cornstarch + 1 tablespoon water
• 1 cup (240 ml) cold heavy whipping cream
• 1/2 teaspoon vanilla extract (for whipped cream)
• Pinch of salt (for whipped cream)

Do This

• 1) Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 2) Mix flour, oats, sugar, baking powder, baking soda, and salt.
• 3) Cut in cold butter until crumbly. Stir in buttermilk, egg, and vanilla just until a shaggy dough forms.
• 4) Pat to a 1-inch thick round; cut 6 biscuits. Bake 14–16 minutes until deeply golden.
• 5) Simmer berries with 2 tablespoons honey and lemon 6–8 minutes; thicken with cornstarch slurry 1 minute.
• 6) Whip cream with 1 tablespoon honey, vanilla, and a pinch of salt to soft-medium peaks.
• 7) Split warm biscuits, spoon on warm berries, top with honey whipped cream, and serve.

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Why You’ll Love This Recipe

• Hearty but tender: Oat-studded biscuits bake up crisp-edged and fluffy in the middle.
• Fast “from scratch” comfort: Everything comes together in about 40 minutes.
• Warm berries, bright flavor: A quick stovetop simmer turns any mix of berries into a saucy topping.
• Not-too-sweet finish: Honey-sweetened whipped cream adds richness without being heavy.

Grocery List

• Produce: 1 lemon
• Dairy: unsalted butter, buttermilk, 1 large egg, heavy whipping cream
• Pantry: all-purpose flour, old-fashioned rolled oats, granulated sugar, baking powder, baking soda, fine salt, vanilla extract, honey, cornstarch, turbinado sugar (optional), mixed berries (fresh or frozen)

Full Ingredients

Oatmeal Shortcake Biscuits

• 1 1/2 cups (195 g) all-purpose flour, plus more for shaping
• 1 cup (90 g) old-fashioned rolled oats
• 3 tablespoons (38 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 8 tablespoons (113 g) unsalted butter, very cold and cut into 1/2-inch cubes
• 3/4 cup (180 ml) buttermilk, cold
• 1 large egg, cold
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar (optional, for sprinkling)

Warm Honeyed Berries

• 4 cups (560 g) mixed berries (fresh or frozen), such as strawberries (sliced), blueberries, raspberries, and/or blackberries
• 2 tablespoons (42 g) honey
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/8 teaspoon fine salt

Honey-Sweetened Whipped Cream

• 1 cup (240 ml) heavy whipping cream, very cold
• 1 tablespoon (21 g) honey
• 1/2 teaspoon vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Arrange a rack in the center of the oven and preheat to 425°F (218°C). Line a rimmed baking sheet with parchment paper (or leave unlined if you prefer a slightly crisper bottom).

Tip: Keep your butter and buttermilk in the fridge until the moment you need them. Cold ingredients help create flaky layers.

Step 2: Mix the dry ingredients for the biscuits

In a large mixing bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Step 3: Cut in the cold butter

Add the cold cubed butter to the bowl. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it looks like a mix of coarse crumbs and pea-sized pieces.

You’re looking for visible bits of butter throughout; that’s what gives you tender, flaky biscuits.

Step 4: Add the wet ingredients and form the dough

In a small bowl, whisk together the buttermilk, egg, and vanilla. Pour into the dry mixture and stir with a fork just until a shaggy dough forms and there are no large dry patches.

Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch (2.5 cm) thick round. Fold the dough in half, pat it back to 1 inch thick, and repeat the fold once more (this helps create layers without overworking).

Step 5: Cut and bake the oat biscuits

Using a 3-inch round cutter (or a sharp knife to cut squares), cut out 6 biscuits. Press straight down without twisting for the best rise. Place biscuits on the prepared sheet pan with about 1 1/2 inches between them.

Sprinkle the tops with turbinado sugar (optional). Bake at 425°F (218°C) for 14–16 minutes, until the tops are deeply golden and the sides look set.

Cool on the pan for 5 minutes while you make the berries and whipped cream.

Step 6: Cook the warm berries until saucy

While the biscuits bake (or during the 5-minute cool), add the berries, 2 tablespoons honey, lemon juice, and 1/8 teaspoon salt to a medium saucepan.

Set over medium heat and cook, stirring occasionally, until the berries release their juices and the mixture is bubbling, about 6–8 minutes.

In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon water. Pour the slurry into the bubbling berries and cook for 1 minute, stirring constantly, until glossy and slightly thickened. Remove from heat and keep warm.

Step 7: Whip the honey cream and assemble

In a chilled bowl, combine the cold heavy cream, 1 tablespoon honey, 1/2 teaspoon vanilla, and a pinch of salt. Whip with a whisk or hand mixer until soft to medium peaks (about 2–4 minutes with a hand mixer). It should hold its shape but still look creamy and spoonable.

To serve, split each biscuit in half. Spoon a generous amount of warm berries over the bottom half, add a big dollop of honey whipped cream, and cap with the top half (or serve open-faced). Serve immediately while the biscuits are still a little warm.

Pro Tips

• Measure flour without packing: Spoon flour into the measuring cup and level it off for tender biscuits.
• Keep everything cold: Cold butter and cold buttermilk = flaky biscuits with better lift.
• Don’t overmix: Stir just until the dough comes together; overworking makes biscuits tough.
• Adjust berry thickness: If your berries are very juicy (common with frozen), let them simmer 1–2 minutes longer after thickening.
• Sweetness control: Taste the berries at the end; add up to 1 more tablespoon (21 g) honey if needed.

Variations

• Maple-oat shortcake: Swap the honey in the whipped cream for 1 tablespoon (15 ml) pure maple syrup. Add 1/2 teaspoon cinnamon to the biscuit dry mix.
• Peach-berry topping: Replace 2 cups (280 g) of berries with 2 cups (300 g) diced peaches. Cook until peaches are tender before adding the cornstarch slurry.
• Lemon-cream finish: Add 1 teaspoon finely grated lemon zest to the whipped cream for a brighter, citrusy topping.

Storage & Make-Ahead

Biscuits: Store cooled biscuits airtight at room temperature for up to 2 days, or refrigerate up to 4 days. Rewarm in a 350°F (177°C) oven for 6–8 minutes (or split and toast lightly). You can also freeze baked biscuits for up to 2 months; thaw at room temperature and rewarm before serving.

Berries: Refrigerate the berry topping in a sealed container for up to 4 days. Rewarm gently in a saucepan over low heat (or microwave in 20-second bursts), adding a splash of water if it thickens too much.

Whipped cream: Best freshly whipped. If you need to make it ahead, refrigerate up to 24 hours and re-whisk briefly to loosen. For the most stable make-ahead option, whip to slightly firmer medium peaks.

Serving plan: For the best texture, assemble just before eating so the biscuits stay crisp at the edges.

Nutrition (per serving)

Approximate, per serving (1 biscuit with 2/3 cup berry topping and whipped cream): 520 calories, 25 g fat, 68 g carbohydrates, 7 g protein, 6 g fiber, 30 g sugar, 540 mg sodium.