Yum Alert: Strawberry & Nutella Shortcake Stack

Written by Ashley

A sweet treat that won’t expand your waistline (much).


A very risky move, involving fruity, juicy strawberries and absorbent shortcake biscuits — but these girls really knew how to work it in order to keep the biscuits from falling apart. Read: EAT FAST.

Strawberry & Nutella Shortcake Stack

Recipe Source: From The Little Yellow Kitchen (adapted from: Diethood)


Shortcake Biscuits:

  • 1/2 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp sugar
  • 2 tsp baking powder
  • 1 tsp orange zest
  • 4 oz. cream cheese, cut in cubes
  • 1 Tbsp butter
  • 1/3 cup vanilla almond milk, unsweetened, and extra for brushing the tops
  • Sugar, for sprinkling on the tops


  • 1 1/2 lbs. of fresh strawberries, sliced
  • 2 Tbsp sugar

Whipped Cream:

  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 3-4 Tbsp powdered sugar, or to taste


Shortcake Biscuits:

Preheat oven to 425 F. Mix flour, sugar, baking powder, and orange zest in a large bowl. Add in the cubes of cream cheese and almond milk and combine together with a fork until it starts to come together, and then use your hands to continue mixing until it forms a ball of dough.

On a floured surface, pat the dough into a rectangle shape; score into eighths and divide. With your hands, shape each chunk of dough into a round disk, about 1 inch thick. Place onto a Silpat or greased baking sheet. Brush the tops with almond milk (milk or cream works too!) and sprinkle with sugar. Bake at 425 F for 12-15 minutes, or until the tops are a light golden brown. Let cool.


Mix sugar and sliced strawberries together in a bowl, cover with plastic wrap and set in the fridge until ready to serve.

Fresh Whipped Cream:

Place metal stand-mixer bowl in the freezer for 20 minutes. Retrieve the bowl, attach the whisk, pour in the heavy whipping cream and vanilla. Beat on high for about 2 minutes, and when the mixture becomes fluffy add the powdered sugar. Continue to beat until stiff peaks form.


Slice the cooled shortcake biscuits. Slather Nutella on both of the inside halves of each biscuit. Pile with strawberries and add a dollop of whipped cream. Place the tops back on each biscuit and another scoop of strawberries and top with dollop of whipped cream. Eat quickly, you don’t want them to get soggy, do you?

About the author


a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.

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