Strawberry Chia Seed Shortcake

Name: Strawberry Chia Seed Shortcake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups fresh strawberries, sliced; 1/4 cup chia seeds; 1/4 cup honey or maple syrup; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/2 cup milk; 1 egg; Whipped cream or coconut cream, optional

Highlighted under: Simple Sweet Recipes

I love making this Strawberry Chia Seed Shortcake for special occasions. The combination of juicy strawberries and the unique texture of chia seeds creates a delightful dessert that's both satisfying and nutritious. I enjoy how easy it is to whip up this cake, especially when fresh strawberries are in season. The chia seeds not only add a fun crunch but also give it a boost of fiber and omega-3s. Whether for a celebration or just as a treat for myself, this dessert never fails to impress!

Created by

Emily

Last updated on 2026-02-05T17:41:27.510Z

When I first tried making a shortcake with chia seeds, I was pleasantly surprised by how well they absorbed the strawberry juice and transformed the texture. This recipe allowed me to experiment with a classic dessert while incorporating healthy ingredients. I've learned that letting the chia seeds soak for at least half an hour not only thickens the filling but also enhances the flavor, making each bite a burst of freshness.

Another tip I've discovered is to use fresh, ripe strawberries for this treat. They add natural sweetness and a vibrant color, elevating the overall presentation. By layering the chia filling with the light, fluffy shortcake, I can create a visually appealing dessert that tastes as good as it looks. Trust me, this cake is always a crowd-pleaser!

Why You'll Love This Recipe
Light yet satisfying cake that melts in your mouth
Nutritious chia seeds add a delightful texture
Perfectly pairs with fresh, juicy strawberries

Understanding Chia Seeds

Chia seeds play a pivotal role in the Strawberry Chia Seed Shortcake, not only enhancing the texture but also providing significant nutritional benefits. When mixed with liquid, chia seeds absorb moisture and expand, creating a gel-like consistency. This characteristic is essential for achieving the thick filling that binds the strawberries together, making each bite satisfying. It's important to let the mixture sit for at least 30 minutes; otherwise, the chia seeds won't properly thicken, leaving you with a runny filling.

If you need a vegan-friendly version, you can replace honey with agave nectar or maple syrup. Both options will meld beautifully with the strawberries, ensuring that the filling remains sweet and delicious. Additionally, you could experiment by adding a splash of lemon or lime juice to the filling for a tangy twist that balances the sweetness of the strawberries.

Perfecting the Shortcake Texture

Achieving the ideal shortcake texture is crucial for a successful dessert. The key here is to handle the dough as little as possible to keep it tender. When cutting in the butter, aim for a mixture that resembles coarse crumbs; this will result in a flaky shortcake once baked. If you overwork the dough, it may become tough due to gluten development. Aim for a light touch and combine the ingredients just until you see dry particles disappear.

Another tip is to use cold ingredients, especially the butter and milk. Cold butter creates steam when baked, which contributes to fluffiness and a light texture. If you're short on time, you can grate the butter into the flour mixture or even freeze it briefly before cutting it in, ensuring it stays chilled through the mixing process.

Serving and Storage Suggestions

For the best experience, serve your Strawberry Chia Seed Shortcake immediately after assembling. The contrast of the warm shortcake with the chilled chia filling is delightful. You can top each serving with whipped cream or coconut cream for added richness, or even a scoop of vanilla ice cream for an indulgent touch. Garnishing with extra strawberry slices can elevate the presentation and enhance the fruitiness of the dessert.

If you have leftovers, store the shortcake and filling separately in airtight containers in the refrigerator. The shortcake can last up to three days, while the chia filling will keep for about a week. To enjoy the shortcake again, you can quickly reheat it in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. Avoid microwaving, as this can make the cake soggy.

Ingredients

For the Chia Seed Filling

2 cups fresh strawberries, sliced
1/4 cup chia seeds
1/4 cup honey or maple syrup
1 teaspoon vanilla extract

For the Shortcake

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup milk
1 egg

For Serving

Whipped cream or coconut cream, optional

Instructions

Prepare the Chia Seed Filling

In a bowl, combine sliced strawberries, chia seeds, honey or maple syrup, and vanilla extract. Mix well and let sit for at least 30 minutes until it thickens.

Make the Shortcake

Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and beaten egg until just combined.

Bake the Shortcake

Turn the dough onto a floured surface and knead gently. Roll or pat it to about 1 inch thick and cut into rounds. Place on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.

Assemble the Shortcake

Once cooled, slice the shortcake in half, spoon some of the chia filling into the middle, and top with more strawberries. Serve with whipped cream if desired.

Pro Tips

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Additionally, you can use mixed berries instead of strawberries for a fun twist!

Scaling the Recipe

If you're planning to serve a crowd, this recipe scales up beautifully! Simply double or triple the ingredients, ensuring that you have ample baking sheets and space in your oven. When increasing quantities, be mindful of the baking time; larger batches may require a few extra minutes in the oven. Check for doneness by inserting a toothpick into the center; it should come out clean and the edges should be golden brown.

For smaller gatherings, you can easily halve the recipe. Once baked, you can freeze any extra shortcakes. Just wrap them tightly in plastic wrap or aluminum foil, and they will keep in the freezer for up to two months. When ready to enjoy, allow them to thaw in the fridge overnight before reheating.

Variations to Try

While the classic strawberry version is delightful, consider incorporating other fruits to suit your taste or seasonal availability. Peaches, blueberries, or raspberries can provide a beautiful color contrast and complement the flavor profile well. Just keep the same proportions for the chia filling to maintain the recipe's balance.

For a twist on the shortcake itself, you might substitute half of the all-purpose flour with almond or coconut flour for a gluten-free alternative. This will give the cake a slightly different texture while adding an intriguing flavor. Be cautious with the liquid; you may need to adjust the milk slightly to maintain the right consistency.

Troubleshooting Common Issues

If your chia filling isn’t thickening as expected, it may be due to insufficient sitting time or too few chia seeds. Make sure to allow at least 30 minutes for the seeds to absorb moisture. If it's still runny, consider adding a sprinkle of additional chia seeds and letting it sit a bit longer until it thickens up.

For shortcakes that don’t rise well, the main culprits often are expired baking powder or overmixing the dough. Always check the freshness of your leavening agents, and handle the dough gently to avoid developing the gluten overly. Keeping an eye on the baking time and the color of the shortcake will also help you achieve that perfect rise and golden crust.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but thaw them and drain excess liquid before using.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I make the filling ahead of time?

Absolutely! You can prepare the chia seed filling a day in advance.

→ What can I substitute for honey?

You can use maple syrup, agave nectar, or any sweetener of your choice.