Strawberry Chia Seed Shortcake

Name: Strawberry Chia Seed Shortcake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1/2 cup chia seeds; 2 cups almond milk; 2 tablespoons honey; 1 teaspoon vanilla extract; 3 cups fresh strawberries, sliced; 2 tablespoons sugar

Highlighted under: Easy Baking Recipes

I absolutely love making Strawberry Chia Seed Shortcake, especially during the warm months when fresh strawberries are in abundance. The flavors blend beautifully, and the chia seeds add a delightful crunch that complements the soft cake. It’s a simple yet satisfying dessert that I can whip up in no time. Each bite feels like summer, with juicy strawberries and a hint of sweetness that is just divine. I promise this dish will become a favorite at every gathering!

Created by

Emily

Last updated on 2026-02-05T18:05:27.807Z

Making this Strawberry Chia Seed Shortcake was an adventure in ingredient mixing. I decided to combine chia seeds with traditional shortcake, and the end result was surprisingly delightful. The chia seeds not only add health benefits but also give a unique texture that contrasts nicely with the softness of the cake. I found that allowing the chia seeds to soak a bit in the milk helped create a creamy filling that elevates the entire dessert.

One of my favorite tips is to use ripe strawberries for this recipe. Their natural sweetness shines through, especially when you toss them with a bit of sugar. This dish is perfect for warm evenings, and it always impresses guests when I serve it at our summer picnics. Trust me, you’ll want to keep this recipe on hand!

Why You'll Love This Shortcake
The freshness of ripe strawberries mingled with the crunch of chia seeds.
A light yet satisfying dessert that won’t weigh you down.
Perfect for a summer gathering or as a sweet treat any day!

The Importance of Fresh Strawberries

Using fresh strawberries is essential for this shortcake, as their natural sweetness and juiciness provide the best flavor and texture. Opt for berries that are fully ripe, firm, and brightly colored. Avoid any that are dull or have signs of bruising. If strawberries are out of season, consider using frozen berries instead, though they won't possess the same crispness. Just make sure to thaw them completely and drain any excess moisture before using.

To enhance the syrupy quality of the strawberries, allow them to rest in sugar for about 10 minutes. This process draws out the juices, creating a delicious natural syrup that seeps into the cake and enriches every bite. If you prefer, you can also add a splash of lemon juice to the strawberries to brighten their flavor.

Chia Seeds: A Nutritional Powerhouse

Chia seeds play a crucial role in this dessert by adding texture and nutrients. They swell and absorb liquid during the rest period in the refrigerator, transforming into a thick, pudding-like consistency that is delightful to spread. This not only makes for a great filling but also contributes fiber and omega-3 fatty acids, providing a healthier twist to a traditional shortcake.

If you need a substitution for chia seeds, consider flaxseeds, though they will require a different approach. Grind whole flaxseeds and mix them with water in a 1:3 ratio for a similar gel-like result. However, keep in mind that flaxseeds have a distinct taste that may influence the overall flavor profile of your dessert.

Make-Ahead Tips and Storage

This Strawberry Chia Seed Shortcake can be prepared in advance, making it a convenient option for gatherings. The chia seed filling can be made a day ahead and stored in the refrigerator, and the cake itself can be baked a few hours in advance. Just make sure to let the cake cool completely before storing it in an airtight container to maintain its moisture and prevent drying out.

If you have leftover shortcake, it’s best enjoyed within two days. After that, the texture may deteriorate, although it can be refrigerated for up to five days if necessary. To revive any leftovers, consider lightly toasting the slices in an oven for a few minutes to bring back some of the original cake's charm.

Ingredients

Gather all your ingredients before you start for a smoother cooking process.

For the Cake

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

For the Chia Seed Filling

1/2 cup chia seeds
2 cups almond milk
2 tablespoons honey
1 teaspoon vanilla extract

For the Topping

3 cups fresh strawberries, sliced
2 tablespoons sugar

Make sure to wash the strawberries thoroughly before slicing.

Instructions

Prepare your baking tools and preheat the oven before starting the steps.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a cake pan.

Prepare Chia Seed Filling

In a bowl, combine the chia seeds, almond milk, honey, and vanilla extract. Stir well, cover, and let it sit in the refrigerator for at least 30 minutes until it thickens.

Make the Cake Batter

In a large bowl, mix flour, baking powder, and salt. In another bowl, cream the butter and sugar, then add eggs and vanilla. Gradually mix in the dry ingredients followed by milk until combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick comes out clean.

Prepare the Strawberries

While the cake is baking, mix the sliced strawberries with sugar in a bowl and set aside for about 10 minutes.

Assemble the Shortcake

Once the cake has cooled, slice it in half horizontally. Spread the chia seed filling on the bottom half, layer with strawberries, and then place the top half of the cake over it.

Serve

Slice the shortcake and serve with additional strawberries on the side if desired.

Serve immediately or refrigerate for a short time before serving for a refreshing treat!

Pro Tips

For extra flavor, consider adding a splash of lemon juice to the strawberry mixture.

Perfecting the Cake Texture

Achieving a fluffy cake texture is key for a delightful shortcake. When creaming the butter and sugar, ensure you whip them until they become light and airy—this can take about 3-5 minutes with an electric mixer. Adding eggs one at a time also contributes to the batter's rise and overall structure. Be cautious not to overmix once you add the flour; combined just until no flour streaks remain helps prevent a dense cake.

For a slightly denser cake that holds up better under the weight of the filling and strawberries, consider adding a tablespoon of cornstarch to the flour mix. This adjustment can yield a more stabler cake layer.

Serving Suggestions

For an elevated presentation, consider serving the shortcake with a dollop of whipped cream or vanilla ice cream alongside. The creaminess perfectly offsets the tartness of the strawberries and the crunch of the chia seed filling. You could also sprinkle some fresh mint leaves on top for a refreshing twist that visually enhances the dessert.

For a different flavor profile, feel free to experiment with other fruits, like blueberries or peaches, or even try incorporating a layer of chocolate ganache between the cake and filling for a richer dessert experience. Mixing and matching these elements can make each serving unique!

Questions About Recipes

→ Can I use other fruits instead of strawberries?

Absolutely! This recipe works well with blueberries, raspberries, or peaches.

→ How do I store the shortcake?

Store the shortcake in an airtight container in the refrigerator for up to 2 days.

→ Can I make the chia seed filling in advance?

Yes, the chia seed filling can be prepared a day ahead and stored in the refrigerator.

→ Is there a gluten-free option for the cake?

You can use a 1:1 gluten-free flour blend instead of regular flour for a gluten-free version.