Yay for strawberry season! Although the Hood strawberries here in Oregon aren't quite ready yet, there are other varieties at the farmer's markets that are almost as delicious, and perfect for strawberry short cake. My recipe below is really just a whole grain version of this recipe, with stuff on top! I think you could really sub in any kind of neutral whole grain flour here, just keep the total volume at 2 C of flour, and leave 1 C of regular all purpose flour to keep the gluten content right.
Stir or sift together:
1/4 C oat bran or wheat bran
1/4 C almond flour
1/2 C whole wheat pastry flour
1 C all purpose flour
3 tea sugar
2 tea baking powder
1/2 tea salt
Now cut 10 TB cold butter (1 stick + 2 TB) into small pieces, then work into the dough with your hands until it is consistently crumbly throughout.
Pour in 2/3 C + 1 TB cold buttermilk, stir to combine.
Bake for 20 minutes in a 375 F oven
Slice biscuits/shortcakes in half like a hamburger bun, then spread jam (strawberry balsamic or rhubarb compote). Put biscuit back together and top with halved/quartered strawberries and whipped cream.