(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
Whole wheat pastry flour
Baking powder
Baking soda
Salt
Greek yogurt
Eggs
Honey or maple syrup
Unsweetened applesauce
Vanilla extract
Almond milk
For the strawberry topping:
Fresh strawberries
Honey or maple syrup
Lemon juice
For the whipped topping:
Heavy whipping cream or coconut cream
Vanilla extract
Powdered sugar
Directions
Preheat your oven to 350°F (175°C). Grease or line a sheet pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, whisk the Greek yogurt, eggs, honey, applesauce, vanilla extract, and almond milk until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spread the batter evenly into the prepared sheet pan.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
While the cake cools, combine the sliced strawberries, honey, and lemon juice in a bowl. Let sit for 15 minutes to release juices.
In a chilled bowl, whip the cream with vanilla extract and powdered sugar until soft peaks form.
Spread the whipped topping evenly over the cooled cake.
Spoon the strawberries and their juices over the whipped topping.
Slice and serve immediately or chill before serving.
Servings and timing
Servings: 12
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Variations
Use mixed berries instead of only strawberries.
Add lemon zest to the cake batter for extra brightness.
Replace Greek yogurt with dairy-free yogurt if needed.
Top with toasted sliced almonds for crunch.
Use coconut whipped cream for a dairy-free option.
Add a thin layer of strawberry jam beneath the whipped topping.
Storage/Reheating
Store the strawberry shortcake covered in the refrigerator for up to 3 days.
For best texture, add the whipped topping and strawberries shortly before serving.
This dessert is best enjoyed chilled and does not require reheating.
Avoid freezing once assembled, as the topping and strawberries may become watery.
FAQs
Can I make this dessert ahead of time?
Yes, you can bake the cake a day ahead and assemble before serving.
What makes this strawberry shortcake healthier?
It uses wholesome ingredients like whole wheat flour, Greek yogurt, and natural sweeteners.
Can I use frozen strawberries?
Fresh strawberries are best, but thawed frozen strawberries can work in a pinch.
How do I keep the whipped cream stable?
Chill the bowl and beaters before whipping for better stability.
Can I make this dairy-free?
Yes, use dairy-free yogurt and coconut whipped cream.
What size sheet pan should I use?
A standard quarter sheet pan or 9×13-inch pan works well for this recipe.
Can I reduce the sweetness?
Yes, adjust the honey or maple syrup to your taste preferences.
Why is my cake dense?
Overmixing the batter can make the cake dense. Stir just until combined.
Can I use all-purpose flour?
Yes, all-purpose flour works if you do not have whole wheat pastry flour.
How should I serve strawberry shortcake?
Serve chilled with extra fresh strawberries or a drizzle of strawberry sauce if desired.
Conclusion
This healthy sheet pan strawberry shortcake is the perfect combination of light cake, juicy berries, and creamy topping. Easy to prepare and ideal for sharing, it’s a fresh and wholesome dessert that brings classic strawberry shortcake flavor to any occasion. Whether for a picnic, party, or family dinner, this recipe is sure to impress with every bite.
This Healthy Sheet Pan Strawberry Shortcake is a lighter twist on the classic dessert made with fluffy vanilla cake, juicy fresh strawberries, and creamy whipped topping. Sweetened naturally and baked in a single pan, this easy strawberry shortcake recipe is perfect for spring parties, summer gatherings, picnics, and family desserts. Fresh, wholesome, and easy to serve, it’s the ultimate crowd-pleasing treat with all the classic flavor you love.
Author:Catherine
Prep Time:20 minutes
Cook Time:22 minutes
Total Time:42 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
For the Cake
2 cups whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup Greek yogurt
2 large eggs
½ cup honey or maple syrup
½ cup unsweetened applesauce
1 teaspoon vanilla extract
½ cup almond milk
For the Strawberry Topping
4 cups fresh strawberries, sliced
2 tablespoons honey or maple syrup
1 tablespoon lemon juice
For the Whipped Topping
1 cup heavy whipping cream or coconut cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar
Instructions
Preheat the oven to 350°F (175°C). Grease or line a sheet pan or 9×13-inch pan with parchment paper.
In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt.
In another bowl, whisk the Greek yogurt, eggs, honey, applesauce, vanilla extract, and almond milk until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spread the batter evenly into the prepared pan.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
In a medium bowl, combine the sliced strawberries, honey, and lemon juice. Let sit for 15 minutes to release juices.
In a chilled mixing bowl, whip the cream with vanilla extract and powdered sugar until soft peaks form.
Spread the whipped topping evenly over the cooled cake.
Spoon the strawberries and their juices over the whipped topping.
Slice and serve immediately or chill before serving.
Notes
Do not overmix the batter to keep the cake soft and fluffy.Chill the whipped cream bowl beforehand for better volume and stability.Fresh strawberries provide the best flavor and texture.Add lemon zest to the cake batter for extra brightness.Assemble shortly before serving for the freshest presentation.
