Healthy Sheet Pan Strawberry Shortcake

🍓 The Best Healthy Sheet Pan Baked Strawberry Shortcake (Gluten-Free, Dairy-Free Option!)

This healthy sheet pan strawberry shortcake is light, satisfying, and made with better-for-you ingredients. Yet still gives you all the joy of the classic dessert.

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Prep Time 10

Cook Time 20

Total Time 30

Course Desserts

Cuisine American

Servings

Calories 224 kcal

Equipment

Ingredients

Wet Ingredients:

1 cup Greek yogurt (plain, unsweetened)
½ cup sugar, coconut (can swap with monk fruit sweetener or raw sugar)
¼ cup coconut oil
2 teaspoons vanilla extract
½ teaspoons almond extract
2 eggs

Dry Ingredients:

2 ¼ cups almond flour
¼ cup coconut flour
2 teasspoons baking powder
½ teaspoon sea salt, fine

Toppings:

3 cups strawberries (cleaned and quartered)
1 9-ounce container whipped topping (dairy-free or regular)

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Instructions

Preheat And Prep Your Pan
Preheat your oven to 350°F and line a 9x13-inch rimmed baking sheet or casserole dish with parchment paper or lightly grease it with coconut oil.
Make The Cake Batter
In a large mixing bowl, whisk together the Greek yogurt, coconut sugar, coconut oil, vanilla extract, almond extract, and eggs until smooth and fully combined.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt until no clumps remain. Pour the wet ingredients into the dry ingredients and mix until a thick, smooth batter forms.
Bake
Spread the batter evenly into your prepared pan using a spatula.
Bake for 18–20 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely in the pan. (This is important so your whipped topping doesn’t melt!)
Prep The Strawberries
While the cake is cooling, wash and quarter your strawberries. Add them to a bowl with the remaining 2 teaspoons of coconut sugar and toss well to coat. Let them sit at room temperature while the cake cools. This helps them become juicy and slightly syrupy.
Assemble
Once the cake is completely cool, spread a generous layer of whipped topping over the surface. Spoon the strawberries on top of the whipped cream and gently spread them out.
Serve
Slice, serve, and enjoy! This cake is light, fresh, and perfect served cold or at room temperature.

Video

Laura's Recipe Tips

Rotation | Gut-Hormone-Mood | Flavor Infusion | Mindful Meal Mapping

🌿 The Harmony Method™ Pillars Supported 🌿

Rotation | Gut-Hormone-Mood | Flavor Infusion | Mindful Meal Mapping

Nutrition

Serving: 1 ServingCalories: 224kcalCarbohydrates: 15gProtein: 8gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 28mgSodium: 150mgPotassium: 90mgFiber: 4gSugar: 8gVitamin A: 45IUVitamin C: 21mgCalcium: 83mgIron: 1mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword 4th of July dessert, baked strawberry shortcake, gluten free strawberry shortcake, sheet pan strawberry shortcake

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