If the warmer weather has you craving a light, fluffy, and creamy strawberry short cake, then it’s time to run to your kitchen and grab your sheet pan, because this is The Best Healthy Sheet Pan Strawberry Shortcake. It’s made from a light and airy gluten-free cake that is then topped with your favorite whipped topping and delicious, sugar-coated strawberries. This cake yields 12 slices, making it perfect for serving at your next Fourth of July party!
Friends, can you believe that it’s already the end of June? I can’t. The end of June means that 2025 is officially halfway over, which feels a little surreal to say. As I’m writing this, it’s currently the summer solstice, which means that spring is done and we’ve officially entered summer. And my favorite thing to do on the summer solstice? Start planning for the Fourth of July!
I don’t know about you, but my favorite part of the Fourth of July is, hands-down, the food. From delicious tacos to turkey burgers, pulled pork sandwiches and corn on the cob, Fourth of July food is the perfect blend between comforting, nostalgic, and innovative. And this year, one dish that I certainly will be bringing to the Fourth of July dinner table is this Healthy Sheet Pan Strawberry Shortcake.
This cake yields twelve slices, which means that it’s perfect for serving to a crowd. Not only that, but because it’s made on a sheet pan, it’s super easy to transport, making it perfect for bringing to a party. The recipe couldn’t be simpler: just prepare the cake, bake it, allow it to cool slightly, then top with your whipped topping of choice and fresh cut strawberries. The result is a light, fluffy, strawberry shortcake that is no only high in protein, but is also sure to impress your guests!
What You Need to Make This High-Protein Strawberry Shorcake
- Greek Yogurt: In order to make this cake high-protein (as well as give it a light, fluffy, airy texture), I like to use greek yogurt. Greek yogurt is higher in protein and lower in lactose, making it the perfect addition to this recipe.
- Granulated Monk Fruit Sweetener: To keep this recipe refined sugar-free, I like to use granulated monk fruit sweetener. But, traditional cane sugar or granulated sugar also works well. The sugar is used both in the cake itself and to coat the strawberries. As always, use what you have!
- Avocado Oil: I like to swap the traditional vegetable oil for a better-for-you oil in this recipe, such as avocado oil.
- Vanilla Extract & Almond Extract: A touch of both vanilla and almond extracts add the perfect flavor to this cake recipe and make it taste fresh from the bakery!
- Eggs: No cake recipe is complete without the eggs, and this recipe is no exception. You can substitute the eggs for flax eggs, if you desire.
- Almond Flour & Coconut Flour: The combination of almond flour and coconut flour is my favorite in this recipe. It gives this cake a light and fluffy texture that will make you question how it can actually be gluten-free!
- Baking Powder: The baking powder helps this cake to rise.
- Kosher Salt: A pinch of kosher salt helps to balance out the sweetness of this cake recipe, ensuring that it has the perfect flavor.
- Whipped Topping: No strawberry shortcake is complete without a fluffy, creamy topping. Instead of traditional whipped cream, this recipe calls for whipped topping, which is lighter in calories and sugar than traditional whipped cream. I like using Cocowhip, but any whipped topping should work well here.
- Strawberries: Of course, it wouldn’t be a strawberry shortcake without the fresh sliced strawberries!
How to Make This Easy Cake in Under 30 Minutes
To make this cake, start by preheating your oven to 350 F. Next, prepare the sheet pan. Grease a quarter sheet pan with oil or butter and set it aside. Then, prepare the cake batter. Add the wet ingredients (the yogurt, sugar, oil, vanilla extract, almond extract, and eggs) to a large bowl and whisk until fully combined and smooth.
In a separate bowl, prepare the dry ingredients (the almond flour, coconut flour, baking powder, and sea salt). Whisk them until there’s no clumps. Pour the wet mixture into the bowl with the dry mixture and mix until the batter is completely smooth and no clumps remain. Then, pour the batter onto the sheet pan and use a spatula to spread it out into an even layer.
Transfer the sheet pan into the oven and allow the cake to bake for 18-20 minutes, or until it’s golden brown on top and a toothpick comes out clean. Once the cake is done, remove it from the oven and allow it to cool completely — this is important!
While the cake is cooling, prepare the strawberries. Wash and chop the strawberries and add them to a bowl alongside the monk fruit sweetener or cane sugar. Once the cake has cooled, spread the whipped topping on top, in an even layer.
Finally, add the strawberries on top. Once the cake is done, slice it, serve, and enjoy! If you have any leftovers, cover the sheet pan with foil or transfer to a covered container and store it in the refrigerator for up to three days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Sheet Pan a quarter sheet pan is perfect for this recipe!
Ingredients
- 1 Cup Plain Greek Yogurt, or substitute a plant-based yogurt
- ½ Cup + 2 Teaspoons Granulated Monk Fruit Sweetener, or substitute cane sugar or coconut sugar
- ¼ Cup Avocado Oil
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Almond Extract
- 2 Eggs
- 2 ¼ Cups Almond Flour
- ¼ Cup Coconut Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Kosher Salt
- 3 Cups Fresh Strawberries, cleaned and quartered
- 1 9 Ounce Container Whipped Topping, optional but highly recommended
Instructions
- To make this cake, start by preheating your oven to 350 F.
- Next, prepare the sheet pan. Grease a quarter sheet pan with oil or butter and set it aside.
- Then, prepare the cake batter. Add the wet ingredients (the yogurt, sugar, oil, vanilla extract, almond extract, and eggs) to a large bowl and whisk until fully combined and smooth.
- In a separate bowl, prepare the dry ingredients (the almond flour, coconut flour, baking powder, and sea salt). Whisk them until there's no clumps.
- Pour the wet mixture into the bowl with the dry mixture and mix until the batter is completely smooth and no clumps remain.
- Then, pour the batter onto the sheet pan and use a spatula to spread it out into an even layer.
- Transfer the sheet pan into the oven and allow the cake to bake for 18-20 minutes, or until it's golden brown on top and a toothpick comes out clean.
- Once the cake is done, remove it from the oven and allow it to cool completely — this is important!
- While the cake is cooling, prepare the strawberries. Wash and chop the strawberries and add them to a bowl alongside the monk fruit sweetener or cane sugar.
- Once the cake has cooled, spread the whipped topping on top, in an even layer.
- Finally, add the strawberries on top.
- Once the cake is done, slice it, serve, and enjoy! If you have any leftovers, cover the sheet pan with foil or transfer to a covered container and store it in the refrigerator for up to three days.
Rate & review
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What others are saying
Hi Nicole,
Making this for the 4th of July, so excited!! For easier transport can it be made in a glass Pyrex?
Thanks for the great recipes!!
Hi Sydne, I don’t recommend baking it in a Pyrex, as it may change the bake time and not turn out the same way.