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!
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.
Calories: 195kcal | Carbohydrates: 15g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 179mg | Potassium: 80mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 21mg | Calcium: 108mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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