Healthy Strawberry Shortcake

By Rachel Tiemeyer
April 12, 2021

This healthier take on Strawberry Shortcake uses 100% whole wheat and real food ingredients, but turns out moist and delicious!

Healthy strawberry shortcake

Disclaimer: Some of the links in this post are affiliate links. We are a participant in the Amazon Services LLC Associates Program, a means for us to earn fees by linking to and affiliated sites. Here’s our full disclosure.

3 Tips for Making This Recipe Delicious

The key to this making this healthier Strawberry Shortcake absolutely delicious is three-fold:

  1. Use ripe strawberries macerated with just a little sugar. That means you’ll just toss your sliced strawberries in a bowl with 1-2 tablespoons of sugar and let them sit for at least 30 minutes or longer. This helps to soften and sweeten them a little bit. Feel free to use coconut sugar or turbinado sugar, which are less refined.
Cut up strawberries

2. Make your own fresh whipped cream. Trust me, it’s really not hard and it makes a huge taste difference. (Please don’t ruin this dessert with whatever it is that Cool Whip is…ick!)

Healthy strawberry shortcake on a plate

3. Use the white whole wheat variety of flour, if you can find it. It makes for a much less dense cake, yet is still 100% whole grain.  

A slice of healthy strawberry shortcake

I must warn you, if you’re accustomed to the classic biscuit or sponge cake versions, this was neither. Instead, this Strawberry Shortcake was a moist, sweet and yet denser cake. It has a pretty strong honey flavor which is tasty but probably not the traditional shortcake you are used to. Not quite what I expected but awesome none-the-less.

Why Is This Strawberry Shortcake Healthier?

Glad you asked! Everything is made with whole food ingredients instead of processed foods that have been stripped of their nutrients. Whole wheat flour, honey (and not too much really), fresh strawberries, coconut oil, eggs, and organic milk and cream make for a healthier, whole foods approach to this delicious dessert.

Now that blueberries are everywhere around these parts, I’m thinking this cake could be great with those, too. Enjoy!

A piece of strawberry shortcake on a plate

Healthy Strawberry Shortcake

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Makes 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This healthy Strawberry Shortcake is homemade whipped cream worthy deliciousness your whole family will LOVE. 


  • 45 cups of fresh, sliced strawberries (sub: frozen and thawed sliced strawberries)
  • 12 tablespoons sugar (you could use coconut sugar or another unrefined sugar)
  • 1 1/3 cups whole wheat flour (I highly recommend using the white whole wheat variety!)
  • 1 teaspoon baking powder
  • A pinch of sea salt
  • 1/2 cup milk (your choice)
  • 1/2 cup honey
  • 1/3 cup melted coconut oil (sub: avocado oil)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Fresh whipped cream


  1. Preheat the oven to 350°F. Grease an 8×8 inch baking pan. (We love this one that is freezer-safe and oven-safe.)
  2. Toss the sliced strawberries in a bowl with 1-2 tablespoons of sugar. Set them in the refrigerator to macerate while you make the cake.
  3. In a medium mixing bowl, whisk together the flour, baking powder, and sea salt.
  4. In another mixing bowl or glass measuring cup, whisk together the milk, honey, oil, vanilla, and eggs. Add this wet mixture to the dry mixture and stir with a spoon just until combined. Do not overmix.
  5. Pour the batter into the baking pan. Bake for 20-25 minutes (until a toothpick comes out clean).
  6. Allow the cake to cool. Top each serving with fresh strawberries and whipped cream.

Leave a Comment

Your comments make our day. Thank you! If you made the recipe, please choose a star rating, too.

Leave a Reply

Recipe rating

Your email address will not be published.

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

14 replies
  1. Bonnie says:

    I made the cake recipe but not the whipped cream, used almond milk Reddi-whip topping. My family loved the shortcake, so much healthier, yet so delicious. Even my son-in-law who is not a fan of anything without sugar, butter, fat loved it!

  2. Felicia McPherson says:

    I just popped the shortcake into the oven… Cannot wait to see how it comes out. I recently started eating healthier (my children and I very picky eaters), but I absolutely love your recipes. Thank you so much!!!!

  3. Lindsay Reeves says:

    This looks delish! Is there a make ahead or freezer option for this dessert and how would you store it after making it? Leave out or in the fridge? Thanks! Can’t wait to try it!

    • Rachel says:

      Lindsay, you can certainly make this cake ahead of time, cool, tightly wrap, and freeze for a few weeks. To thaw, let it sit in the fridge or even on the counter for 24 hours. After I made it, I left it on the counter like any other cake. But, of course, I refrigerated the strawberries and whipped cream separately.