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Home Recipe Index

Healthy Strawberry Shortcake

★★★★★ 5 /5
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Rachel Tiemeyer
By: Rachel TiemeyerPosted: 4/12/21Updated: 3/16/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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

Healthy strawberry shortcake

3 Tips for Making This Recipe Amazing

The key to this making this Healthy 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 traditional 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

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 3 reviews

Healthy Strawberry Shortcake

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

Yield: Makes 9 servings 1x
Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
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Ingredients

  • 4–5 cups of fresh, sliced strawberries (sub: frozen and thawed sliced strawberries)
  • 1–2 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  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.
© Author: Thriving Home
Cuisine: American Method: Baking

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarGuin says

    Posted on 1/19/23 at 4:49 pm

    I have made this recipe for several years, mainly because it doesn’t have refined sugars. I use unbleached all-purpose flour and butter instead and reduce the amount of honey to 1/3 cup to make the consistency a little less dense. It is a family fave!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/20/23 at 10:41 am

      Hi Guin! Thanks for taking the time to leave a review and let us and others know what change work for you. This is one of my family’s favorites too!

      Reply
  2. AvatarJamie says

    Posted on 5/7/21 at 8:01 pm

    Do you use refined or virgin coconut oil?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 5/10/21 at 7:41 am

      Either will work fine. I prefer the unrefined just because it retains more nutritional value.

      Reply
  3. AvatarJennifer Horzelski says

    Posted on 4/1/21 at 3:10 pm

    How would you store this? The bread part? Thanks!

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 4/2/21 at 12:35 pm

      I’d probably wrap it up and store it in the fridge so it lasts longer.

      Reply
  4. AvatarJennifer says

    Posted on 3/28/21 at 6:34 pm

    Can regular organic soy milk be used in place of milk?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 3/30/21 at 11:10 am

      Absolutely!

      Reply
  5. AvatarBonnie says

    Posted on 4/11/20 at 6:35 pm

    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!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 4/14/20 at 12:00 pm

      Fantastic! Glad to hear it was a hit.

      Reply
  6. AvatarRee says

    Posted on 4/19/17 at 6:39 pm

    can almond milk be used in place of milk?

    Reply
    • RachelRachel says

      Posted on 4/23/17 at 9:48 pm

      Yep, it sure can!

      Reply
  7. AvatarFelicia McPherson says

    Posted on 1/11/17 at 2:32 pm

    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!!!!

    ★★★★★

    Reply
    • RachelRachel says

      Posted on 1/11/17 at 5:46 pm

      Awesome! I hope you enjoy it!

      Reply
  8. AvatarLindsay Reeves says

    Posted on 3/20/15 at 10:35 am

    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!

    Reply
    • RachelRachel says

      Posted on 3/20/15 at 11:22 am

      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.

      Reply

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