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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


  • 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
  • Maple Whipped Cream (or store-bought whipped cream)

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  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: Rachel Tiemeyer
Cuisine: American Method: Baking