Description
This Deliciously Healthy Sheet Pan Strawberry Shortcake is a light and refreshing summer treat, perfect for gatherings. Made with almond and coconut flours, sweetened naturally with monk fruit, and topped with fresh macerated strawberries and fluffy whipped topping, it’s a gluten-free and lower-sugar alternative to classic shortcake.
Ingredients
Scale
Wet Ingredients
- 1 cup Plain Greek Yogurt (Can substitute with plant-based yogurt for a dairy-free version)
- 3/4 cup Granulated Monk Fruit Sweetener (Can replace with cane sugar or coconut sugar if preferred)
- 1/2 cup Avocado Oil (Can substitute with another neutral oil like canola or sunflower oil)
- 1 tsp Vanilla Extract (Opt for pure vanilla for the best flavor)
- 1/2 tsp Almond Extract (Omit if allergic)
- 3 large Eggs (No substitutes recommended)
Dry Ingredients
- 1 1/2 cups Almond Flour (Can be replaced with other gluten-free flours)
- 1/2 cup Coconut Flour (Essential for texture)
- 1 tbsp Baking Powder (Ensure it’s fresh)
- 1/2 tsp Kosher Salt (Sea salt can be used as an alternative)
Toppings
- 2 cups Fresh Strawberries (Use ripe berries for best flavor)
- 1 cup Whipped Topping (Dairy-free options available)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and lightly grease a quarter sheet pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the plain Greek yogurt, monk fruit sweetener, avocado oil, vanilla extract, almond extract, and eggs until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, stir together the almond flour, coconut flour, baking powder, and kosher salt until evenly mixed.
- Make Batter: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms without lumps.
- Pour and Spread: Pour the batter onto the prepared sheet pan, spreading it evenly to ensure uniform baking.
- Bake: Place the sheet pan in the oven and bake for 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool completely on a wire rack to set.
- Prepare Strawberries: While the cake cools, wash and quarter the fresh strawberries. Mix them with a bit of sweetener to macerate, which enhances their natural juices and flavor.
- Assemble Shortcake: Once cooled, spread the whipped topping evenly over the cake. Top generously with the macerated strawberries, then slice into servings.
- Serve and Store: Serve immediately for best freshness. Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
- For a dairy-free version, substitute Greek yogurt and whipped topping with plant-based alternatives.
- If almond extract is a concern due to allergies, it can be omitted without significantly impacting flavor.
- Using fresh, ripe strawberries will provide the best taste and sweetness.
- This recipe is gluten-free due to the almond and coconut flours.
- Leftovers should be refrigerated and consumed within three days to maintain freshness and safety.
