Healthy Strawberry Shortcake

This new take on a delicious classic summer recipe kind of happened by accident. I was playing around with homemade biscuit recipes and honestly when these came out of the oven, I was a little worried because they were not as dense as a biscuit. I tried cutting one in half and to see if my shortcake could have a top and bottom but that was a disaster and immediately fell apart.

Before I shoved them into a container for later eating, I tried one and they were truly magical! My first thought was that the “biscuit” tasted like a big, fluffy sugar cookie. “Wait a minute, I can work with this!”

To create this open-faced shortcake you will want to add all dry ingredients to a bowl.

  • Almond Flour
  • Oat Flour
  • Baking Powder
  • Salt

Now add your butter. I have found that the easiest way to get your butter in small enough pieces that it evenly and easily works into the dough is to grate with a cheese grater. Once you have grated the butter, add to your dry ingredients and mix well with your hands or a fork. Dough will be a little crumbly.

Next up add your wet ingredients.

  • Pure Maple Syrup
  • Milk (could use almond milk too)

I let my dough sit for 1-2 minutes to thicken up and then added generous scoops to a baking dish with parchment paper. Bake in the oven at 350 degrees for 15-20 minutes or until golden brown.

While the “biscuits” were baking I worked on my strawberries. This part comes together really quick with only 3 ingredients.

  • Organic Strawberries
  • Organic Lemon Juice
  • Pure Maple Syrup

Cut the strawberries up any way you like, there are no rules! I sliced mine up and put them in a bowl. Then added the lemon juice and maple syrup and set to the side.

Next up the Not So Whipped Cream. I didn’t have any whipped cream on hand and didn’t have time to make my own from scratch, so what is the next best thing and full of protein……greek yogurt!

  • Organic Greek Yogurt (Kirkland brand from Costco)
  • Raw Organic Honey

The greek yogurt and honey tasted so yummy that I didn’t even miss the whipped cream.

Once all 3 sections of your dessert are ready you can begin to assemble your shortcake and dig in! I think you will love this healthy homemade version of a classic summer favorite.

Healthy Strawberry Shortcake

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Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8



  • 1 1/4 Cups Almond Flour
  • 1/2 Cup Oat Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 5 tbsp Butter
  • 3 tbsp Pure Maple Syrup
  • 1/2 Cup Milk


  • 2 Cups Sliced Strawberries
  • 1 tbsp Lemon Juice
  • 2 tsp Pure Maple Syrup

NOT so Whipped Cream

  • 1.5 Cups Plain Greek Yogurt
  • 2-3 tbsp Raw Honey



  • Preheat your oven to 350 degrees.
  • Add all dry ingredients to a bowl.
  • Using a cheese grater, grate your butter and add to dry ingredients. Using a fork or I like to use my hands mix the butter into the dry ingredients as best you can. It will look crumbly.
  • Add syrup and milk. Mix together and let sit for 2-3 minutes and wait for the batter to thicken.
  • Add parchment paper to a baking pan and place 8 generous scoops of the batter on to the baking pan. The batter does not need to be formed into a ball or anything, I literally took a spoonful and dumped right on the pan.
  • Bake for 15-20 minutes or until a golden brown.

Strawberries and Not so Cream

  • Slice strawberries and in a bowl add your fruit, lemon juice and syrup – set aside.
  • Measure into a bowl yogurt and honey, mix until combined.

Building your Shortcake

  • Once the shortcakes (although they kinda look like giant cookies!) have cooled you can assemble any way you like! I chose cream and then berries but you can certainly change it up.

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