The Ultimate Healthy Strawberry Shortcakes
Yields: 9 shortcakes
These are the best strawberry shortcakes I’ve ever had! They’re surprisingly quick and easy to make, and they’re great for entertaining, BBQs, make-ahead desserts, or even a quick weeknight treat. Tender buttery shortcakes, sweet juicy berries, luscious whipped cream… True summertime dessert bliss! They’re best if eaten the same day they’re assembled, but the individual components will keep for at least 5 days (if not longer!) if stored in separate airtight containers in the refrigerator. The shortcakes (unsliced and unassembled) also freeze well!
  • 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tbsp (21g) unsalted butter, very cold and cubed (see Notes!)
  • ½ cup (120g) plain nonfat Greek yogurt
  • 2 ½ tbsp (38mL) nonfat milk
  • 1 tbsp (15mL) pure maple syrup (see Notes!)
  • 1 tbsp (15mL) vanilla extract
  • 2 cups (280g) fresh whole strawberries, thinly sliced or diced
  • whipped cream, for serving (see Notes!)
  1. Preheat the oven to 400°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add the Greek yogurt, milk, maple syrup, and vanilla extract in the center of the well. Gradually stir them in.
  3. Working with a small amount of dough at a time, shape into a ½”-thick round disc, and place onto the prepared baking sheet. (The dough should be very sticky, so generously moisten your hands with water before shaping each portion!) Bake at 400°F for 12-15 minutes, or until the tops are deep golden and the centers feels firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  4. Once the shortcakes have fully cooled to room temperature, slice each in half horizontally just before serving. Top the bottom half of each with strawberries and a dollop of whipped cream. Place the top half back on top, and serve.
Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if they’re measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your shortcakes and make the dough crumbly.

It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the shortcakes in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts. (See Nerd Alert #3 above!)

Honey or agave may be substituted for the maple syrup.

As written, these shortcakes aren’t overly sweet. If you prefer sweeter shortcakes, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of milk.

Any milk may be substituted for the nonfat milk.

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same. Instead, I recommend the vegan version below. (See my blog post above and Nerd Alert #3 for more information!)

WHIPPED CREAM OPTION #1: Place two beaters and a glass or metal bowl in the freezer for 5-10 minutes. Remove, and add 3 tablespoons (45mL) heavy cream to the bowl. Beat to the soft peak stage, about 2-3 minutes. Add 6 tablespoons (90g) plain nonfat Greek yogurt and 1 teaspoon liquid stevia. Beat to the stiff peak stage, about 1-2 minutes. Chill until ready to serve. (In this whipped cream option, ½ cup of confectioners’ style erythritol, granulated sucralose, or regular powdered sugar may be substituted for the liquid stevia.)

“WHIPPED CREAM” OPTION #2: Gently stir together ¾ cup (180g) plain nonfat Greek yogurt, 1 ½ teaspoons liquid stevia, and ¾ teaspoon vanilla extract until just combined. Chill until ready to serve. (In this whipped cream option, ½ - ¾ cup of confectioners’ style erythritol, granulated sucralose, or regular powdered sugar may be substituted for the liquid stevia.)

“WHIPPED CREAM” OPTION #3: Use store-bought nonfat vanilla Greek yogurt (this is my favorite!)… Or even store-bought whipped cream!

VEGAN + DAIRY-FREE OPTION: In the shortcakes, I recommend stick-style vegan butter (like this!) in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk. For the whipped cream, substitute your favorite non-dairy yogurt in place of the Greek yogurt in Option #2 or Option #3, or use coconut whipped cream instead.


{gluten-free, clean eating, egg-free, dairy-free option, vegan option, low fat, lower sugar}
Recipe by Amy's Healthy Baking at