This high protein sheet pan strawberry shortcake is honestly the easiest, yummiest summer dessert I’ve ever made and I don’t say that lightly! It has everything I love about classic strawberry shortcake: a soft and fluffy cake base, juicy sweet strawberries, and a cool creamy topping. But here’s the best part: it’s higher in protein and made in one simple sheet pan. No layering, no fancy techniques, and totally beginner-friendly. Plus, it’s great for a crowd!
Method
1. Make the Cake Batter
Start by preheating your oven to 350°F. While it heats, grease a quarter sheet pan with a little oil or spray so the cake doesn’t stick. In a medium mixing bowl, whisk together the Greek yogurt, your choice of sweetener (monk fruit, cane sugar, or coconut sugar), avocado oil, vanilla extract, almond extract, and eggs. Whisk everything until the mixture is totally smooth no lumps at all. In a separate large bowl, stir together the almond flour, coconut flour, baking powder, and kosher salt. It’s important to mix these dry ingredients well so there are no clumps hiding in the flour. Once the dry mix is ready, pour the wet mixture into the dry and stir everything together using a rubber spatula or wooden spoon. Keep mixing until the batter is smooth and thick with no dry spots or lumps.
2. Bake the Cake
After your batter is ready, pour it into your greased sheet pan. Use your spatula to spread it out evenly so the top is flat this helps it bake evenly. Slide the pan into your preheated oven and bake for 18 to 20 minutes. You’ll know it’s done when the top turns golden brown and a toothpick stuck in the middle comes out clean. Once the cake is baked, take it out of the oven and let it cool completely in the pan. This part is very important don’t rush it! If the cake is even a little warm, the whipped topping will melt and get messy.
3. Prep the Strawberries
While the cake is cooling, grab your fresh strawberries and give them a good rinse. Use a knife and cutting board to quarter them (cut each one into four pieces). If you’d like them a little sweeter, sprinkle them with a bit of monk fruit, cane sugar, or coconut sugar. Gently toss them in the bowl so they’re coated and juicy.
4. Add the Topping
Once the cake has fully cooled, it’s time to decorate! Scoop your Cocowhip (or whichever whipped topping you prefer) and spread it across the entire top of the cake in an even layer. Try to get it all the way to the edges so every slice has some creamy goodness. Then spoon the sweetened strawberries evenly on top. You can press them in gently or leave them piled up whatever you like best. Finally, slice the cake into 12 squares, serve, and enjoy!
Necessary Tools
- Quarter sheet pan
- Mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Knife and cutting board
- Toothpick (for doneness test)
High Protein Sheet Pan Strawberry Shortcake (Easy + Foolproof!)
Cuisine: AmericanDifficulty: Easy12
servings15
minutes20
minutes35
minutesIngredients
For the Cake:
1 cup plain Greek yogurt (or plant-based yogurt of choice)
1/2 cup granulated monk fruit, cane sugar, or coconut sugar
1/4 cup avocado oil
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
2 1/4 cups almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp kosher salt
For the Topping:
3 cups fresh strawberries, cleaned and quartered
2 tsp granulated monk fruit, cane sugar, or coconut sugar (optional, for sweetening the berries)
1 (9 oz) container Cocowhip or whipped topping of choice (vanilla Greek yogurt also works!)
Directions
- Make the Cake Batter
First, preheat your oven to 350°F and grease a quarter sheet pan with oil or spray. In a mixing bowl, whisk together the yogurt, sugar, avocado oil, vanilla extract, almond extract, and eggs. Make sure it’s smooth with no lumps. In another large bowl, mix the almond flour, coconut flour, baking powder, and kosher salt. Stir well so there are no clumps of flour hiding. Pour the wet mixture into the dry, and stir until everything is fully combined. - Bake the Cake
Spread the batter evenly into your prepared pan. Use a spatula to smooth the top so it bakes evenly. Place the pan in the oven and bake for 18–20 minutes, or until the top is golden and a toothpick poked in the middle comes out clean. Once it’s done, take it out and let it cool completely before adding the topping. (Trust me, don’t skip this part or your cream will melt!) - Prep the Strawberries
While the cake is cooling, quarter your fresh strawberries and place them in a bowl. If you want them extra sweet, sprinkle in a little monk fruit or sugar and gently toss to coat. - Add the Topping
Once the cake is totally cool, spread an even layer of Cocowhip (or your topping of choice) across the top. Then spoon the strawberries all over. Slice into squares and you’re ready to serve!
Notes
- Don’t skip greasing the pan it makes removing the cake so much easier.
- Make sure to fully mix both wet and dry ingredients no flour clumps!
- Let the cake cool completely before adding whipped topping, or it will melt and slide.
- Use a toothpick test to check if the cake is done poke the center and it should come out clean.
- For best storage, cover the pan with foil or store leftovers in an airtight container in the fridge.
Serving Suggestions
- Serve chilled for a refreshing summer dessert.
- Top each piece with a few extra fresh berries.
- Swap Cocowhip for vanilla Greek yogurt to boost the protein even more.
- Serve with a side of iced tea or lemonade at a picnic or BBQ!
Fun Fact
Did you know strawberries are actually not real berries? That’s right! Botanically, they’re considered “aggregate fruits” because their seeds are on the outside. Either way they’re delicious and full of vitamin C!
Conclusion
This high-protein sheet pan strawberry shortcake is seriously a game-changer. It’s soft, sweet, refreshing, and packed with good-for-you ingredients without losing any of the classic shortcake charm. Whether you’re making it for a summer get-together or just want a fun dessert that’s a little better for you, this one’s going to be your new favorite. Slice it up, share it around, and enjoy every bite!
