Healthy Strawberry Shortcake Cups – A Light, Fresh Dessert You’ll Love

Sweet, juicy strawberries, fluffy cream, and tender shortcake—this classic combo never goes out of style. These Healthy Strawberry Shortcake Cups keep everything you love while trimming the sugar and boosting the good stuff. They’re quick to assemble, easy to portion, and perfect for weeknights or casual get-togethers.

You’ll get bright flavor, satisfying texture, and a dessert that feels indulgent without weighing you down. Plus, the individual cups make serving a breeze and cleanup even easier.

Healthy Strawberry Shortcake Cups - A Light, Fresh Dessert You’ll Love

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 6 servings

Ingredients

  

• Fresh strawberries: 1.5 to 2 pounds, hulled and sliced
• Honey or maple syrup: For sweetening berries and the shortcake
• Lemon: Zest and juice to brighten the strawberries
• Whole wheat pastry flour: For a tender, lighter shortcake
• Almond flour: Adds moisture and a delicate crumb
• Baking powder: For lift
• Fine sea salt: A pinch to balance sweetness
• Unsalted butter or coconut oil: Cold, for cutting into the flour
• Unsweetened almond milk (or milk of choice): To bring the dough together
• Pure vanilla extract: For both shortcake and topping
• Plain Greek yogurt (2% or 5%): For the creamy topping
• Heavy cream or coconut cream: Whipped with the yogurt for lightness
• Optional garnishes: Fresh mint, extra lemon zest, or a few crushed pistachios

Instructions

 

• Prep the strawberries: In a bowl, combine sliced strawberries with 1–2 tablespoons honey or maple syrup, a squeeze of lemon juice, and a bit of lemon zest. Toss and let them sit for 15–20 minutes to macerate and get juicy.
• Preheat and prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Mix dry ingredients: In a large bowl, whisk 1 cup whole wheat pastry flour, 3/4 cup almond flour, 1.5 teaspoons baking powder, and 1/4 teaspoon salt.
• Cut in fat: Add 3 tablespoons cold unsalted butter (or firm coconut oil) in small cubes. Use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs.
• Bring dough together: Stir in 1/2 cup almond milk, 1 teaspoon vanilla, and 1 tablespoon honey or maple syrup. Mix until just combined. The dough should be soft and slightly sticky—avoid overmixing.
• Shape and bake: Drop 8–10 mounds of dough onto the sheet, gently patting them to about 1-inch thickness. Bake 12–15 minutes until lightly golden and set. Cool on a rack.
• Make the topping: In a chilled bowl, whip 1/2 cup heavy cream (or whipped coconut cream) to soft peaks. Fold in 3/4 cup Greek yogurt, 1 teaspoon vanilla, and 1–2 teaspoons honey or maple syrup. Taste and adjust sweetness.
• Assemble the cups: Break shortcakes into bite-size chunks. In small glasses, jars, or cups, layer shortcake pieces, a spoonful of strawberries with their juices, and a dollop of creamy topping. Repeat layers once more.
• Finish and serve: Add a few fresh strawberry slices on top. Garnish with mint, lemon zest, or crushed pistachios. Serve right away for the best texture.

Why This Recipe Works

This recipe leans on simple swaps that keep flavor front and center. Greek yogurt lightens the whipped cream topping while adding protein and a tang that pairs beautifully with berries.

Whole wheat pastry flour and almond flour create a tender, slightly nutty shortcake with extra fiber. A touch of honey or maple syrup replaces refined sugar in the berries and shortcake, so sweetness tastes clean and natural. Layered in cups, you’ll get the perfect bite every time—no soggy bottoms or collapsing slices.

Shopping List

• Fresh strawberries: 1.5 to 2 pounds, hulled and sliced
• Honey or maple syrup: For sweetening berries and the shortcake
• Lemon: Zest and juice to brighten the strawberries
• Whole wheat pastry flour: For a tender, lighter shortcake
• Almond flour: Adds moisture and a delicate crumb
• Baking powder: For lift
• Fine sea salt: A pinch to balance sweetness
• Unsalted butter or coconut oil: Cold, for cutting into the flour
• Unsweetened almond milk (or milk of choice): To bring the dough together
• Pure vanilla extract: For both shortcake and topping
• Plain Greek yogurt (2% or 5%): For the creamy topping
• Heavy cream or coconut cream: Whipped with the yogurt for lightness
• Optional garnishes: Fresh mint, extra lemon zest, or a few crushed pistachios

Instructions

1. Prep the strawberries: In a bowl, combine sliced strawberries with 1–2 tablespoons honey or maple syrup, a squeeze of lemon juice, and a bit of lemon zest.

   Toss and let them sit for 15–20 minutes to macerate and get juicy.

2. Preheat and prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. Mix dry ingredients: In a large bowl, whisk 1 cup whole wheat pastry flour, 3/4 cup almond flour, 1.5 teaspoons baking powder, and 1/4 teaspoon salt.
4. Cut in fat: Add 3 tablespoons cold unsalted butter (or firm coconut oil) in small cubes. Use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs.
5. Bring dough together: Stir in 1/2 cup almond milk, 1 teaspoon vanilla, and 1 tablespoon honey or maple syrup.

   Mix until just combined. The dough should be soft and slightly sticky—avoid overmixing.

6. Shape and bake: Drop 8–10 mounds of dough onto the sheet, gently patting them to about 1-inch thickness. Bake 12–15 minutes until lightly golden and set.

   Cool on a rack.

7. Make the topping: In a chilled bowl, whip 1/2 cup heavy cream (or whipped coconut cream) to soft peaks. Fold in 3/4 cup Greek yogurt, 1 teaspoon vanilla, and 1–2 teaspoons honey or maple syrup. Taste and adjust sweetness.
8. Assemble the cups: Break shortcakes into bite-size chunks.

   In small glasses, jars, or cups, layer shortcake pieces, a spoonful of strawberries with their juices, and a dollop of creamy topping. Repeat layers once more.

9. Finish and serve: Add a few fresh strawberry slices on top. Garnish with mint, lemon zest, or crushed pistachios.

   Serve right away for the best texture.

Keeping It Fresh

Store components separately for the best results. Keep the shortcakes in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days. The strawberries will be juiciest on day one, but you can refrigerate them for up to 3 days.

The yogurt-cream topping keeps well in the fridge for 2 days.

If it loosens, give it a quick whisk before serving. Assemble the cups just before eating to keep the shortcake from getting soggy.

Health Benefits

• Balanced sweetness: Honey or maple syrup offers sweetness with fewer spikes than refined sugar when used moderately.
• Extra fiber: Whole wheat pastry flour boosts fiber, which supports digestion and helps you feel satisfied.
• Healthy fats: Almond flour adds vitamin E and healthy fats that contribute to a tender crumb and lasting fullness.
• Protein boost: Greek yogurt increases protein, supporting satiety and a creamy texture without heavy sugar.
• Antioxidants: Strawberries are rich in vitamin C and polyphenols, which support immune health and skin.

Common Mistakes to Avoid

• Overmixing the dough: This can make shortcakes tough. Mix just until the flour disappears.
• Skipping the maceration: Letting strawberries sit with a touch of sweetener draws out juices that soak into the shortcake and bring the dessert together.
• Using regular whole wheat flour: Whole wheat pastry flour keeps the crumb tender.

  Regular whole wheat can make it dense.

• Overbaking: Dry shortcakes crumble and lose their charm. Pull them as soon as they’re set and lightly golden.
• Assembling too early: Premade cups get soggy. Layer just before serving for the best texture.

Variations You Can Try

• Gluten-free version: Swap the whole wheat pastry flour for a 1:1 gluten-free baking blend and keep the almond flour.
• Dairy-free option: Use coconut oil in the shortcake and coconut cream for the topping.

  Choose a thick dairy-free yogurt.

• Berry medley: Mix in blueberries, raspberries, or blackberries for more color and flavor.
• Lemon poppy seed shortcakes: Add 1 tablespoon poppy seeds and extra lemon zest to the dough.
• High-protein twist: Stir a scoop of unflavored or vanilla protein powder into the topping and loosen with a splash of milk as needed.
• Mini trifle jars: Use small mason jars for picnic-friendly desserts with lids.

FAQ

Can I make the shortcakes ahead of time?

Yes. Bake and cool the shortcakes, then store them airtight at room temperature for up to 2 days or freeze for up to 2 months. Warm briefly in a low oven before assembling to refresh the texture.

What if my strawberries aren’t very sweet?

Add an extra teaspoon or two of honey or maple syrup, and include more lemon zest to boost flavor.

A small pinch of salt can also enhance sweetness.

Can I use frozen strawberries?

You can, but the texture will be softer and juicier. Thaw, drain excess liquid, and sweeten to taste. Fresh berries deliver the best bite and color.

How do I keep the topping from getting runny?

Chill your bowl and beaters.

Whip the cream to soft peaks before folding in the yogurt. If it’s still loose, whisk in a spoonful of Greek yogurt or chill it for 10 minutes and whisk again.

What cups should I use?

Any small glass, jar, or dessert cup works. Aim for 6–8 ounce cups so each serving gets two layers without feeling heavy.

Can I cut the sugar even more?

Yes.

Reduce the honey in the fruit and topping, and rely on ripe strawberries for sweetness. Taste as you go and adjust to your preference.

Is there a nut-free alternative to almond flour?

Swap the almond flour for finely ground oat flour. The texture will be slightly different but still tender and moist.

In Conclusion

Healthy Strawberry Shortcake Cups deliver everything you love about the classic—bright berries, soft cake, and creamy topping—without the heaviness.

With simple ingredients and smart swaps, they’re easy to make, easy to portion, and easy to love. Keep the components on hand, and you’ve got a crowd-pleasing dessert ready whenever the craving strikes. Fresh, light, and full of flavor, these cups are a sweet spot you’ll come back to again and again.