Higher Protein Sheet Pan Strawberry Shortcake

This easy and delicious strawberry shortcake is packed with protein and healthy fats from Greek yogurt and almond flour. Perfect for summer gatherings, it's a spongy, low-sugar treat that's simple to prepare in a sheet pan.

By @kalejunkie

Original recipe source

Cook time: 20 minutes

Servings: 12

Ingredients

• 1 cup plain Greek yogurt or plant based yogurt of choice
• 0.25 cup avocado oil
• 2 tsp vanilla extract
• 0.5 tsp almond extract
• 2 egg
• 2.25 cups almond flour
• 0.25 cup coconut flour
• 2 tsp baking powder
• 0.5 tsp kosher salt
• 3 cups fresh strawberries cleaned and quartered
• 2 tsp granulated monk fruit or cane sugar, or coconut sugar, optional
• 9 oz Cocowhip @sodelicious or whipped topping of choice

Instructions

1. Preheat your oven to 350°F and grease a quarter sheet pan with oil or spray of choice.
2. In a medium bowl, whisk together 1 cup plain Greek yogurt, 1/4 cup avocado oil, 2 tsp vanilla extract, 1/2 tsp almond extract, and 2 eggs until smooth.
3. In a large bowl, mix together 2 1/4 cups almond flour, 1/4 cup coconut flour, 2 tsp baking powder, and 1/2 tsp kosher salt.
4. Pour the wet mixture into the dry mixture and mix until there are no clumps. Spread the batter evenly onto the greased baking sheet.
5. Bake in the preheated oven for 18-20 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Let the cake cool completely.
6. In a bowl, add 3 cups of cleaned and quartered strawberries. Optionally, toss with 2 tsp granulated monk fruit, cane sugar, or coconut sugar to enhance sweetness.
7. Once the cake has cooled, spread an even layer of whipped topping on top. Add the strawberries, slice, and enjoy!