This healthy strawberry shortcake is soft, fluffy, and made with oat flour for a tender crumb that slices beautifully. It’s lightly sweetened with maple syrup, topped with a creamy maple yogurt layer, and finished with juicy strawberries for a lighter twist on classic strawberry shortcake.
I wanted something that felt like traditional strawberry shortcake but baked into a simple, sliceable cake. Single-layer cakes are my favorite — they’re unfussy, easier to serve, and somehow feel a little lighter.
Just one soft oat flour cake topped with creamy maple yogurt and fresh strawberries spooned over the top. It’s easy enough for a weeknight dessert, but pretty enough for spring gatherings.
If single-layer cakes are your thing, you’ll also love my Healthy Strawberry Cake made with oat flour — a soft, tender cake with strawberry flavor baked right in and a light cream cheese frosting on top.
Why You’ll Love This Shortcake-Style Cake
Unlike a traditional strawberry cake with frosting, this healthy strawberry shortcake cake is all about contrast and fresh strawberry flavor.
The cake itself is soft and lightly sweet. The maple yogurt topping adds creaminess without feeling heavy, and the strawberries are spooned over just before serving so they stay fresh and juicy.
It’s simple. Bright. And perfect for spring or summer.
Key Ingredients & Substitutions
- Oat flour – I recommend using finely ground oat flour for the best texture. If you’re measuring by volume, spoon and level. Homemade oat flour works too, but it should be blended very fine. If you’re new to baking with it, my complete oat flour guide walks through texture tips and substitutions in more detail.
- Cornstarch – Helps keep the crumb soft and prevents the cake from becoming dense.
- Eggs – Provide structure and lift in this oat flour cake. I have not tested this recipe with flax eggs, but they may work as a substitute if you need an egg-free option. Keep in mind the texture may be slightly softer.
- Maple syrup – Sweetens both the cake and the topping with a warm, subtle flavor that pairs beautifully with strawberries. You can substitute another liquid sweetener if needed, though thicker options like honey may slightly affect texture and baking time.
- Greek yogurt – Adds moisture and structure. Use plain, thick Greek yogurt.
- Olive oil + butter – A small blend for both moisture and flavor.
- Greek yogurt + light cream cheese – This combination creates a creamy topping that feels rich but still light. The cream cheese adds structure and body, while the yogurt keeps it fresh and not overly heavy. Full-fat cream cheese can be used if preferred.
Step-by-Step Photos (So You Know You’re On Track)
Use these step-by-step photos as a quick visual guide while baking this healthy strawberry shortcake cake.
Batter mixed and ready to rest. Smooth and slightly thick — let it sit for a few minutes before baking.
Ready to bake. Poured into a 9-inch cake pan.
Cake baked and cooling. The top should look set and lightly golden.
Maple yogurt topping whipped until smooth. Use a handheld or stand mixer.
Strawberries tossed with maple syrup. Let sit for 5 minutes.
Finished cake (top-down)
Healthy Strawberry Shortcake Cake FAQs
Yes. I’ve baked the cake a day in advance and stored it tightly wrapped in plastic wrap in the refrigerator to keep it from drying out. Add the maple yogurt topping and strawberries just before serving for the best texture.
Fresh strawberries work best for texture and presentation. If using frozen, thaw completely and drain excess liquid before topping the cake.
Oat flour is naturally gluten-free, but be sure to use certified gluten-free oat flour if needed.
More Single-Layer Cakes You’ll Love
Healthy Lemon Cake - Bright and simple with a soft crumb.
Healthy Carrot Cake - A lighter take on the classic with warm spices and a soft texture.
Chocolate Oat Flour Cake - Rich chocolate flavor with oat flour.
Protein Cake (Moist & Fluffy!) - Soft, tender, and lightly sweetened with maple syrup.
I hope you love this healthy strawberry shortcake cake as much as I do. If you make it, I’d love for you to leave a review and let me know how it turned out — it truly helps more than you know.
— Crystal
📖 Recipe
Healthy Strawberry Shortcake Cake (Soft, Fluffy & Made With Oat Flour)
Equipment
Ingredients
For the cake
- 1 and ⅔ cup oat flour*
- ¼ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ⅔ cup maple syrup*
- ¼ cup Greek yogurt
- 3 tablespoons olive oil or neutral oil
- 2 tablespoons butter melted
- 3 tablespoons milk of choice
- 2 teaspoons vanilla extract
For the maple yogurt cream topping
- ¾ cup Greek yogurt
- 4 ounces light cream cheese room temperature
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
For the strawberry topping
- 12 ounces strawberries
- 1 tablespoon maple syrup
Instructions
Make the Cake
- Preheat the oven to 335ºF. Lightly spray an 9-inch round cake pan with non-stick spray, line the bottom with a parchment round, then spray the parchment. This ensures your cake doesn't stick. (You can also just spray the pan if you prefer.)
- In a large bowl, whisk together the oat flour, cornstarch, baking powder, and salt.
- In a separate bowl, whisk together the maple syrup, eggs, Greek yogurt, olive oil, melted butter, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth. Let the batter rest for 4–5 minutes to allow the oat flour to hydrate, then give it a quick stir.
- Pour the batter into the prepared cake pan. Bake for 23–25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Prepare the maple yogurt topping and strawberries
- In a large bowl, beat the cream cheese, Greek yogurt, vanilla, and salt until smooth and creamy.
- Add the maple syrup and beat until smooth. Taste and add another tablespoon of maple syrup if you’d like it a bit sweeter. Cover the maple yogurt topping and refrigerate while you prepare the strawberries.
- Slice the strawberries and place them in a bowl. Toss them with 1 tablespoon of maple syrup and let them sit for 5 minutes.
- Once the cake is completely cool, spread the maple yogurt topping evenly over the top. Spoon the strawberries and their juices over the cake just before serving.
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