Healthy Strawberry Shortcake Cake (Soft, Fluffy & Made With Oat Flour)

Healthy strawberry shortcake made with oat flour and topped with maple yogurt cream and fresh strawberries

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This healthy strawberry shortcake cake is soft, fluffy, and made with oat flour for a tender crumb that still feels like real cake. 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.

Prep Time25

Cook Time25

cooling time1

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Oat flour, strawberry

Servings:

Calories: 300kcal

Author: Crystal Yentzen

Equipment

9-inch cake pan

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.

Notes

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 tips and substitutions in more detail.

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.

Storage- For best texture, store the cake, topping, and strawberries separately and assemble just before serving. Once assembled, store in the refrigerator, covered, for up to 3 days.

Nutrition