How much protein is in this high protein strawberry shortcake recipe?

Each serving contains approximately 18–22 grams of protein, depending on the brand of protein powder and type of yogurt used. It’s designed to be balanced for energy and satiety, making it perfect for post-workout recovery or as a protein-packed dessert.

What’s the best protein powder to use for baking this shortcake?

Vanilla whey isolate or a clean, plant-based protein with minimal fillers works best. Look for one without artificial sweeteners, so it doesn’t overpower the natural sweetness of strawberries and maple syrup.

Is this high protein strawberry shortcake good for weight loss?

Yes, it’s a smart choice if you're aiming to manage weight. High protein keeps you fuller longer, helps stabilize blood sugar, and reduces cravings. Plus, the recipe uses low-glycemic sweeteners and nutrient-dense ingredients.

High Protein Strawberry Shortcake Recipe – Easy, Sweet, Packed With Protein

Description

A fluffy, sweet, and guilt-free twist on the classic favorite—this high protein strawberry shortcake recipe is made with almond flour, protein powder, and Greek yogurt for a dessert that fuels your body and satisfies your cravings.

Ingredients

Scale

1 cup almond flour
1/3 cup vanilla protein powder (whey or plant-based)
1 tsp baking powder
Pinch of sea salt
2 large eggs
1/4 cup unsweetened almond milk
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
1.5 cups sliced fresh strawberries
1 tsp lemon juice
1–2 tsp monk fruit or coconut sugar (optional)
1 cup plain Greek yogurt
1 tbsp maple syrup
1/2 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Line a baking tray or prepare a muffin tin.
In a large bowl, whisk almond flour, protein powder, baking powder, and salt.
In another bowl, whisk eggs, almond milk, vanilla extract, and melted oil/butter.
Combine wet and dry ingredients gently until just mixed.
Scoop batter into rounds or muffin tin. Bake 12–15 minutes or until golden and firm.
While baking, mix sliced strawberries with lemon juice and monk fruit. Let sit.
In a bowl, whisk Greek yogurt with maple syrup and vanilla until fluffy.
Cool shortcakes, then slice in half horizontally.
Layer with yogurt cream and strawberries, then top with remaining shortcake.
Serve immediately or chill before serving for a firmer texture.

Notes

For dairy-free, use coconut yogurt and a plant-based protein powder.
For keto, substitute maple syrup with stevia or erythritol.
Make ahead: Freeze shortcakes and assemble fresh with toppings when ready.
Add crushed nuts, mint, or dark chocolate for extra flair.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert, High Protein
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 shortcake
Calories: 215
Sugar: 6g
Sodium: 105mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 18g
Cholesterol: 50mg