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
- 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
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.