Protein Packed Strawberry Shortcake

Leo Biette-Timmons

Healthier High Protein Strawberry Shortcake

Classic strawberry shortcake is phenomenal… but it’s also mostly refined carbs, sugar, and butter, always leaving me wanting more. This version keeps the original flavor while increasing protein, dialing back added sugar, and keeping portions incredibly satisfying. It’s dessert that actually fits into a fat loss or maintenance phase — and doesn’t taste like it’s trying too hard.

 

Ingredients

High Protein Biscuits (makes 6)

  • 90g allpurpose flour
  • 70g oat flour
  • 30g casein protein powder
  • 20g coconut sugar
  • ½ Tbsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 45g cold butter, cubed
  • 150g plain Greek yogurt
  • 1 large egg
  • 15 ml skim milk
  • 4g vanilla extract

Macerated Strawberries

  • 325g fresh strawberries, sliced
  • 45g maple syrup
  • Juice of ½ lemon

Cream Layer

  • Cool Whip (45g per serving)
    • Could go zero sugar Cool Whip to lower calories even more

 

Instructions

1. Make the Strawberries

  1. Slice fresh strawberries, and toss with maple syrup and lemon juice.
  2. Let sit for at least 30 minutes to release juices.
    (This creates that classic syrupy shortcake vibe without tons of sugar)

2. Bake the Biscuits

  1. Preheat oven to 400°F (205°C) and line a baking sheet.
  2. Whisk all dry biscuit ingredients together.
  3. Cut in cold butter until crumbly.
  4. Mix yogurt, egg, milk, and vanilla separately, then fold into dry ingredients.
  5. Divide dough into 6 biscuits and place on baking sheet.
  6. Bake 14–16 minutes, until lightly golden.

3. Assemble

  1. Slice one biscuit in half.
  2. Add 45g Cool Whip split between each half.
  3. Scoop 1/6th of the macerated strawberries on top.
  4. Top with extra strawberry juice if desired.

 

Nutrition (per serving)

Calories: 370

Protein: 12 g

Carbohydrates: 55 g

Fat: 15 g

Fiber: 4 g

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