Protein Strawberry Shortcake
Serves 6
5 mins prep
20 mins cook
20 mins Chill Time:
45 mins total
Delicate and super delicious Protein Strawberry Shortcake recipe with a protein scone base and cream layer too. Healthy strawberry shortcake uses protein powder and Greek yogurt and has no sugar, butter, or heavy cream.
cup + 2 tbspWhole Wheat Pastry Flour105g, see post for sub
cupVanilla Protein Powder45g, Whey-caesin
cupUnflavored Protein Powder30g, Whey-caesin, see post for sub
cupCoconut Flour28g
tbspZero Calorie 1:1 Sugar-free Sugar Replacement24g
cupNon-fat Plain Greek Yogurt281g
Topping:
cupNon-fat Plain Greek Yogurt336g
cup + 1 tbspVanilla Protein Powder36g, Whey-caesin
cupChopped Strawberries216g
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Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener and baking powder.
Add yogurt and pull together with spoon/spatula to make large dough crumbles.
Use hands to bring together.
Knead ONLY LITTLE till it comes together. Dough should be slightly wet, not ‘knead-able’.
DO NOT OVER-KNEAD or scones will be tough and not crumbly.
Transfer to parchment lined baking sheet and shape (gently) into circle about 1¼” thick.
Place dough in fridge to chill for 20 minutes.
Use pizza cutter or sharp knife to cut into 6 scones.
Space out cut scones.
Bake for 18-20 minutes until outsides are crusty, but still soft to touch. Toothpick inserted into center should come out clean.
Let cool.
Assemble:
In a bowl, mix yogurt and protein powder.
Cut scones in half along the bottom (like making 2 slices of bread).
Assemble (6) shortcakes with scone base on bottom, Greek yogurt mixture, then strawberries, scone top, and repeat.