High Protein Strawberry Shortcake Bake (Fresh & Fruity)
The moment I took a bite of this High Protein Strawberry Shortcake Bake, the sweetness of the strawberries and the creaminess of the Greek yogurt transported me to a sunny summer afternoon in my grandmother’s garden.
I remember making this recipe for the first time last summer with my niece, and she insisted on adding an extra cup of strawberries, which made the bake even more divine.
It was a revelation moment for me, and this High Protein Strawberry Shortcake Bake (Fresh & Fruity) quickly became a cherished family favorite.
Why You’ll Love This High Protein Strawberry Shortcake Bake (Fresh & Fruity)
- The combination of juicy strawberries and crunchy almond flour creates a delightful texture.
- The flavor profile is a perfect balance of sweet and tangy.
- This recipe is ready in just 35 minutes.
- It’s foolproof and easy to make, even for beginners.
- Perfect for springtime gatherings or brunch.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsweetened almond milk
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1 cup sliced strawberries
- 1 cup sliced banana
- 1 cup whipped cream
- 1 tsp baking powder
- 1/4 tsp salt
The star ingredients, strawberries and Greek yogurt, are what make this bake truly special – their sweetness and creaminess elevate the entire dish.
Expert Tips for the Best High Protein Strawberry Shortcake Bake (Fresh & Fruity)
- Don’t overmix the batter to ensure a tender crumb.
- Use room temperature ingredients for a smooth batter.
- Add a sprinkle of granola on top for extra crunch.
- Check for doneness by inserting a toothpick.
- Make ahead and refrigerate overnight for easy serving.
Variations and Substitutions
For a gluten-free version, swap almond flour with coconut flour. For a protein boost, add a scoop of your favorite protein powder. For a bold flavor twist, add a hint of lemon zest.
How to Store and Reheat
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds. Freeze for up to 2 months and thaw overnight.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, thaw and pat dry with a paper towel before using.
How do I prevent the bake from becoming too dense?
Don’t overmix the batter and use room temperature ingredients.
Can I serve this at room temperature?
Yes, it’s perfect for a springtime gathering or brunch.
I hope you enjoy making and devouring this High Protein Strawberry Shortcake Bake as much as my family and I do! Give it a try and let me know what you think.
High Protein Shortcake
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 375°F (190°C).
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2In a large bowl, mix together flour, oats, and baking powder.
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3In a separate bowl, whisk together almond milk, Greek yogurt, eggs, honey, and vanilla extract.
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4Pour wet ingredients into dry ingredients and stir until combined.
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5Fold in melted coconut oil, sliced strawberries, and sliced banana.
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6Pour batter into a 9×9 inch baking dish.
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7Bake for 25 minutes or until a toothpick comes out clean.
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8Top with whipped cream and serve warm.
