By There is nothing better than a warm summer day, sunshine, and a 5 ingredient high protein strawberry shortcake. Yup, you read that right. Just 5 ingredients and 10 minutes of work for fluffy and delicious shortcakes. Serve with your favorite ice cream or cool whip and you've got the perfect protein-packed treat.
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If you're like me and grew up on strawberry shortcakes made with the pound cake in the bakery aisle at the grocery store and loved it but knew it could be better. Then this recipe is for you.
Those shortcakes are delicious but also oddly sugar-filled and processed. So, I swapped them for some simple protein drop biscuits made with your favorite protein pancake mix. Add fresh berries and your favorite frozen dessert for a match made in summer heaven.
Jump to:
strawberry fields of dreams
- 5 ingredients: Delicious isn't complicated. They use a similar method to my greek yogurt pancakes except in different ratios and a different cooking method.
- Refreshing: With fresh strawberries and Cool Whip or vanilla ice cream of choice, it's a simple and fresh dessert great for warm days.
- Use what you have: Don't have pancake mix? Use Bisquick! Don't have strawberries; use any other berries or frozen ones! I agaurentee you have everything you need to make this recipe already in your kitchen!
you don't need much
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Pancake mix: You can use a regular pancake mix for 14g of protein or a protein pancake mix for 18g of protein. Or, swap with paleo or gluten free as needed.
- Greek yogurt: Rather than just adding water to our pancake mix, we're building structure and adding protein with plain Greek yogurt. Vanilla will work, too but I will add sugar.
- Egg: Just to bind the dough together.
- Strawberries: Measure with your heart! Frozen (but thawed) works just as great.
- Cool Whip: I just love Cool Whip and the coconut version so much, but fresh whipped cream with a bit of honey is delicious, too.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: Greek yogurt
Greek yogurt is an easy swap for dairy (specifically sour cream and buttermilk) in most baked goods due to its similar flavor profile and fat content. However, it packs in around 15 grams of protein per serving! As a rule of thumb, the lower the fat, the higher the protein (and vice versa). Use it to make everything from strawberry icebox cake to high protein key lime pie and pancakes.
here's how to make protein strawberry shortcake
Be sure to scroll to the recipe card for the full shortcake recipe!
- Mix together the batter ingredients.
- Bake for 10-12 minutes or until golden brown.
- Assemble with Cool Whip and fresh berries.
how to shape shortcakes
These are very similar to a drop biscuit so they are best scooped out with an ice cream scoop that has a release arm. Or, scoop out with a spoon and lightly wet your hands to gently shape them on the pan. It can be a sticky dough so the water helps to prevent sticking.
quick recipe video
common questions
If it's too dry, add another egg. If it's too wet, add a sprinkle more pancake mix until you reach a thick but manageable consistency.
Sure thing! I like to pop them in the microwave for 1 minute, mash with a fork, and top the shortcakes with them.
storage
If you're lucky enough to have leftovers, here are some helpful tips on storing and reheating.
- Fridge: The shortcake portion will last for up to 5 days in the fridge in an airtight container. You can heat them up briefly in the microwave or enjoy cold.
- Freezer: I prefer to keep these in the freezer so I can grab one whenever I want. Reheat in the microwave for 1 minute or until thawed or pop in the fridge overnight. they'll last for 3 months in the freezer.
have more greek yogurt? make these!
Recipe
protein strawberry shortcake
Ingredients
- 6 strawberries (sliced, frozen works too)
- ¾ cup pancake mix (I like Kodiak cakes for a protein option)
- 1 egg
- ¼ cup plain non-fat Greek Yogurt
- ⅔ cup Cool Whip (or Halo Top vanilla ice cream)
Before you start!
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Instructions
- Preheat the oven to 350 degrees F.
- Mix the pancake mix, egg, and Greek yogurt in a large bowl until a thick batter forms.
- Split the batter into three even-sized blobs and put them on a baking sheet. Bake for 10-12 minutes until they're golden brown.
- Let the shortcakes cool. Then, slice them in half. Place cool whip or ice cream on one half and sliced strawberries on the other half. Then, add the other half on top and enjoy!
Video
Notes
If it's too dry, add another egg. If it's too wet, add a sprinkle more pancake mix until you reach a thick but manageable consistency. Storage
- Fridge: The shortcake portion will last for up to 5 days in the fridge in an airtight container. You can heat them up briefly in the microwave or enjoy cold.
- Freezer: I prefer to keep these in the freezer so I can grab one whenever I want. Reheat in the microwave for 1 minute or until thawed or pop in the fridge overnight. they'll last for 3 months in the freezer.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Just looking for clarification—the recipe says it serves 3 but the instructions say to split the dough in half to bake…is the baseline recipe (that includes 1 egg) supposed to make 3 shortcakes or 2? Thanks!
It makes 3 - thanks for catching that! The recipe has been updated.