protein strawberry shortcake
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.
Servings: 3
Calories: 325kcal
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
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
What to do I do if the batter is too dry or wet?
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
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.
Nutrition
Serving: 1shortcake | Calories: 325kcal | Carbohydrates: 40g | Protein: 15g | Fat: 12g | Fiber: 1.4g | Sugar: 4g