High-Protein Strawberry Shortcake

ÉquipeNutrition Shortcake aux fraises riche en protéines High-Protein Strawberry Shortcake TeamNutrition

Strawberry season is one of my favourite parts of summer! These sweet, juicy berries are perfect for turning into something delicious. Created by a dietitian, this version of strawberry shortcake is ultra satisfying: a soft almond flour base, thick Greek yogurt, and plenty of fresh strawberries. It’s high in protein, naturally sweet, and comes together in minutes. Simple ingredients, big summer vibes.

Preparation 10 min
Cooking 15 min
Portion 2

Nutrition Facts (per serving)

Calories
330
Fat
20
Carbohydrates
24
Fibre
5
Protein
16
Sodium
200

Ingredients

Shortcake

  • 125 ml (½ cup) almond flour

  • 15 ml (1 tbsp) ground flaxseeds

  • 7.5 ml (½ tbsp) sugar

  • 2.5 ml (½ tsp) baking powder

  • 1 ml (¼ tsp) salt

  • 10 ml (2 tsp) canola oil

  • 5 ml (1 tsp) vanilla extract

  • 5–10 ml (1–2 tsp) milk of choice, as needed

Topping

  • 250 ml (1 cup) plain 0% Greek yogurt

  • 15 ml (1 tbsp) maple syrup (or honey)

  • 10 ripe strawberries, stems removed and quartered

Preparation

  1. Preheat the oven to 175°C (350°F).
  2. In a small bowl, mix the almond flour, ground flaxseeds, baking powder, sugar, and salt. Add the canola oil and vanilla extract. Stir until the mixture resembles wet sand.
  3. Add milk, 5 ml (1 tsp) at a time, until the dough just holds together.
  4. Press the dough into a small 16.5 cm (6½ in) skillet or baking dish. Bake for 12–15 minutes, or until lightly golden. Let cool completely.
  5. In another bowl, mix the Greek yogurt with the maple syrup.
  6. Top the cooled shortcake with yogurt, then strawberries. Serve immediately.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.