Go Back

High Protein Strawberry Shortcake Cups - A Light, Fresh Treat With A Boost

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Strawberries: 1 pound fresh strawberries, hulled and sliced
  • Lemon juice: 1 tablespoon, fresh
  • Maple syrup or honey: 1–2 tablespoons, to macerate the berries
  • Vanilla extract: 1 teaspoon, divided
  • Base (choose one): 4 cups cubed angel food cake (store-bought or homemade), or
  • 4 cups cubed protein pancakes or protein waffles, or
  • Protein mug cake cut into cubes (see note in Alternatives)
  • Greek yogurt: 2 cups, plain 2% or nonfat
  • Protein powder: 1/2 to 3/4 cup vanilla whey or plant-based protein
  • Milk of choice: 2–4 tablespoons (to thin the cream as needed)
  • Sweetener for cream: 1–2 tablespoons powdered sugar, maple syrup, or a zero-calorie sweetener
  • Pinch of salt for balance
  • Optional toppings: Fresh mint, lemon zest, shaved dark chocolate, or crushed freeze-dried strawberries

Method
 

  1. Macerate the strawberries: In a bowl, toss sliced strawberries with lemon juice, maple syrup or honey, and half the vanilla. Let sit for 10–15 minutes until they release their juices.
  2. Prep the base: Cube your cake or pancake base into bite-size pieces. Aim for 1-inch cubes so they soak up juices without getting soggy.
  3. Make the protein cream: In a mixing bowl, whisk Greek yogurt, protein powder, remaining vanilla, sweetener, a pinch of salt, and 2 tablespoons milk. Add more milk 1 tablespoon at a time until it’s thick but spoonable, like whipped cream.
  4. Layer the cups: Add a layer of cake cubes to the bottom of each serving cup or jar. Spoon over some strawberry juices to moisten the cake slightly.
  5. Add cream and berries: Spoon a layer of protein cream over the cake, then a generous spoonful of strawberries. Repeat layers once more if your cups are tall.
  6. Finish and chill: Top with a final dollop of cream, a few strawberry slices, and optional garnishes like mint or lemon zest. Chill for 15–30 minutes for best texture.
  7. Serve: Enjoy cold. The layers hold well, and the flavors meld beautifully after a short rest.