Yummy, Protein Strawberry ShortCake

Strawberry Shortcake Revamped

Yep, I did it! Trying to make this Strawberry Shortcake but this was not an easy creation it took many attempts before I figured it out. Luckily you can reap the benefits of my trial and error.

I love Strawberry Shortcake when I was pregnant with my third I would call Cheesecake Factory 20 minutes before my husband got off work so it would be ready for him to pick up just as he passed it driving home. I specially requested everything in individual containers, and when he came back, I would welcome my Sweet delicious Strawberry Shortcake and then my sweet husband for giving in to my pregnancy cravings. Although I really can’t blame that on pregnancy because I still crave Cheesecake Factory Strawberry Shortcake, there are several problems with it now.

1) I am lactose intolerant, and that delicious Vanilla Icecream does not go well with my digestive system (it never has, but I care now)

2) That buttery, flaky, with a hint of sweetness, is not tolerable with my wheat allergy. Therefore, I no longer indulge in decadent goodness.

On Memorial Day weekend we had a cookout at our house which we are known to do. Any holiday, weekend, moment calls for a barbecue in my house. I just love to grill. I didn’t say, my husband, because I am the grill master at my house. Although, he is coming around and did well last night as we fired up the grill. I was shocked he even volunteered.

Anyways, on Memorial Day, family friends brought over my favorite dessert- Strawberry Shortcake.  In that moment I experienced how my husband felt every time he would bring me home my favorite treat. I had to watch everyone else devour the Strawberry Shortcake. The next day I made it my mission to create a healthy yummy fat loss, gluten-free friendly Strawberry Shortcake and drum roll please…..here it is!

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Yummy, Protein Strawberry ShortCake

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories per serving: 151

Fat per serving: 1g

Ingredients

• Protein Angel Food Cake
• 4 room temperature egg whites
• 1 tsp. cream of tartar
• 1/4 cup Classic Lakanto Sweetener
• 3/4 c. of Nuzest Clean Lean Vanilla Protein Powder
• 1/2 tsp. Baking Powder
• Coconut Whipped Cream
• 1 can Coconut Milk (full fat!)
• •1/2 cup Powdered Monk Fruit Sweeteners
• • 1 tsp. vanilla extract

Instructions

1. Preheat oven to 350 degrees
2. Line Cupcake Tin or grease really well
3. Make sure eggs are at room temperature
4. Place all ingredients in bowl (Except protein powder)
5. Mix on highest speed for a few minutes until high peaks form. Use whisk attachment
6. Sprinkle Protein Powder on top and gently fold into egg whites but DO NOT OVER MIX
7. Place in cupcake liners or greased pan and then in oven for 20 minutes until golden brown
8. Take out, let cool for a few minutes.
9. Coconut Whipped Cream
10. Place the can of coconut milk in the refrigerator and chill overnight.
11. Place a medium-sized, deep metal mixing bowl and beaters in the freezer and chill.
12. Remove coconut milk from refrigerator, but do not agitate – you want it to remain separated. Open the can and scoop off the cream layer that has risen to the top. Place cream in chilled bowl.
13. Beat the coconut cream on high speed for 2-3 minutes or until fluffy peaks form.
14. Add Powdered Monk Fruit Sweetener while mixers are going to incorporate.
15. Assemble cake with cut strawberries and top with Coconut Whipped Cream

Notes

30g protein 5g carbs

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