Strawberry Shortcake
on Feb 13, 2025, Updated Mar 04, 2025
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Indulge in a healthier take on the classic strawberry shortcake with this protein-packed version! Made with creamy Greek yogurt, high-quality protein powder, and reduced sugar, this dessert offers a deliciously light yet satisfying treat. Perfect for post-workout recovery or a guilt-free indulgence, this shortcake delivers all the flavor you love with a nutritious boost. Enjoy a wholesome twist on a timeless favorite! This is the perfect Valentine’s Day treat to add to your day!!
Table of Contents
NUTRITIONAL INFORMATION / MACROS
Makes: 12 servings
Serving size: 1/12th of the cake (about 145g)
Calories: 237
Macros: 10.4p / 44.1c / 2.6f (1.6 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Strawberry Shortcake to add it to your food diary.
INGREDIENTS
For the Cake:
- Betty Crocker Vanilla cake mix
- Fairlife Fat Free Ultra Filtered Milk
- Plain non fat Greek yogurt
For the Topping:
- Fresh strawberries
- Swerve (or other sugar substitute)
- Lemon or lime juice
- Salt
- Sugar free instant pudding (cheesecake or vanilla)
- Vanilla whey protein powder (I used Clean Simple Eats)
- Plain non fat Greek yogurt
- Fairlife Fat Free Ultra Filtered Milk
- Cool Whip Original
Making the Cake
Whisk the cake mix, fat free Fairlife Milk and Greek yogurt together and pour into a 9×13 pan to bake. The batter will be nice and thick and will bake up perfectly!
Making the Pudding & Whipped Cream Layer
In a mixing bowl or stand mixer combine the pudding mix, protein powder, Greek yogurt, and more Fiarlife milk. Whisk for 2 minutes, cover, and place in the refrigerator for 2 hours. Once that is set up, you’ll fold in the Cool Whip for the deliciously creamy layer!
Strawberry Topping
Place half of the strawberries in a sauce pan over medium high heat. Add the water and simmer about 15 minutes until reduced. Mash or blend the strawberries before placing in the refrigerator to cool and continue to thicken.
Recipe Tip
Make this one the day before serving! Prepare the cake, whipped topping, and strawberry “jam” day 1. Day 2 frost the Strawberry Shortcake and serve!
Layering the Cake
Poke holes in the cake and pour the pudding mixture over the top, add the reduced strawberry topping, and top with fresh sliced strawberries!
My Fave Protein Powder
My Favorite Protein Powder
Clean Simple Eats is my favorite protein powder and the only brand I use to make my creamis. Save 10% on all flavors of protein from CSE with discount code STAYFITMOM.
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Supplies Used
- 9×13 Casserole Dish – This size pan comes in SO handy for so many recipes and works perfectly for this Strawberry Shortcake!
STORING LEFTOVERS
You can cover your leftover Strawberry Shortcake with something like tinfoil or saran wrap and put it in your fridge. Will stay good for a couple of days this way–if it lasts that long!
Other Protein Dessert Recipes to Love:
- Peanut Butter Protein Bars from Monthly Macro Meals February 2025
- Lemon Sheet Cake from Monthly Macro Meals May 2024
- Pumpkin Chocolate Sheet Cake from Monthly Macro Meals Sept 2024
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Macros included for all recipes and pre loaded in the apps for easy macro tracking!
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Strawberry Shortcake
Equipment
Ingredients
Ingredients for the Cake:
- 1 Betty Crocker Vanilla cake mix
- 1 cup Fairlife Fat Free Ultra Filtered Milk
- 150 g plain non fat Greek yogurt
Ingredients for the Topping:
- 2 pounds fresh strawberries
- 2 tablespoons Swerve, or other sugar substitute
- 1 tablespoon lemon or lime juice
- pinch of salt
- 1 package sugar free instant pudding, 1.34oz.(cheesecake or vanilla)
- 2 scoops vanilla whey protein powder, I used Clean Simple Eats
- 227 g plain non fat Greek yogurt
- 1/2 cup Fairlife Fat Free Ultra Filtered Milk
- 4 ounces Cool Whip Original
Instructions
- Preheat the oven to 350 degrees and line a 1/4 cookie sheet or 9X13 casserole dish with a sheet of parchment paper and spray with cooking spray.
- In a mixing bowl combine the cake ingredients. Pour into the pan and bake 25 minutes. Set aside to cool completely when finished.
- In a mixing bowl or stand mixer combine the pudding mix, protein powder, 227g Greek yogurt, and 1/2 cup of milk. Whisk for 2 minutes, cover, and place in the refrigerator for 2 hours.
- Clean and slice the strawberries into quarters. Place strawberries in a bowl and sprinkle with the Swerve and pinch of salt. Add the lemon juice and toss well. Cover half the strawberries and place in the refrigerator.
- Place the remaining half of the strawberries in a sauce pan over medium high heat. Add 1 & 1/2 tablespoons of water and simmer about 15 minutes until reduced. Mash or blend the strawberries before placing in the refrigerator to cool and continue to thicken.
- After the pudding mix has been in the refrigerator for two hours remove and fold in the cool whip.
- Poke the cake with a fork all over before topping with the pudding mix. Next layer on the reduced strawberries and sliced strawberries. Enjoy! Refrigerate leftovers.
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Strawberry Shortcake.”
Made this for a Valentine’s Day treat. 10/10. So good. Easy to do! Doesn’t taste healthy. 😉