High Protein Strawberry Shortcake

If you’ve ever thought “I just want something sweet at night without ruining my progress”… this is it.

This high-protein strawberry shortcake uses a cloud bread base made from whipped egg whites, giving you that light, fluffy, cake-like texture without the heavy calories or sugar crash.

It’s the kind of recipe busy moms actually need: quick, simple, and something you can throw together without overthinking it. High volume, low calorie, and surprisingly satisfying.

And yes… you can eat multiple and still stay on track. HECK YES!

Macros (Approximate)

For 3 shortcakes (⅓ batch):

• Calories: 100

• Protein: 14g

• Carbs: 8g

• Fat: 1g

Macros will vary slightly based on whipped cream used.

Ingredients

Cloud Bread Base:

• 1.5 cups/360 g Liquid egg whites

• 2 tsp monkfruit sweetener

• 1 tsp vanilla extract

• 2 dried strawberries (crushed into powder for color)

  
  

Strawberry Topping:

• 1–1.5 cups fresh strawberries, chopped

• 1 tsp monkfruit sweetener

  
  

Optional Toppings:

• Light whipped cream

• Crushed dried strawberries

  
  

Instructions

1. Preheat oven to 350°F.

2. In a large bowl, add egg whites, monkfruit sweetener, vanilla, and crushed dried strawberries.

3. Using a hand mixer, whip until stiff peaks form (this is key—don’t rush it).

4. Gently spoon mixture into a silicone muffin tin (12 cups).

5. Bake for 18–22 minutes, or until tops are lightly golden.

6. Let cool completely before removing.

7. While baking, prepare strawberries:

   • Mix chopped strawberries with monkfruit

   • Let sit in fridge to macerate (release juices)

8. Assemble:

   • Top 3–4 cloud breads with strawberries

   • Add whipped cream

   • Sprinkle crushed dried strawberries on top