strawberryshortcakepsq — Makes: *9 Servings*
Per Serving: *20g Protein | 237 Cal*

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If you’re looking for the perfect Valentine’s Day treat that’s high in protein, soft, fluffy, and bursting with fresh strawberries, this Protein Strawberry Shortcake Bake is it! Think of it as a high-protein take on classic strawberry shortcake, with warm vanilla flavors, juicy strawberry topping, and an optional white chocolate swirl that makes it feel extra special.

To be honest, this recipe inspiration actually came from the recent time I spent in the hopsital. The dessert menu included a strawberry shortcake and I was VERY intrigued. I figured a strawberry shortcake was an easy recupe to make protein-packed, so challenge accepted!

Not only is this easy to make, but it’s also macro-friendly, making it a delicious way to treat yourself (or someone you love!) while sticking to your health goals. The use of monk fruit makes it lower in sugar than a traditional strawberry shortcake, and the high protein content helps to mitigate blood sugar spikes to those who may be sensitive.

The colors make this a wonderful Valentines day to treat to make for your hunny this year, so I hope you give this yummy recipe a try!

Why You’ll Love This Recipe

High-Protein & Balanced Macros – Each serving is packed with protein to keep you full and satisfied
Easy to Make – Simple ingredients, minimal prep, and one-bowl mixing make this a fuss-free recipe.
Healthy & Wholesome – Made with whole grains, protein powder, and natural, low-glycemic sweetener while keeping the flavors indulgent.
Perfect for Valentine's Day – The strawberry topping and white chocolate swirl make this a festive, love-filled treat!

Ingredients You’ll Need

For the Bake:

2.5 cups Kodiak Powercake Mix
2 scoops (60g or ½ cup) vanilla protein powder – I used Clean Simple Eats (Code: PROTEINSNACKQUEENfor savings!).
¼ cup sweetener – I used Monk Fruit for a lower-calorie, natural option.
2 tablespoons white chocolate chips (optional) – Adds richness and a touch of sweetness.
½ cup blended low-fat cottage cheese – Helps create a moist, protein-rich texture.
2 whole eggs – Provides structure and fluffiness.
¾ cup milk – Adds moisture to the batter.

For the Strawberry Topping:

2 lbs strawberries, sliced
¼ cup monk fruit
Juice of 1 lemon

Optional Toppings:

White Chocolate Swirl:
- 2 tablespoons white chocolate, melted
- 1 teaspoon coconut oil
Whipped Cream – Because why not?

How to Make Protein Strawberry Shortcake Bake

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 9x9-inch baking tray with parchment paper to prevent sticking.

Step 2: Mix the Batter

In a large bowl, whisk together all dry ingredients (Kodiak mix, protein powder, sweetener, and white chocolate chips).
Add and mix together the wet ingredients (blended cottage cheese, eggs, and milk).
Mix until smooth, but avoid overmixing, as this can make the bake too dense.

Step 3: Make the Strawberry Topping

In a bowl, combine the sliced strawberries, monk fruit sweetener, and lemon juice.
Heat in a pan over medium-low heat (or microwave in short bursts), stirring occasionally, until the strawberries break down into a thick, jam-like consistency.
Let cool, then set aside.

Step 4: Assemble & Add Toppings

Pour the batter into your prepared 9x9-inch pan.
Take a few cooked strawberries from your marmalade and place them on top of the batter. Gently swirl them in, keeping them shallow to prevent sogginess.

Step 5: Optional White Chocolate Swirl

Melt white chocolate and coconut oil in the microwave in 15-second intervals, stirring in between to prevent burning.
Drizzle the melted white chocolate over the top of the batter.
Use a butter knife to gently swirl it into the top for a beautiful marbled effect.

Step 6: Bake & Cool

Bake for 20-22 minutes, or until the edges are golden and a toothpick inserted comes out clean.
Let cool completely before slicing—this helps the texture set.

Step 7: Serve & Enjoy!

Slice into 9 squares.
Top with strawberry marmalade and a dollop of whipped cream.
Serve immediately and enjoy this Valentine’s Day treat guilt-free!

Nutrition Facts- without toppings (Makes 9 squares)

Calories: 237
Protein: 20g
Carbs: 30g
Fat: 2g

Best Practices & Tips for the Perfect Bake

Don’t Overmix – Overmixing can make your bake dense instead of fluffy. Stir until just combined.
Avoid Soggy Batter – When adding strawberries to the top, keep them shallow and avoid adding too much liquid.
Let It Cool – This bake sets as it cools—cutting too early may make it seem underdone.
White Chocolate Swirl Hack – If you struggle with swirling, use a toothpick instead of a butter knife for more control.

Substitutions & Variations

Need a Gluten-Free Version?

Swap Kodiak mix for a gluten-free pancake mix or a blend of oat flour and almond flour (1:1).

Dairy-Free Alternative

Use almond or oat milk instead of regular milk.
Swap cottage cheese for dairy-free Greek yogurt.
Use dairy-free white chocolate or skip it altogether.

Want Even More Protein?

Add one extra scoop of protein powder and slightly increase the milk to keep the texture balanced.

Prefer a Chocolate Twist?

Add cocoa powder to the batter or use dark chocolate chips instead of white chocolate.

FAQs

Yes! This bake stores well in the fridge for up to 3 days. Just reheat in the microwave for 15-20 seconds before serving.
A whey-casein blend works best for baking. I used Clean Simple Eats, but you can use your favorite vanilla protein.
Absolutely! Just divide the batter into a muffin tin and bake at 350°F for 15-18 minutes.
In the fridge: Store in an airtight container for up to 3 days. In the freezer: Freeze individual squares for up to 2 months.

Final Thoughts

This Protein Strawberry Shortcake Bake is the ultimate healthy Valentine’s Day treat—fluffy, delicious, and full of protein-packed goodness. Whether you’re enjoying it with someone special or treating yourself, this is a dessert that feels indulgent while keeping you on track.

Let me know if you try it—I’d love to hear what you think! ❤️🍓✨