National Strawberry Shortcake Day

Strawberry Shortcake

Ingredients (4 servings)

For the shortcake biscuits:

• 1 cup oat flour (or blended oats)
• 1 scoop High Whey Vanilla Cake
• 1 tsp baking powder
• Pinch of salt
• 2 tbsp coconut oil or light butter, melted
• ⅓ cup almond milk or oat milk
• 1 tbsp maple syrup or honey
• ½ tsp vanilla extract

For the strawberry filling:

• 1½ cups fresh strawberries, sliced
• 1 tbsp maple syrup or honey
• ½ tsp lemon juice

For the protein cream:

• 1 cup unsweetened coconut yogurt or light Greek-style dairy-free yogurt
• ½ scoop vanilla protein powder
• ½ tsp vanilla extract

Preparation

1. Prepare the strawberries:
   Toss sliced strawberries with maple syrup and lemon juice. Set aside for 10–15 minutes to release juices.
2. Make the shortcakes:
   Preheat oven to 350°F (180°C).
   In a bowl, mix oat flour, protein powder, baking powder, and salt.
   Add melted coconut oil, milk, maple syrup, and vanilla. Mix until a soft dough forms.
   Shape into small rounds and place on a lined baking tray.
   Bake for 12–15 minutes, until lightly golden. Let cool.
3. Prepare the protein cream:
   Whisk yogurt, protein powder, and vanilla until smooth.
4. Assemble:
   Slice shortcakes in half, layer with strawberries and protein cream, then top with remaining shortcake.

This healthy strawberry shortcake delivers everything you love about the classic dessert—fresh, sweet, and comforting—with added protein and better ingredients. Perfect for summer treats, celebrations, or a guilt-free dessert moment