High Protein Strawberry Shortcakes

with yogurt whipped cream and juicy berries

strawberry shortcakes on a plate with yogurt whey protein filling
Goal mass_gain
Total time 45 mins
Difficulty Medium
Nutritional value (per portion)
kcal 323
Protein 17 g
Fat 11 g
CARBOHYDRATES 40 g
Ingredients …

6 Persons

You will need

125 g wholegrain spelt flour
125 g plain white flour
30 g Whey Protein Vanilla
Whey Protein Vanilla
Whey Protein Vanilla
The highest-quality protein from pasture-raised, grass-fed cows.
4.6/5
£29.99
750g
(£39.99/1kg)
1 tbsp baking powder
0.25 tsp salt
50 g unsalted butter, cold cubed
180 g 0% fat Greek yogurt
4 tbsp skimmed milk, plus some for brushing
1 tbsp caster sugar (optional)

1.
FILLING:
60 ml whipping cream
150 g 0% fat Greek yogurt
10 g Whey Protein Vanilla
Whey Protein Vanilla
Whey Protein Vanilla
The highest-quality protein from pasture-raised, grass-fed cows.
4.6/5
£29.99
750g
(£39.99/1kg)
600 g strawberries, hulled, sliced

High Protein Strawberry Shortcakes

with yogurt whipped cream and juicy berries

By: Izy Hossack
High protein strawberry shortcakes are a summer classic – buttery, flaky biscuits split and filled with fresh strawberries. We use a mixture of yogurt and whipped cream for a fluffy yet high-protein filling.

Preparation

  • Preheat the oven to 180C fan (200C non-fan) and line a baking tray with baking paper.
  • Combine both types of flour, protein powder, baking powder and salt in a medium bowl, stirring to mix well. Add the butter and use your fingertips to rub it into the dry ingredients until no large lumps of butter remain.
  • Mix the yogurt and milk together then pour into the bowl of flour mixture and stir gently to combine into a slightly sticky dough.
  • Tip the dough out onto a lightly floured work surface and dust the top with a bit more flour. Pat the dough out so it’s around 2cm thick. Cut into 6 scones using a 7cm cutter (or a glass), re-rolling the scraps as needed.
  • Transfer to the lined baking tray. Brush with some milk, sprinkle on caster sugar (if using) and bake for 12-17 minutes, until golden brown.
  • For the filling, whisk the cream in a medium bowl until you get soft peaks. Stir in the yogurt and protein powder until smooth.
  • Serve the shortcakes cut in half, filled with the yogurt-cream and sliced strawberries.
  • Enjoy!
For double strawberry flavour, use our strawberry whey protein in the biscuits and whipped cream filling, instead of vanilla protein.
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