High Protein Strawberry Shortcake Cups (No Bake, 30g Protein) - Quick, Fresh, and Satisfying
Ingredients
- Strawberries: 2 cups, hulled and sliced
- Lemon juice: 1 teaspoon (optional, for brightness)
- Granulated sweetener: 1–2 teaspoons (sugar, maple syrup, or stevia to taste) for macerating berries
- Plain or vanilla Greek yogurt (2% or higher): 1 1/2 cups
- Vanilla whey or plant protein powder: 2 scoops (about 50–60g total)
- Cream cheese or Neufchâtel: 2 ounces, softened (or dairy-free cream cheese)
- Vanilla extract: 1 teaspoon
- Milk of choice: 2–4 tablespoons (to thin the filling as needed)
- Pinch of salt
- Shortcake crumble: Almond flour: 1/2 cup
- Crushed vanilla wafer cookies or graham crackers: 1/2 cup (gluten-free if needed)
- Melted butter or coconut oil: 2 tablespoons
- Sweetener: 1–2 tablespoons
- Pinch of salt
- Optional garnish: Light whipped topping or extra yogurt, and lemon zest
Instructions
- Prep the strawberries: Toss sliced strawberries with lemon juice and sweetener. Let sit 10–15 minutes to release juices.
- Make the high-protein filling: In a bowl, beat Greek yogurt, cream cheese, vanilla extract, and a pinch of salt until smooth. Mix in protein powder. Add milk 1 tablespoon at a time until creamy and pudding-like—thick but spoonable.
- Stir the crumble: Combine almond flour, crushed cookies, sweetener, salt, and melted butter/oil. It should resemble damp sand that clumps when pressed.
- Assemble the cups: In 4 jars or cups, add 2 tablespoons crumble, a generous scoop of protein filling, and a layer of strawberries with some of their juices. Repeat layers once more.
- Finish and chill: Top with a sprinkle of crumble and an optional dollop of whipped topping. Chill 15–30 minutes for best texture.
- Serve: Add lemon zest or a drizzle of the berry juice. Spoon and enjoy.