Spoon and bowl or fork and plate? How you eat your cake says a lot about you. A fork and plate is the traditional choice – and likely the more sophisticated of the two. But if you’re digging into these strawberry shortcakes, you’d be a fool not to spoon. With the proper scooper-uppers in hand, you’ll be sure to get every last drop of naturally sweetened strawberry sauce and every crumb of that protein-infused shortcake. With so much texture and flavor, you may get “bowled” away.
Makes 16 servings (1 cake square with strawberries and cream)
Macros per serving: 143 calories | 5.5 g protein | 15.7 g carbs | 8.2 g fat | 1.7 g sugar | 1.6 g fiber
Cake
1 scoop ARO Vanilla Whey Protein Complex PLUS
1 cup oat flour (or finely ground Vitacost Rolled Oats)
1/2 cup almond flour
1/2 cup Vitacost Xylitol
1 tsp. baking powder
1/4 tsp. salt
1/4 cup melted Vitacost Coconut Oil
1/3 cup plain Greek yogurt
1/2 cup unsweetened vanilla almond milk
2 eggs
Whipped Coconut Cream
1 can (14 oz.) full-fat coconut milk, chilled overnight (or at least 8 hours)
1 Tbsp. Vitacost Xylitol
1 tsp. vanilla extract
Strawberry Sauce
2 cups fresh strawberries, sliced and divided
1 Tbsp. Vitacost Xylitol
Directions
- Preheat oven to 350 degrees F and grease an 8” x 8” baking dish with non-stick cooking spray or coconut oil.
- In a large bowl, sift together protein powder, flours, xylitol, baking powder and salt.
- In a separate bowl, whisk together coconut oil, yogurt, milk and eggs.
- Pour wet ingredients into dry and stir until batter is smooth.
- Pour batter into prepared baking dish and bake 22-26 minutes. Let cake cool while preparing the coconut cream and strawberry sauce.
- Spoon out solid portion of canned coconut milk into chilled metal bowl. Using a handheld mixer, beat milk until smooth and slightly fluffy.
- Add vanilla xylitol and vanilla extract. Mix well and place in refrigerator until ready to serve.
- In a medium bowl, mash 1 cup sliced strawberries with xylitol until mixture becomes juicy. Stir in remaining strawberries to keep the sauce chunky.
- Slice cake into 16 even squares. Slice each of those squares in half and place one of the halves on a plate. Spoon strawberry sauce and whipped coconut topping over top. Place second half on top, add more whipped coconut and strawberries and serve.