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Description
A high-protein twist on classic strawberry shortcake, featuring protein-packed biscuits made with Greek yogurt and protein powder, topped with fresh macerated strawberries and a creamy cottage cheese whipped topping.
Ingredients
- 1 cup all-purpose flour
- ½ cup plain Greek yogurt
- 1 scoop unflavored or vanilla protein powder (whey or plant-based)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons cold butter or coconut oil, cut into small pieces
- 2–3 tablespoons milk (as needed for dough)
- For the Strawberry Topping:
- 1 pint fresh strawberries, sliced
- 1-2 teaspoons maple syrup or honey (optional, for sweetness)
- For the Whipped Topping:
- 1 cup full-fat cottage cheese
- ½ cup fresh or thawed frozen strawberries
- 1–2 teaspoons maple syrup or honey (to taste)
- ½ teaspoon pure vanilla extract
- Pinch of salt (optional)
Instructions
- Prepare the shortcake biscuits: In a large bowl, whisk together the flour, Greek yogurt, protein powder, baking powder, and salt.
- Cut in the fat: Add the cold butter or coconut oil to the dry ingredients and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Form the dough: Gradually add milk, 1 tablespoon at a time, mixing until a cohesive dough forms. Do not overmix. Shape the dough into biscuits.
- Bake the biscuits: Preheat oven to 400°F (200°C). Place the biscuits on a baking sheet and bake for 12–14 minutes, or until golden brown and cooked through. Let them cool slightly.
- Prepare the strawberry topping: Gently toss the sliced fresh strawberries with maple syrup or honey, if using. Allow them to macerate slightly to release their juices.
- Make the whipped topping: In a blender or food processor, combine the cottage cheese, ½ cup strawberries, maple syrup or honey, vanilla extract, and a pinch of salt (if desired). Blend until completely smooth and creamy.
- Assemble the shortcakes: Carefully slice each cooled biscuit in half horizontally. Place a generous scoop of the high-protein whipped topping on the bottom half, then layer with sliced fresh strawberries. Place the top half of the biscuit over the strawberries. Serve immediately.