Lightened Up Strawberry Shortcake

Hello friends!  Saturday is upon us, and you know what that means.  It’s Healthy Swap, Sweet Treat Recipe Day! Today, I’ve got a dessert that’ll make your taste buds dance and your waistline smile – a Lightened-up Strawberry Shortcake. This delightful dessert is not only a flavor sensation but also a nutritional, protein packed powerhouse. So, grab your apron and let’s dive into this lightened up indulgence!

 

Why Strawberries?

Before we delve into the recipe, let’s talk about the star of the show – strawberries! These ruby-red gems aren’t just delicious; they’re also packed with health benefits. Strawberries are loaded with antioxidants, vitamins, and fiber, making them a sweet addition to any diet. They’ve been linked to improved heart health, better blood sugar regulation, and even enhanced cognitive function. Plus, at just 49 calories per cup, they’re a beautiful way to satisfy your sweet tooth and get in those vitamins and nutrients we love.

 

Maximized Macros, Minimized Calories…

Now, let’s break down the macros of this heavenly treat. With just 141 calories per slice, this Lightened Up Strawberry Shortcake delivers a balanced blend of carbs, fats, and protein that’ll keep you satisfied without sabotaging your goals. Each slice contains approximately 14.9g of carbs, 2.9g of fats, and 13g of protein – a macro-friendly option that fits seamlessly into any healthy lifestyle.  Now, let’s get to the good stuff – the recipe!

Here’s what you’ll need:

Cake Base:

• 40 grams oat flour
• 30 grams Nuzest vanilla protein powder (code MONIQUE saves you 15%) or vegan protein powder of choice
• 20 grams coconut flour
• 4 grams sea salt
• 3 grams powdered stevia or monk fruit
• 50 grams erythritol or any granulated sugar-free sweetener to taste
• 2 tsp baking powder
• 134 grams egg whites
• 1 tsp vanilla extract
• Juice of 1 large lemon (approximately 40 ml) or additional cashew milk if you prefer
• 90 grams nonfat Greek yogurt
• 60 ml unsweetened cashew milk

Cream Layer:

• 300 grams non-fat Greek yogurt
• 200 grams nonfat cottage cheese (blended in a high-speed blender till smooth)
• Pinch of sea salt
• 3 grams powdered stevia
• 25 grams sugar-free vanilla pudding mix
• 1 tsp vanilla extract
• 40 grams light Cool Whip or whipped topping of choice
• 28 grams Iced Oatmeal Cookie or Lemoncello Spread

Topping:

• 150 grams sliced strawberries
• optional whipped cream

Instructions:

1. Start by preparing the cake base. Mix all dry ingredients before adding in the wet ingredients. Combine well and pour into a greased or lined 8×8 pie dish. Bake at 350 degrees for 22-24 minutes.
2. While the cake bakes, prepare the cream layer by combining all ingredients until evenly incorporated. I used a hand mixer, but feel free to mix by hand.  Those little bits of Cocoa Bar Lemoncello and/or Iced Oatmeal Cookie are divine! Let it chill in the fridge while the cake cooks and cools completely.
3. Once the cake is cooled, top it off with the whipped cream layer and sliced strawberries. Slice into 8 even pieces, dollop with an extra dose of whipped cream if desired, and indulge in guilt-free bliss!
4.  

Final Thoughts…

This Lightened Up Strawberry Shortcake is proof that you can have your cake and eat it too – without derailing your healthy eating goals. Packed with protein, bursting with flavor, and light on calories, this dessert is sure to become a favorite in your recipe arsenal. So, go ahead, treat yourself to a slice (or two) of this scrumptious Strawberry Shortcake – your taste buds and your macros will thank you!

Macros (per 1/8th of the cake): 

141 calories

14.9c/2.9f/13p

Saved in MFP and Macros First:

Macro Minded Monique-Strawberry Shortcake