Protein Strawberry Shortcake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 60 minutes
Servings 9 Slices

Ingredients

Cake:

• 1 1/2 cups (165g) Flourish Strawberry Shortcake Protein Pancake & Waffle Mix
• 1 tsp (5g) baking powder
• 1/3 cup (75g) sweetener of choice (we used monk fruit)
• 3/4 cup (175g) Greek yogurt
• 1/3 cup (80mL) extra-virgin olive oil, plus more for greasing the pan
• 2 large eggs
• 1 tsp (5mL) vanilla extract

Strawberry Topping

• 1 cup strawberries, chopped
• 1 tsp sweetener of choice (we used monk fruit)

Whipped Cream:

• 1/2 cup whipping cream
• 1 tsp vanilla extract
• 1 tsp sweetener of choice (we used monk fruit)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch round baking pan with olive oil and line the bottom with parchment paper.
2. In a large bowl, whisk together the greek yogurt, olive oil, eggs, sweetener of choice and vanilla extract until smooth.
3. Add the pancake mix and baking powder directly into the same bowl. Stir until just combined and no dry streaks remain—avoid over mixing.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake bakes, combine the chopped strawberries with 1 tsp of sweetener and let sit to macerate (they'll become juicy).
7. In a separate bowl, whip the cream with vanilla and sweetener until soft peaks form.
8. Let the cake cool completely before topping.
9. Serve with whipped cream and strawberries on top.