🍰 Is it a Breakfast? Is it a Treat?
This protein packed, sweet tooth satisfying, crowd pleaser, can be whatever you want it to be!
Whip it up on a Saturday night, cover and refrigerate overnight and pop it in the oven Sunday morning for family brunch, or just save it all for yourself and eat the leftovers all week!
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Strawberry Shortcake Bake
(Serves 6)
* 1 (13.5 oz) Angel Food Cake, cut or torn into 1″ pieces
* 3/4 Cup nonfat plain Greek Yogurt
* 2 whole eggs
* 8 egg whites (1 cup)
* 1/2 teaspoon vanilla extract
* 120g Vanilla Protein Powder
* 20 oz sliced strawberries, divided
* 1/2 cup water
* 1/4 cup zero calorie sweetener (such as Swerve or Lakanto)
1. Preheat oven to 400℉. Spray a 9X13″ baking dish with nonstick cooking spray. Place Angel Food cake evenly in bottom of dish.
2. In a medium bowl, combine yogurt, eggs, egg-whites, vanilla and protein powder. Whisk until smooth. Pour evenly over the cake.
3. Bake, uncovered, for 30-35 minutes or until the eggs are set and the edges are golden brown.
4. While baking, make the syrup: in a small saucepan over medium-high heat cook 5 oz of the strawberries with water and sweetener. Bring to a boil and immediately lower heat to a gentle simmer for 20 minutes, stirring often. Strain strawberries and discard, reserving only the liquid syrup.
5. When the shortcake is done baking, immediately pour the syrup evenly over the warm cake allowing it to soak in. Spread remaining sliced strawberries over the top.
Serving suggestion: Top with a dusting of powdered sugar and/or whipped cream. (not included in nutrition facts, log separately)
1 serving: About 8.8 oz
346 calories
(30P | 3F | 54C)
Logged in My Fitness Pal as: “FFC Strawberry Shortcake Bake”
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*Printable, PDF versions of all of our BLT recipes are compiled each quarter and available HERE.