breakfast strawberry shortcake

Even though fruit seasons get blurry because you can find whatever fruit you are looking for all the time, if there was a quintessential summer fruit, in my mind it would be strawberries. I have fond memories of spending hot summer afternoons picking strawberries and bringing home flats of the delightfully juicy (non-organic) berries. We would eat them plain, probably until our fingers were stained pink or with yogurt and granola, which was my absolute favorite. So in honor of summer strawberries, I’ve got a totally delicious, totally healthy strawberry recipe for you.

If I tell you that you can have strawberry shortcake for breakfast will you kind of love me?

I won’t pretend that this strawberry shortcake tastes exactly like the typical strawberry shortcake, but I’m also not going to pretend that the typical strawberry shortcake has almost 30 grams of protein, 9 grams of fiber and is essentially low-carb.

Breakfast Strawberry Shortcake

by Emily Dingmann

Keywords: bake blender breakfast gluten-free high fiber high protein summer

 

Ingredients (serves 2)

  • 2 cups strawberry halves

For the Almond Cakes

  • 1/2 cup almond meal
  • 1 egg white
  • 1/2 Tbsp coconut oil
  • 1 tsp vanilla extract

For the Cream

  • 1 cup light cottage cheese
  • 1/8 cup skim or almond milk
  • 2 scoops Vi-Shape

Instructions

Top almond cakes with strawberries and drizzle with cream.

For the Almond Cake

Preheat oven to 350 degrees.

Mix together almond meal, egg white, oil and vanilla.

Split into 4 portions and place on a baking sheet lined with parchment paper.

Bake for about 10-12 minutes until firm to the touch.

For the Cream

Blend together cottage cheese, Vi-Shape and milk until smooth.

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Nutrition per serving: 393 calories, 21 grams fat, 26 grams carbohydrates, 9 grams fiber, 13 grams sugar, 29 grams protein.

Disclaimer: I received compensation for this post. {Vi-Shape is a meal-replacement/protein/supplement powder in sweet cream flavor. Learn more.} Getting paid to develop recipes is pretty much my dream job, so I was thrilled at the opportunity. 

Comments

  1. says

    Strawberry shortcakes are just downright adorable.
    I think I’d also be all over trying this with greek yogurt instead of cottage cheese too (probably reducing the amount of almond milk so it’s not too runny). Definitely giving this a try as soon as I get back from a wedding back east!

    Also this seems like a great thing to make in advance, take to work and quickly assemble. Love it!

    • Emily says

      If you try it out, let me know. I originally planned on greek yogurt but then wanted it to be more “cheesecakey” than tangy so ultimately went with the cottage cheese.

  2. says

    what a creative breakfast!! love this. tomorrow i’m posting a strawberry shortcake recipe too…but it isn’t healthy. did you know that it’s also national strawberry shortcake day? i never know food holidays so i’m excited about this. :)

  3. says

    I have always been a strawberry shortcake fan. My version has always been to use the little pastry cups and pile on as much Cool Whip as possible! Almond cakes sound really good and the recipe is much healthier than what I have been doing. Also, I have never thought of cottage as part of the topping. Thanks for sharing.

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