High Protein Strawberry Cream Cake
Indulge in the delightful combination of dessert decadence and healthy nutrition with this High Protein Strawberry Cream Cake. Packed with wholesome oat flour, creamy Greek yogurt, and a boost of vanilla protein powder, this recipe is perfect for satisfying your sweet tooth without sacrificing your dietary goals. Fresh strawberries add a refreshing burst of flavor, while a smooth frosting made of low-fat cream cheese and vanilla Greek yogurt takes this cake to the next level. With minimal prep and bake time, this light yet satisfying treat is perfect for any occasion—from post-workout recovery to special celebrations. Serve it chilled and garnished with vibrant strawberry slices for a crowd-pleasing dessert that’s as beautiful as it is nutritious! Perfect for fitness enthusiasts and dessert lovers alike, this strawberry protein cake delivers on taste, texture, and health benefits.
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Recipe Information
Ingredients
- 120 g Oat flour
- 60 g Vanilla protein powder
- 1 tsp Baking powder
- 0.25 tsp Salt
- 2 Eggs
- 180 ml Unsweetened almond milk
- 120 g Greek yogurt (0% fat, plain)
- 50 g Honey or maple syrup
- 1 tsp Vanilla extract
- 200 g Fresh strawberries
- 100 g Low-fat cream cheese
- 150 g Vanilla Greek yogurt
- 20 g Powdered erythritol (or powdered sugar)
- 50 g Extra strawberries for garnish
- 1 tbsp Neutral oil or cooking spray
Instructions
Preheat the oven to 175°C (350°F) and lightly grease an 8-inch round cake pan with neutral oil or cooking spray. Line the bottom with parchment paper for easy removal.
In a medium mixing bowl, combine oat flour, vanilla protein powder, baking powder, and salt. Mix well to ensure even distribution.
In a separate large mixing bowl, whisk together eggs, unsweetened almond milk, plain Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until combined. Do not overmix.
Dice the fresh strawberries into small pieces and fold them into the cake batter.
Pour the batter into the prepared cake pan and spread it evenly. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the frosting: In a small mixing bowl, beat together low-fat cream cheese, vanilla Greek yogurt, and powdered erythritol (or powdered sugar) until smooth and creamy.
Once the cake is completely cool, spread the frosting evenly over the top of the cake. You may also frost the sides if desired.
Garnish the cake with extra fresh strawberries, either sliced or arranged whole, for a decorative touch.
Refrigerate the cake for 15-20 minutes to allow the frosting to set, then slice into 8 servings and enjoy!
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.1 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
