Single Serve Strawberry Shortcake

Single Serve Strawberry Shortcake

Strawberry shortcake is good all year round, but on Valentine’s Day it seems extra special. I know some people despise Valentine’s Day but it is about love, not solely a relationship with a significant other. So don’t hate me for saying this but you should love yourself all day everyday! And on this holiday, this single serve strawberry shortcake is the perfect dessert to make!

single serve strawberry shortcake

This recipe is one of my favorites from the Keep It Sweet Valentine’s Day Cookbook, if you like angel food cake you are going to love this!

Cool whip layered between sweet, airy cake, and flooded with sliced strawberries. Even though this is a single serving it is pretty darn big, those egg whites really pile up.

As always, this recipe is very simple to make, and you honestly likely have all of the ingredients on hand.. Here is what you need.

Ingredients for the Single Serve Strawberry Shortcake:
  • 3 egg whites: do not use liquid egg whites from the carton as they will not whip up as well
  • 1 tbsp Vanilla Protein Powder: I used Clean Simple Eats, use my discount code: haleynicole for 10% off your purchase
  • 1 tsp Lakanto Monk Fruit Sweetener: I love this sweetener, it resembles sugar and you do not get that artificial sweetener flavor like a lot of other zero calorie sweeteners
  • ½ tsp vanilla extract
  • ½ tsp cornstarch: this will act as the whipping agent in this recipe
  • ¼ cup fat free whipped topping: If you are unable to find fat free, the lite whipped topping has the same calories, just 1 more gram of fat.
  • 2-3 freshly sliced strawberries: Strawberries and raspberries are my favorite berries, you can’t go wrong, they go with everything!

So was I right.. Do you have these ingredients? If you do not have zero calorie sweetener, you can also just add in some granulated sugar, just note the nutrition information may vary ever so slightly.

single serve strawberry shortcake
Instructions:
  1. Preheat your own to 350 degrees F. Grease a small round baking dish.
  2. Begin by separating the egg whites from the yolk, make sure you do not get any yolk in the egg whites, this will affect how they whip and aerate. 
  3. In a large mixing bowl add the egg whites, vanilla, cornstarch and sweetener. Using an electric hand mixer, beat until soft peaks form. About 1-2 minutes.
  4. Gently fold in the protein powder, try to do this without over stirring.. If you do that you will let all of the air out of the eggs.
  5. Add the mixture into the sprayed, small baking dish.
  6. Bake for 10-12 minutes.
  7. Allow to cool fully, then spread on the whipped topping, pile on the strawberries, and enjoy!

I promise that you do not need to be an expert to whip egg whites into stiff peaks.. It is so simple I swear! As you bake it, it will likely puff up even more, it is fun to watch and you should be happy knowing that this whole recipe is all for you! And like I said before, you can’t go wrong with whipped topping and strawberries.

So now we know how to make this recipe, let’s talk about how amazing the macros are.. So for this entire recipe.. All for you, it is only 165 calories, 0 grams of fat, 12.7 grams of carbs, and 21.5 grams of protein!! You are going to be enjoying this dessert questioning how there are even 21, nearly 22 grams of protein in this scrumptious cake!

If you enjoy this recipe, you are going to want to check out the Keep It Sweet Valentine’s Day Cookbook, with 18 other recipes that are just as.. Maybe a little bit better!

single serve strawberry shortcake
Frequently Asked Questions:

How do you make angel food cake so light?

The reason angel food cake is so airy is because of the whipped egg whites, this gives it that light texture that we all love. When making this make sure that you use raw eggs, and not the pasteurized liquid egg whites from the carton.

How do you know when angel food cake is done?

Angel food cake is tricky, but since this cake is quite small it does not take very long, the top should be just browned and the center should no longer be wet / moist. 10-12 minutes of baking time should be perfect!

How long do you let angel food cake cool?

Again, since this cake is small, 30 minutes is perfect. Normally you want to allow the cake to cool for around 2 hours, but again that is a much larger cake!

Do you have to add protein powder to this recipe?

You do not, but it does add some sweetness and flavor, if you do not add the protein powder I would recommend adding more sweetener!

What is the nutrition information for this recipe?

You can log this recipe easily in My Fitness Pal by searching HNFit Strawberry Shortcake. The nutrition per serving is 165 calories, 0 grams of fat, 12.7 grams of carbs, and 21.5 grams of protein!!

Yield: 1

Single Serve Strawberry Shortcake

Single Serve Strawberry Shortcake

You should love yourself all day everyday! And do so by enjoying this single serve strawberry shortcake.

Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

  • 3 raw egg whites
  • 1 tbsp CSE Vanilla protein powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp Lakanto sweetener
  • 1/2 tsp corn starch
  • 1/4 cup fat free whipped topping
  • 2-3 freshly slices strawberries

Instructions

  1. Preheat your own to 350 degrees F. Grease a small round baking dish.
  2. Begin by separating the egg whites from the yolk, make sure you do not get any yolk in the egg whites, this will affect how they whip and aerate. 
  3. In a large mixing bowl add the egg whites, vanilla, cornstarch and sweetener. Using an electric hand mixer, beat until soft peaks form. About 1-2 minutes.
  4. Gently fold in the protein powder, try to do this without over stirring.. If you do that you will let all of the air out of the eggs.
  5. Add the mixture into the sprayed, small baking dish.
  6. Bake for 10-12 minutes.
  7. Allow to cool fully, then spread on the whipped topping, pile on the strawberries, and enjoy!

Nutrition Information

Yield

1 cake

Serving Size

1 cake

Amount Per Serving Calories 165Total Fat 0gCarbohydrates 12.7gProtein 21.5g

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