Strawberry Shortcake Protein Bars
220kcal
Ingredients
For the shortcake crumb base:
- 1 cup almond flour 100 g
- 1/2 cup vanilla whey protein powder 45 g
- 1/4 cup unsalted butter 60 g, melted
- 3 tablespoons allulose 36 g
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
For the fresh strawberry filling:
- 1 1/2 cups diced fresh strawberries 225 g
- 3 tablespoons allulose 36 g
- 1 1/2 tablespoons chia seeds
- 1 tablespoon fresh lemon juice
- 1 pinch fine sea salt
For the mascarpone-whey whipped cream topping:
- 1/2 cup heavy cream 120 ml, very cold
- 1/2 cup mascarpone cheese 125 g, room temperature
- 1/3 cup vanilla whey protein powder 30 g
- 2 tablespoons allulose 24 g
- 1 teaspoon pure vanilla extract
- For garnish optional:
- 4 to 6 fresh strawberries sliced thinly
- 6 to 8 small fresh mint leaves
Equipment
- 9 inch square baking pan
- Parchment paper
- Offset spatula
- Stand mixer or electric whisk
- - Chilled bowl for whipping cream
Method
- Make and press the shortcake crumb base. Line a 9-inch square baking pan with parchment, leaving overhang on two sides. Mix almond flour, whey protein, allulose, salt, melted butter and vanilla until a crumbly dough forms. Press firmly and evenly into the pan bottom. Freeze 15 minutes minimum.
- Make the fresh strawberry filling. Gently mash 1 1/2 cups diced strawberries with a fork to release juices but keep chunks visible. Stir in allulose, chia seeds, lemon juice and salt. Let sit on the counter 10 minutes to start thickening.
- Layer the strawberry filling. Remove the pan from the freezer. Pour the strawberry mixture onto the firmed crumb base and spread evenly with an offset spatula to about 3/8 inch thick. Return to the fridge 10-15 minutes.
- Whip the mascarpone cream topping. In a chilled bowl, combine cold heavy cream, room-temp mascarpone, whey protein, allulose and vanilla. Whisk on medium speed 90 seconds until medium-stiff peaks form. Don't overwhip past medium peaks.
- Layer, chill, slice. Dollop the mascarpone cream onto the strawberry layer and spread evenly with a rustic swirl. Cover loosely with plastic wrap (not touching the cream). Refrigerate at least 4 hours, preferably overnight. Lift out using parchment overhang. Slice into 12 bars with a sharp warm knife wiped clean between cuts. Garnish with strawberry slices and mint if desired.
Nutrition
Calories220kcalCarbohydrates12gProtein20gFat14gSaturated Fat7gSodium110mgFiber3gSugar4gVitamin C25mgCalcium130mg
Notes
- Freeze the crumb base before pouring filling non-negotiable for clean layers.
- Mascarpone is non-negotiable stabilizes the cream for clean slicing through a week of storage.
- Use ripe fresh strawberries; off-season, frozen-thawed-drained works better than pale fresh ones.
- Don't overwhip the topping medium-stiff peaks only, 90 seconds maximum.
- Chill overnight for best texture, flavor melding, and clean slicing.