June 09, 2015


Time for a cake break (it’s a “thing” at my house)! This high protein Strawberry Shortcake Protein Mug Cake tastes just like the classic summer dessert only healthier and way more convenient. I mean, it’s ready in 5 minutes, including microwave time!

The protein “shortcake” is delicious enough on its own… but HELLO… add some whipped topping and fresh strawberries and you’ve got yourself one scrumptious dessert (or breakfast, in my case).

You might also like my Pumpkin Protein Mug Cake recipe!


Protein powder substitutions

I used Quest Protein Powder in Vanilla Milkshake for this mug cake. You can use a different brand, but some work better than others. Whey blends that combine whey isolate, casein, and milk protein are best for baking! Whey concentrate works pretty good too, but whey isolates suck for baking. Baked goods made with isolate always seem to come out weird and spongey or dry crumbly (no thanks).

You can also try substituting a plant-based protein powder in this recipe, although I haven’t tried it. You may need to add additional liquid to get a thick batter!


Flour substitutions

For this recipe, I used a combination of coconut flour and almond flour for the perfect crumb! If you don’t have coconut flour, you could also use twice as much all-purpose flour, cake flour, cassava flour, brown rice flour, gluten-free baking flour, oat flour, or sweet white sorghum flour. These all behave similarly! I don’t recommend substituting almond flour in this recipe.

Sweetener substitutions

To sweeten my cake, I used my favorite organic stevia blend! This stevia and erythritol is twice as sweet as sugar (a bag goes a long way) and has no bitter aftertaste. If you’ve ever had bitter stevia, it’s probably a cheap brand that uses the bitter part of the stevia leaf! You can also substitute twice as much (one-quarter cup) granulated monk fruit, granulated erythritol, or baking stevia.


You can also substitute double the amount of coconut sugar or regular white sugar, but this will increase the calories, carbs and sugar!

Other substitutions

This recipe also calls for egg whites and nonfat plain Greek yogurt. These can be substituted for a vegan egg replacer or plain dairy-free yogurt. I don’t really recommend substituting ground flaxseed or applesauce, because it won’t taste much like strawberry shortcake!


To top it off, I went with whipped topping, fresh strawberries, and sugar free strawberry syrup (mmm). You can also simmer frozen strawberries with a little sweetener to make your own syrup 😉

Here’s the printable recipe for this Strawberry Shortcake Protein Mug Cake! If you make it, I’d love your feedback in the comments below 🙂

This post contains affiliate links.

Strawberry Shortcake Protein Mug Cake

This Strawberry Shortcake Protein Mug Cake tastes just like shortcake with strawberries and whipped topping layered between. Gluten-free and low sugar!
Course Dessert
Prep Time 5 minutes
Cook Time 2 minutes
Servings 1 serving
Calories 296kcal



  • 3 tbsp. (20g) whey blend or concentrate protein powder (not isolate)* I used Quest brand in Vanilla Milkshake
  • 2 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
  • 2 tbsp. coconut flour*
  • 2 tbsp. almond flour
  • 1/4 tsp. baking powder
  • 3 tbsp. liquid egg whites*
  • 2 tbsp. nonfat plain Greek yogurt*
  • 2 tbsp. unsweetened almond milk or milk of choice


  • 3 medium strawberries sliced
  • 1 tsp. calorie-free sweetener* I used one that's twice as sweet as sugar
  • 2 tbsp. light whipped topping


  • Mix together shortcake ingredients in a bowl.
  • Pour into an oversized mug coated with cooking spray.
  • Microwave for 2 minutes (up to 3 minutes for wattage under 1000).
  • Dump out your “cake” to cool on a plate.
  • Meanwhile, simmer strawberries with sweetener to make coulis (sauce). You can also microwave for 30-60 seconds, but this method works better with frozen strawberries.
  • Cut your cake in half, layering with strawberries and whipped topping.
  • Top with whipped cream and strawberry coulis (or syrup) and enjoy!


Calories (entire cake, with toppings): 296kcal, Fat: 11.7g, Sat fat: 4.5g, Carbs: 21g, Fiber: 8g, Sugar: 9g, Protein: 27g, Sodium: 243mg

Leave a comment

Comments will be approved before showing up.

Also in Blog

Collagen French Toast Bake

June 06, 2023

You know when you want a "fancy" breakfast, but don't want to slave away in the kitchen? This Collagen French Toast Bake is the ticket! All that cinnamon maple goodness... with no fuss or standing over a pan. This yummy breakfast casserole is gluten free and dairy free with added protein from the collagen. I topped mine with blueberries, powdered sweetener, and sugar free pancake syrup!

View full article →

Healthier Beef Nachos (Dairy Free)

May 31, 2023

Sometimes you just get a craving for nachos! I've seen bell pepper nachos floating around the internet, and decided to make my own Healthier Beef Nachos that are dairy-free, gluten-free, macro-friendly and less inflammatory than your traditional nachos. They've got all the goods: tortilla chips, taco beef, tomatoes, jalapeños, olives, dairy-free cheese, guacamole, and sour cream (dairy-free Greek yogurt). I used baked tortilla chips and lean ground beef to lower the fat, and added some bell peppers to up the veggies! Swap the beef for meatless crumbles if you need a vegan version. 

View full article →

Mini Key Lime Protein Cheesecakes

May 24, 2023

I can't get enough of these refreshingly sweet Mini Key Lime Protein Cheesecakes! Think rich key lime cheesecake with a nutty almond flax crust, topped with coconut whipped topping. These luscious treats pack 10 grams of protein each, thanks to the added collagen. They're also low carb and low in sugar! Did I mention these are gluten free and dairy free? Ohhh yes.

View full article →

Get my FREE meal prep guide!

Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.