Description
Strawberry Shortcake Protein Icebox Cake (No-Bake)
Prep Time: 15 minutes
Chill Time: 6+ hours (overnight is best)
Total Time: 6–8 hours
Servings: 6
Ingredients
Creamy Yogurt Base:
-
2 cups vanilla Greek yogurt
-
1 scoop vanilla protein powder
-
1 tsp vanilla extract
-
Optional: honey or maple syrup, to taste
Layers:
-
12–15 vanilla protein cookies or graham crackers
-
1 1/2 cups fresh strawberries, sliced
-
Optional: extra strawberries or fresh mint for garnish
Instructions
1. Prepare the Yogurt Filling
-
In a medium bowl, whisk together Greek yogurt, protein powder, vanilla extract, and optional sweetener until smooth and creamy.
-
If protein powder clumps, sift it before mixing.
2. Layer the Cake
-
In a loaf pan or 8×8 square dish, start with a layer of cookies, breaking them to fit as needed.
-
Spread about one-third of the yogurt mixture over the cookies.
-
Add a layer of sliced strawberries.
-
Repeat layers (cookies → yogurt → strawberries) until ingredients are used, ending with a yogurt layer on top.
-
Dot the top with extra strawberry slices for presentation.
3. Chill
-
Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight. This softens the cookies and creates a sliceable, cake-like texture.
4. Serve
-
Slice with a hot knife for clean edges.
-
Garnish with extra berries or mint if desired.
-
Optional: drizzle a little honey over the top for extra sweetness.
Notes
-
Chocolate Lover: Use chocolate cookies and chocolate protein powder; add raspberries or dark chocolate chips.
-
Mixed Berry: Add blueberries, raspberries, and blackberries for extra color and flavor.
-
Tropical: Use coconut-flavored yogurt with mango, kiwi, and crushed coconut cookies.
-
Lemon Blueberry: Swap vanilla extract for lemon extract and layer with blueberries.
-
Vegan/Dairy-Free: Use plant-based yogurt and protein powder, and vegan cookies.
Nutrition
- Calories: 210 Cal Per Serving
- Fat: 6g
- Carbohydrates: 18g
- Protein: 17g