YOUR SOLIN GENERATED RECIPE
Whole Grain Strawberry Shortcake with Whipped Coconut Cream
Enjoy a rejuvenated take on the classic strawberry shortcake — a wholesome whole grain biscuit layered with juicy strawberries, a protein-boosted twist in the batter, and finished with a light, airy whipped coconut cream paired with a dollop of non-fat Greek yogurt. This dish is both indulgent and balanced, providing a satisfying protein punch and a delightful mix of textures and flavors.
INGREDIENTS
60g Whole Wheat Flour
2 Egg Whites (66g approx)
30g Unsweetened Applesauce
50g Unsweetened Almond Milk
20g Whey Protein Powder
100g Fresh Strawberries
50g Light Coconut Cream
100g Non-Fat Greek Yogurt
1 tsp Baking Powder
Pinch Sea Salt
PREPARATION
Preheat your oven to 375°F and line a baking tray with parchment paper.
In a large bowl, whisk together the whole wheat flour, whey protein powder, baking powder, and a pinch of sea salt.
Add the egg whites, unsweetened applesauce, and unsweetened almond milk to the dry ingredients. Mix until just combined; avoid overmixing to keep the biscuits light.
Scoop the batter onto the prepared tray forming small biscuit rounds about 1/2 inch thick. Bake for 12-15 minutes or until they are lightly golden and set.
While the biscuits are baking, prepare the whipped coconut cream by chilling the light coconut cream and then whipping it until slightly fluffy. Gently fold in the non-fat Greek yogurt to boost the protein content and add creaminess.
Wash and slice the fresh strawberries.
Once the biscuits are cooled slightly, split them in half horizontally. Spoon a layer of sliced strawberries onto the base, then generously top with the whipped coconut cream and Greek yogurt mixture.
Finish by placing the biscuit top back and serving immediately for an indulgent, balanced treat.