If you’re searching for a healthy strawberry dessert that’s creamy, high-protein, and flourless, this cake is about to become your new favorite.

It’s:

• Naturally gluten-free
• Made without flour
• Packed with protein
• Light yet creamy
• Beautifully golden on top
• Studded with juicy strawberries
• Perfect for spring & summer

And it slices like a dream.

This is the dessert you serve when you want something elegant… but secretly nourishing.

What Makes This Flourless Protein Cake Special?

Unlike traditional strawberry cakes loaded with flour and butter, this version uses:

• Greek yogurt for moisture & protein
• Eggs for structure
• Protein powder for a nutritional boost
• Fresh strawberries for natural sweetness
• No refined flour

The result? A tender, custardy interior with lightly caramelized strawberry pockets throughout.

It tastes like:

Cheesecake meets sponge cake
Meets strawberry custard
Meets “I need another slice”

Full Ingredients (Complete & Detailed)

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Yield: 8 slices
Pan: 8-inch round cake pan

Main Cake Ingredients

• 1 cup plain Greek yogurt (full-fat or 2%)
• 3 large eggs, room temperature
• ⅓ cup honey or pure maple syrup
• 1 scoop (30g) vanilla protein powder
• 2 tablespoons cornstarch (or arrowroot starch)
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon (optional but recommended)
• Pinch of fine sea salt
• 1½ cups fresh strawberries, halved

Optional Topping

• Powdered sugar for dusting
• Extra sliced strawberries
• Greek yogurt dollop
• Drizzle of honey

Step-by-Step Instructions

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Step 1: Preheat & Prepare

Preheat oven to 350°F (175°C).

Line bottom of 8-inch pan with parchment paper. Lightly grease sides.

Step 2: Mix Wet Ingredients

In a large bowl whisk:

• Greek yogurt
• Eggs
• Honey
• Vanilla

Mix until smooth and creamy.

Step 3: Add Dry Ingredients

Add:

• Protein powder
• Cornstarch
• Lemon zest
• Salt

Whisk until fully combined and smooth.

The batter will be slightly thick but pourable.

Step 4: Add Strawberries

Pour batter into prepared pan.

Gently press strawberry halves into top.

Some will sink slightly — that’s perfect.

Step 5: Bake

Bake 40–45 minutes.

Center should be set but slightly soft.

Top will turn golden and strawberries will look jammy.

Step 6: Cool Completely

Let cool in pan 20 minutes.

Then transfer to rack.

For clean slices, chill 1–2 hours before cutting.

Texture & Flavor Profile

This cake is:

Creamy
Light
Custardy
Slightly tangy
Gently sweet
Juicy from strawberries

The edges are lightly golden and slightly firm. The center is soft and melt-in-your-mouth.

Nutritional Information (Per Slice – 8 slices)

Calories: 165
Protein: 7g
Carbohydrates: 18g
Sugar: 13g
Fat: 6g
Fiber: 1g
Sodium: 85mg

A dessert that feels indulgent but balanced.

Why It’s Perfect for Spring & Summer

• Uses fresh strawberries
• Light texture
• Not heavy or dense
• Beautiful presentation
• Naturally gluten-free

It’s ideal for brunch tables, gatherings, or a simple afternoon coffee moment.

Expert Baking Tips

• Use room temperature eggs.
• Don’t overbake — center should slightly jiggle.
• Chill before slicing for clean cuts.
• If using frozen strawberries, pat dry first.
• Add lemon zest for brighter flavor.

Storage Instructions

Refrigerate up to 4 days.

Store airtight.

Best served slightly chilled or at room temperature.

Freezer: Wrap tightly up to 1 month.

Frequently Asked Questions

Can I skip protein powder?

Yes, replace with 2 tablespoons extra cornstarch.

Can I use cottage cheese?

Blend smooth first before mixing.

Can I make it dairy-free?

Use dairy-free yogurt alternative.

Is this keto?

Not strictly, but lower carb than traditional cake.

Interactive Moment

If you bake this Flourless Protein Strawberry Cake…

Save it on Pinterest and tag me:
https://www.pinterest.com/poulefrecipe/

Comment below:

Extra strawberries… or dusted with powdered sugar?

I love seeing your creations!

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