Guilt Free Strawberry Shortcake

by Team Devotion July 3, 2019

2 scoops (56g) Devotion Nutrition Angel Food Cake Protein Powder, divided
2 Golden Butter Flex Flavors
2 TBSP (14g) coconut flour
2 TBSP (14g) almond flour
1 tsp baking powder
1 egg
1/2 C (122g) liquid egg whites
1/4 C (60g) unsweetened almond or coconut milk
16 strawberries (200g), stems removed and sliced

Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet.

In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched.

Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars.

Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder (plus 1 packet Flex Flavors, any variety, if desired) with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve.

Macros per cake (serves 4): Cal: 139 // Fat: 4.5 // Sat Fat: 1.5 // Carbs: 7.8 // Fiber:2.9 // Pro: 16.5 // Sugar: 2.8

*Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt. SImply stir desired flex flavors into yogurt and layer with cake and berries.