Flourless Strawberry Protein Cake Recipe for Muscle Fuel

A creamy, flourless cake with sweet strawberries and a touch of lemon. High in protein (about 7g per slice), low in calories (around 129 kcal), and naturally gluten-free.

Some of my favorite recipes come from sudden inspiration and a craving. One Sunday afternoon I wanted strawberry shortcake but wanted a healthier version that still felt indulgent. All I had was Greek yogurt and fresh strawberries, so I started experimenting until I created this flourless protein cake with strawberries.

This cake has a unique, almost cheesecake-like texture: creamy and dense, yet light. The tang of Greek yogurt, the sweetness of strawberries, and a hint of lemon zest make it a special, wholesome dessert.

Ingredients and Substitutes

Greek yogurt (2 cups) – I used Skyr, 1% fat. For a dairy-free option, swap with coconut yogurt or blended silken tofu.

Eggs (4) – For an egg-free version try flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).

Powdered sugar (1/4 cup) – Replace with honey, maple syrup, or a low-calorie sweetener like stevia or erythritol to suit preferences.

Cornstarch (2/3 cup) – Arrowroot or tapioca starch work well as gluten-free alternatives.

Shredded coconut (1/2 cup) – Use almond flour or ground almonds if you prefer.

Vanilla extract (2 tsp) – Vanilla bean or paste can be used in place of extract.

Lemon zest (1 tsp) – Lime or orange zest are good alternatives.

Chopped strawberries (1 cup) – Blueberries, raspberries, or diced peaches would also be delicious.

Cornstarch (1 tbsp) – For tossing with the fruit to prevent excess moisture in the batter.

How to Make Flourless Protein Cake with Strawberries

Step 1. Preheat the oven to 340°F (170°C). Line the bottom of an 8-inch springform pan with parchment paper and grease the sides.

In a large bowl, combine the Greek yogurt and eggs.

Step 2. Whisk until smooth and well combined.

Step 3. Sift the powdered sugar and the larger portion of cornstarch into the bowl while whisking to avoid lumps.

Step 4. Add the shredded coconut, vanilla, and lemon zest, then stir to combine thoroughly.

Step 5. Toss the chopped strawberries with the remaining 1 tablespoon of cornstarch in a small bowl. Fold most of the strawberries into the batter, reserving some to decorate the top.

Step 6. Pour the batter into the prepared springform pan and arrange the remaining strawberries on top.

Step 7. Bake for 40 minutes at 340°F, then increase the oven temperature to 350°F (175°C) and bake for another 10 minutes to lightly brown the top.

Step 8. Remove from the oven and let the cake cool completely in the pan. Once cooled, chill in the refrigerator for 1–2 hours to set before serving.

How I Would Modify This Recipe

• Add a chocolate twist: Fold in 1/2 cup sugar-free or dark chocolate chips with the strawberries for a richer flavor.
• Boost the protein: Stir in a scoop of vanilla or unflavored protein powder; add a splash of milk if the batter becomes too thick.
• Make it nut-free: Omit shredded coconut if you need to avoid coconut or prefer a nut-free cake.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Freezing is not recommended, as thawing can alter the cake’s creamy texture.

Other Protein Cake Recipes

• Protein Raspberry Lemon Cake
• Flourless Blueberry Cottage Cheese Cake
• Flourless Chocolate Cake with Cottage Cheese

Flourless Protein Cake with Strawberries

Cals: 129 • Protein: 7.4g • Carbs: 17g • Fat: 3.3g

Creamy flourless cake with sweet strawberries and tangy lemon. High-protein, gluten-free, and surprisingly easy to make.

Prep: 15 mins

Cook: 50 mins

Rest: 1 hr

Total: 2 hrs 5 mins

Servings: 10 slices

Ingredients

• 2 cups Greek yogurt (Skyr, 1% fat recommended)
• 4 eggs
• 1/4 cup powdered sugar
• 2/3 cup cornstarch
• 1/2 cup shredded coconut
• 2 tsp vanilla extract
• 1 tsp grated lemon zest
• 1 cup chopped strawberries
• 1 tbsp cornstarch (for the strawberries)

Instructions

1. Preheat the oven to 340°F. Line an 8-inch springform pan with parchment and grease the sides.
2. In a large bowl, whisk together the Greek yogurt and eggs until smooth.
3. Sift the powdered sugar and most of the cornstarch into the bowl while continuing to whisk.
4. Stir in shredded coconut, vanilla, and lemon zest.
5. Toss the chopped strawberries with 1 tbsp cornstarch, fold most into the batter, and reserve some to top the cake.
6. Pour the batter into the prepared pan and top with the remaining strawberries.
7. Bake 40 minutes at 340°F, then increase to 350°F and bake 10 more minutes. Cool in the pan, then chill in the fridge for 1–2 hours before serving.

Nutrition

Serving: 1 slice (4 oz) | Calories: 129 kcal | Carbs: 17 g | Protein: 7.4 g | Fat: 3.3 g

Nutrition information is an approximation.