These healthy Strawberry Shortcake Cups start with an edible protein sugar cookie dough base, which is covered with a fluffy strawberry ice-cream like topping, and coated in a creamy, crunchy white chocolate coating. Not only are they vegan, gluten-free, and refined sugar-free, but they’re SO easy to make and come together in less than 15 minutes – the perfect summer snack or dessert!
No-bake strawberry cheesecake cups
Every since sharing my original cookie dough bars, i’ve been dying to experiment with another flavor. Of course with summer nearing and strawberry season in full effect, I wanted to put a berry spin on them!
The base of these frozen delights is a no-bake, high protein, sugar cookie-style “shortbread”. Then they are topped with strawberry coconut whipped cream that firms up in the freezer and almost becomes ice cream-like. Lastly, they’re frozen and coated in white chocolate. This strawberry and white chocolate combination is truly DIVINE and these remind me of a mix between strawberry cheesecake and strawberry shortcake!
Love cookie dough? Try my protein cookie dough bars, oatmeal cookie dough overnight oats, or my healthy cookie dough ice cream/frozen yogurt!
Why you’ll love this recipe
- No-bake – no need to turn your oven on, which is especially nice during the hot summer months! All you need is a bowl and a silicone cupcake mold!
- Naturally sweetened
- Packed with plant-based protein!
- Made with whole food ingredients.
- Great for a meal prep treat— perfect to store in the freezer!
- Allergy-friendly: dairy-free, egg-free, grain-free, and gluten-free.
Recipe video – how to make strawberry shortcake cups
How to make strawberry shortcake cups
The full recipe is in the recipe card at the bottom of the post!
Ingredients you’ll need
Cookie Dough Base:
- Almond flour – almond flour really creates that perfect cookie dough texture, however if you are nut-free you can use Tiger Nut flour! Oat flour is more absorbent and will change the texture of the cookie dough, but could still work. You may just need to add a little milk.
- Protein powder – I used Macro Mike Vanilla Buttercream protein powder which really added a ton of yummy flavor! You can use my code “amb-dani” for a discount!
- Cashew or almond butter – cashew is the best as it’s the most neutral in flavor. I don’t recommend using peanut butter. If you don’t have cashew butter, almond butter works great or Oat Haus Granola butter is a yummy nut-free option!
- Maple syrup or honey
- Vanilla extract & Pinch of salt
Ice Cream Layer:
- 1 container of So Delicious coconut whip or Cool whip alternative
- Vanilla protein powder
- Vanilla extract
- Strawberry jam – you can use store-bought or homemade. Chia jam is also a great option to add extra fiber!
White chocolate coating:
- White chocolate chips – use whatever fits your dietary needs! There some great, high-quality options these days! Pascha makes amazing vegan white chocolate chips, Lily’s & Bake Believe are great sugar-free options, and Evolved Chocolate also has a paleo white chocolate bar.
- Coconut oil – this helps thin the chocolate out a bit to allow for easier dipping!
Steps
- Step 1: Make the Cookie Dough – In a bowl, mix together almond flour, protein powder, nut butter, maple syrup, vanilla, and salt. Divide the dough amongst a muffin tin, pressing it into the bottoms and filling them about 1/2 way full.
- Step 2: Prepare the Ice Cream Layer – Scoop about 2/3 of the coconut whip out into a large bowl. Add the protein powder, and vanilla and whip until fluffy. Fold in the strawberry jam. Spread over the cookie dough layers, filling them the rest of the way full. Freeze for 4-5 hours or overnight.
- Step 3: Coat in Chocolate – Melt chocolate chips and coconut oil together. Remove bars from the freezer, and dip each bar in melted chocolate. Place on parchment and place back in the freezer until set.
- Once set, store them in an air-tight container in the freezer.
Variations
- You can feel free to stir in finely diced strawberries for extra flavor and texture – just keep in mind they’ll be frozen.
- Switch up the jam! You can try raspberry jam as well – so yummy!
FAQ’s & Expert Tips
- Can I make these nut-free? Yes! Swap almond flour for tiger nut flour and use sunflower seed butter or granola butter for the base.
- Do I need protein powder? It adds creaminess and nutrition, but you can omit or even substitute with a spoonful of cashew or almond butter if needed.
- Use a silicone muffin tin for easy removal!
- You can use a mini muffin tin for smaller, more macro-friendly bars!
More healthy no-bake treats to try
- Strawberry frozen S’mores
- Strawberry shortcake protein ice cream (ninja creami)
- Dilly bars
- 2 ingredient orange sorbet
- Healthy snickers bites
- 2 ingredient Rolo’s
- Vegan frozen yogurt
- Strawberry yogurt bites
- Strawberry cheesecake yogurt parfait
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below and tag me in your creations on Instagram @danishealthyeats!
Healthy Strawberry Shortcake cups
Ingredients
Sugar cookie/shortcake base
- 3/4 cup cashew butter or almond butter
- 1/3 cup vanilla protein powder
- 3 tbsp maple syrup
- 1 tbsp melted coconut oil
- 1-2 tbsp almond flour, as needed (you may not need to add it!)
- 1 tsp vanilla extract & pinch of sea salt
Filling
- 1 container So Delicious Coconut Whip (or other whipped topping)
- 1 1/2-2 scoops scoops of your favorite vanilla protein powder *optional!
- 5-6 tbsp strawberry jam *more/less as you'd like!
- 1 tsp vanilla extract
Chocolate coating
- 1 cup white chocolate chips
- 2 tsp coconut oil (to help thin the chocolate)
- *totally optional* but I add a little crushed freeze dried strawberries on top of the melted chocolate before freezing to make them pretty!
Instructions
- n a bowl, mix together the protein powder, nut butter, maple syrup, vanilla, and salt. If your dough is super sticky, add in the almond flour and mix well. It shouldn't be dry, but shouldn't stick to your fingers!
- Divide the dough amongst a muffin tin, pressing it into the bottoms and filling them about 1/2 way full.
- Scoop about 2/3 of the container of coconut whip out into a large bowl. Add the protein powder, and vanilla and whip until fluffy. Then fold in the strawberry jam. You can add more if you'd like – up to you! Spread over the cookie dough layers, filling them the rest of the way full. Freeze for 4-5 hours or overnight!
- Melt the white chocolate chips and coconut oil together. Remove bars from the freezer, and dip each bar in melted chocolate. Place on a parchment-lined cookie sheet or plate and place back in the freezer until set.
- Then move to an air-tight container and store in the freezer. Let thaw 3-4 minutes before eating!
Made these over the weekend dipped in dark chocolate (it’s what I had) and they were so so yummy 😋!!
Hi Marin! Yay!! Dark chocolate strawberry is neverrrrr a bad combo 😉