Wes Ellis./ a personal notebook
Technology. Stories. Side projects.
A few things worth writing down.
SearchSubscribe
← Back to Short-Order Kitchen

Short-Order Kitchen

Strawberry Shortcake Cup

By Wes Ellis1 min read
A strawberry shortcake layered with whipped cream and fresh strawberries on a white plate.
Recipe card
Servings
1
Prep
5 minutes
Cook
1 minute 30 seconds
Method
Microwave
Difficulty
Easy
Jump to ingredients & directions ↓

Part 15 of the thread Protein cookies, cheesecakes and bites

THE SHORT VERSION4 points
  • Everything goes in the blender, including half the strawberries.
  • Microwave 1 minute 30 seconds, until it springs back when you touch it.
  • Baking powder is what gives it lift. Don't leave it out.
  • Top with whipped cream and the rest of the strawberries.
THE RECIPE · STRAWBERRY SHORTCAKE CUP

Ingredients

Cake

Topping

You'll need

  • Blender
  • Microwave-safe mug or dish
  • Knife and cutting board

Directions

  1. Put the protein powder, cottage cheese, flour, baking powder, sweetener and half the strawberries in a blender. Blend until smooth.
  2. Stir in a few chocolate chips if you want them.
  3. Grease a microwave-safe mug or dish and pour in the batter.
  4. Microwave on high for 1 minute 30 seconds, until it's cooked through and springs back lightly when you press it.
  5. Let it cool a minute, then top with whipped cream and the rest of the strawberries. Eat it warm.
Notes Best fresh. Leftovers keep in the fridge for 1 to 2 days and warm up in 15 to 20 seconds. Roughly 285 calories and 40 g protein per serving, give or take.

wesellis.com/blog/strawberry-shortcake-cup/

Strawberry shortcake is three things: a soft, slightly sweet cake, juicy berries, and cream. The blender and the microwave handle the first one in under two minutes, and you handle the other two with a knife and a can of whipped cream.

Why the blender

Blending does two things here. It turns lumpy cottage cheese into a smooth, rich batter, which you can't really do with a fork. And it blends half the strawberries right into the cake, so the crumb is pink and fruity instead of plain with fruit on top.

Tip

Save the prettiest berries for the topping. The ones going in the blender can be the bruised, lopsided ones nobody wants to look at.

The spring-back test

Microwaves vary a lot. At 90 seconds, press the top gently with a finger. If it springs back, it's done. If it leaves a dent or looks wet, give it 10 or 15 more seconds. Overcooked, it goes spongy and dry, and no amount of whipped cream fixes that.

There's also a separate Strawberry Shortcake in the mug cakeA single serving of cake batter cooked right in a mug or bowl in the microwave, usually in a minute or two. It won't brown like an oven cake, but it's done before you could preheat one.More: Protein Blueberry Muffins, Baked or Microwaved thread if you want another take. For a warm strawberry dessert with a crunchy top, the Strawberry Oat Crumble for One does it in the oven, and the Lemon Loaf and Shortcake Protein Shakes cover the drinkable version.

LINKED FROM3 notes

Keep reading