Strawberry Cake

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8 eggs, separated

8 oz. cream cheese

1 tsp vanilla extract

1/8 tsp cream of tartar

1/2 cup sugar substitute equivalent

1 scoop protein powder

2 cups fresh strawberries, sliced + sweetener

1 cup heavy whipping cream (topping)

4 tbsp sugar equivalent substitute (topping)

1 tsp vanilla extract (topping)


1. For the cake. Whip the whites with cream of tartar until stiff peaks form, about 5 minutes. In a separate bowl, combine cream cheese with egg yolks, vanilla extract, protein powder, sweetener and salt.

2. Gently fold the whites into the yolk mixture until combined. Spread the oopsie batter evenly (this batter doesn’t level out–it retains its shape, so if you leave it lump and bumpy, it’s going to stay lumpy and bumpy) on the sheet cake covered with parchment paper (don’t worry about greasing the pan or the parchment) and bake in a 300 degree oven for 30 minutes. Let cool 15 minutes with a damp dish towel on top to keep cake from drying out.

3. Cut cake into 8 equal sections. Set aside.

4. For the Strawberries. Soak in just enough water to almost cover the strawberries + 1/4 cup equivalent sugar substitute. Let sit on counter for an hour or overnight in the refrigerator.

5. To assemble the cake. Place first cake layer on a plate. Top with whipped cream (recipe below). Top with second cake, whipped cream and strawberries. Serve cold. Leftover portions may be refrigerated, but are best stored separately and combined for service.

6. Whipped Topping recipe. Whip all ingredients together ion high speed in a mixer until stiff peaks form. Makes 4, double-layered shortcakes or 8 single layered shortcakes.

Bon Appetit!

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