Ingredients
Cake Batter
- 215 g Pillsbury strawberry cake mix
- 3 scoops protein powder Whey/Casein blend like PE Science
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 6-8 strawberries blended until smooth
- 1/2 cup milk
- 2 tbsp oil
- 1 tsp vanilla extract optional
- 1 Pinch salt
Fluffy Yogurt Icing
- 545 g nonfat Greek yogurt
- 1 small box strawberry Jell-O mix sugar-free preferred
- 1/4 cup freeze-dried strawberries crushed, for garnish
Method
- Preheat your oven to 325°F (163°C). Generously grease your cast iron loaf pan.
- Blend the 6–8 fresh strawberries until completely smooth.
- In a large mixing bowl, combine the strawberry cake mix, protein powder, and pinch of salt. Whisk to distribute.
- Add the eggs, applesauce, blended strawberries, milk, oil, and vanilla extract. Mix until fully combined.
- Check the batter consistency. If it seems too stiff, add extra milk, 2 tablespoons at a time, until smooth and spreadable.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
- While the cake cools, make the icing: Add the 545g of Greek yogurt and the small box of strawberry Jell-O mix to a bowl. Stir vigorously until the powder dissolves and the mixture thickens into a fluffy icing.
- Once the loaf is entirely cool to the touch, spread the yogurt icing evenly over the top. Garnish with crushed freeze-dried strawberries.
Nutrition
Notes
Tip: Do not frost the cake while it is still warm, or the gelatin in the yogurt icing will melt and slide off the sides of the loaf. Due to the dairy-based icing, store any leftovers in the refrigerator.