You Can Use Your White Chocolate Raspberry Bar to Create Strawberry Shortcakes?!

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If you’re feeling the heat of the summer months kicking in, we’ve got a refreshingly tart & sweet recipe just for you. These strawberry shortcakes have roughly 1/4 the carbs of your standard strawberry shortcake recipe, and about 1/6th the net carbs! And they’re damn delicious to boot. Let your mouth water at the pictures and then check out the full recipe below.



Yields: 6 Servings |  Serving Size: 1 shortcake

Calories: 220 | Protein: 11g  | Fat: 17g | Net Carb: 6g 

Total Carb: 13g 

Prep Time: 10 mins  | Cook Time:  14-17 minutes  | Total Time: ~ 30 minutes 





  1. Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper.
  2. Cut the White Chocolate Raspberry Bar into pieces and place them on the baking sheet.
  3. Bake for 5 minutes, remove and let cool.
  4. Place the cooled pieces into a food processor or blender on high until small crumbles form.
  5. In a bowl, stir together the almond flour, baking soda and sweetener.
  6. Add in the egg and sour cream and stir until a thick batter forms.
  7. Fold in the blended White Chocolate Raspberry Bar.
  8. Use a cookie scooper to scoop 6 evenly sized mounds onto the baking sheet.
  9. Bake for 14-17 minutes, remove and let cool.
  10. While baking, use a handheld mixer to beat the heavy cream until light and airy.
  11. Mix in the protein powder.
  12. Once cooled, cut the biscuits in half and fill them with a spoonful of whipped cream and fresh strawberries.