Strawberry Shortcake Protein Balls
This post may include affiliate links. Thank you for your support.
These strawberry protein balls taste just like strawberry shortcake, but in an easy, no-bake snack! They’re made with simple ingredients, packed with 5g of protein each and perfect for meal prep.
Table of Contents
Why I Love These Strawberry Shortcake Protein Balls
I’ve been on a roll with these dessert-inspired protein balls lately! I’ve already shared my banana bread protein balls and carrot cake protein balls, and now I’m adding these strawberry protein balls to the mix.
They taste just like strawberry shortcake, but in an easy, no-bake snack. They’re made with simple ingredients, packed with 5g of protein each and perfect for meal prep or when you need a quick sweet bite.
If you’re looking for more strawberry shortcake vibes you have to try my strawberry overnight oats as well!
Ingredients Needed
- oat flour – acts as the base and gives these protein balls that soft, cake-like texture. You can use store-bought or make homemade oat flour by blending oats into a fine flour.
- cashew butter – adds healthy fats and helps bind everything together while keeping the flavor neutral and slightly sweet. You can use another nut butter, but cashew butter has the most neutral flavor. Almond or peanut butter will give the balls a stronger nutty taste.
- freeze-dried strawberries – the star of the show! These add a bold strawberry flavor without adding extra moisture.
- vanilla protein powder – boosts the protein content and adds a subtle sweetness. I used Truvani vanilla plant-based protein powder, but any vanilla plant-based protein powder should work.
- unsweetened almond milk or Greek yogurt – helps bring the dough together. I’ve tested this recipe with both and they work great, so use what you have on hand.
Find the full ingredient list with measurements in the recipe card below.
How to Make Strawberry Protein Balls
Step 1: Add your freeze-dried strawberries to a food processor or blender and pulse into small crumbles. You want little pieces, not a fine powder. Set aside.
Step 2: In a mixing bowl, stir together oat flour, cashew butter, crushed strawberries, protein powder, maple syrup, almond milk (or yogurt), vanilla extract, almond extract (if using) and salt. Mix until a thick dough forms, adding a little more liquid if needed.
Step 3: Scoop about 1 tablespoon of dough and roll into balls using your hands. Place them on a parchment-lined tray. Transfer the tray to the freezer for about 15–20 minutes so the balls firm up and are easier to coat.
Step 4: In a microwave-safe bowl, melt the white chocolate with coconut oil in short intervals, stirring between each, until smooth. Stir in almond extract if using.
Step 5: Dip or drizzle the melted white chocolate over the protein balls.
Step 6: Sprinkle with extra crushed strawberries while the chocolate is still wet. Let them set in the fridge or freezer until the coating hardens.
Brittany’s Recipe Tips
- Choose the right protein powder: Plant-based protein powder works best here because it soaks up more liquid and helps create a thicker dough. If you use whey protein, the mixture will turn out softer. You can always try it and add a little extra oat flour to help it firm up or skip the almond milk or yogurt.
- Milk or yogurt both work: I’ve tested both almond milk and Greek yogurt and they work great. Start with 3 tablespoons of milk and add more as needed. If using yogurt, use about ¼ cup since it’s thicker.
- Don’t skip the chill time: Pop the protein balls in the freezer for 10–15 minutes before coating. This helps them hold their shape and makes dipping or drizzling the chocolate way easier (and less messy).
How to Store & Freeze
- Refrigerator: Store the protein balls in an airtight container in the fridge for up to 1 week. They’re great chilled and ready to grab for a quick snack.
- Freezer: For longer storage, keep them in a freezer-safe container for up to 2–3 months. You can let them thaw in the fridge or at room temperature for a few minutes before enjoying.
More Protein Balls to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Strawberry Protein Balls
Ingredients
- ¾ cup oat flour
- ½ cup cashew butter
- ½ cup crushed freeze-dried strawberries
- ⅓ cup (45g) vanilla plant-based protein powder
- 3-4 Tablespoons unsweetened almond milk, or ¼ cup full-fat greek yogurt
- 3 Tablespoons maple syrup
- ½ teaspoon almond extract, optional
- ½ teaspoon vanilla extract
- Pinch sea salt
Topping
- ¼ cup white chocolate chips , or 2oz white chocolate bar
- 1 teaspoon coconut oil
- ¼ teaspoon almond extract, optional
- crushed freeze-dried strawberries, for topping, optional
Instructions
- Add your freeze-dried strawberries (for both the balls and coating) to a blender or food processor and pulse into small crumbles. You can also place them in a zip-loc bag and crush with a rolling pin. You want small pieces, not a fine powder. Set aside.½ cup crushed freeze-dried strawberries
- In a mixing bowl, stir together oat flour, cashew butter, crushed strawberries, protein powder, almond milk (or yogurt), starting with 3 Tablespoons, maple syrup, almond extract (if using), vanilla extract and salt. Mix until a thick dough forms. Add the additional Tablespoon of almond milk if your mixture feels too dry.¾ cup oat flour, ½ cup cashew butter, ⅓ cup (45g) vanilla plant-based protein powder, 3-4 Tablespoons unsweetened almond milk, 3 Tablespoons maple syrup, ½ teaspoon almond extract, ½ teaspoon vanilla extract, Pinch sea salt
- Scoop and roll into balls (about 1 Tablespoon each) and place on a parchment-lined tray. Freeze for 15–20 minutes to firm up.
- Melt the white chocolate and coconut oil together in a microwave-safe bowl in 20–30 second intervals, stirring until smooth. Add almond extract, if using and stir to combine.¼ cup white chocolate chips , 1 teaspoon coconut oil, ¼ teaspoon almond extract
- Drizzle white chocolate on top of balls and top with more crushed strawberries while chocolate is still wet, if desired.crushed freeze-dried strawberries
- Refrigerate (or freeze briefly) until the chocolate coating hardens. Enjoy immediately or store in the fridge or freezer for later.
Notes
- Use plant-based protein powder: It absorbs more moisture and helps create a thicker dough. If using whey protein, you may need to add a little extra oat flour to firm things up or skip the almond milk/yogurt.
- Adjust the texture as needed: If the dough feels too dry, add a splash more almond milk. If it’s too sticky, mix in a bit more oat flour until it’s easy to roll.
- Storing: Keep leftovers in an airtight container in the fridge for up to 1 week or store in a freezer-safe container for up to 2–3 months. Thaw for a few minutes before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
