High‑Protein Strawberry Shortcake Rice Cakes (Gluten‑Free, No‑Bake, Easy Dessert)
These High‑Protein Strawberry Shortcake Rice Cakes are the ultimate healthy indulgence — creamy, crunchy, and bursting with real strawberry flavor.
Made with strained Greek yogurt, strawberry protein powder, and a touch of maple syrup, they deliver that whipped‑frosting texture without the sugar crash.
Topped with a freeze‑dried strawberry and gluten‑free vanilla cookie crumble, this no‑bake treat is perfect for summer snacking, dessert boards, or brand‑ready content that looks as good as it tastes.
If you’re already a fan of strawberry shortcake, then you’ve got to try my homemade Healthy Strawberry Shortcake Popsicles next!
These strawberry shortcake rice cakes start with a base of whole‑grain rice cakes for a light, gluten‑free crunch.
Mix strained Greek yogurt with strawberry protein powder and pure maple syrup until thick and pipeable — the texture should resemble frosting.
Pipe or spoon the yogurt mixture onto each rice cake, then top with a crumble of freeze‑dried strawberries and crushed gluten‑free vanilla cookies.
Each bite delivers high protein, low sugar, and no‑bake convenience, making it the perfect healthy dessert snack for busy days, post‑workout cravings, or family‑friendly treats.
Why You’ll Love These Strawberry Shortcake Rice Cakes
- • High‑Protein Strawberry Dessert that tastes indulgent but fits your macros.
• No‑Bake Snack ready in minutes — ideal for warm weather.
• Gluten‑Free Treat that’s light yet satisfying.
• Visually Stunning — perfect for reels, pins, and brand collaborations.
• Customizable — swap strawberry for chocolate, lemon, or berry‑blend protein powder.
Key Ingredients
- 4 rice cakes – I like lundberg farms organic brown rice cakes
- 1 1/2 cups plain greek yogurt – strained – straining the liquid through a fine mesh strainer or nut milk bag allows a thicker texture for that beautiful piped whipped cream topping
- 1/4 cup strawberry protein powder – use code colleenF10 to save off my favorite clean ingredient protein powder!
- 1 tbsp pure maple syrup – or liquid stevia to taste
- 2 tbsp freeze dried strawberry crumbs
- 2 tbsp gluten free vanilla cookie crumbs
How to Make
- Strain your greek yogurt through a nut milk bag for 30min. Squeeze out excess liquid at the end. This allows for the thick, pipe-able texture of whipped cream
- You can omit the straining step without affecting the taste
- Mix your yogurt with strawberry protein powder, or freeze dried strawberry powder, and sweetener
- Pipe or dollop overtop of your rice cake
- Give a quick smash or process your freeze dried strawberries and vanilla cookies, combine them, then sprinkle overtop your rice cakes
- Enjoy!
Storage
You can make the yogurt mixture ahead of time and store in an airtight container the fridge. You can store the strawberry and cookie crumbs sealed in an airtight bag
I don’t recommend refrigerating fully assembled rice cakes, the the rice cake and the crumble will soften.
FAQ
Q: Can I use non‑dairy yogurt instead of Greek yogurt?
Yes! Use a thick coconut or almond yogurt and strain it for 30–60 minutes to achieve the same frosting‑like texture.
Q: How do I make the crumble stay crisp?
Add the crumble right before serving or filming — freeze‑dried strawberries soften over time.
Q: Can I meal‑prep these rice cakes?
Yes — store the yogurt mixture separately and assemble before serving for best texture.
Q: What protein powder works best?
A strawberry or vanilla whey/casein blend gives the smoothest frosting texture and enhances the shortcake flavor.
I’ve been on such a rice cake kick lately. If you love them too, then you’ve got to try my Banana Split Rice Cakes, or my Whipped Snickers Rice Cakes next!
If you make these High‑Protein Strawberry Shortcake Rice Cakes I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
High‑Protein Strawberry Shortcake Rice Cakes (Gluten‑Free, No‑Bake, Easy Dessert)
Print Pin RateEquipment
Ingredients
- 4 rice cakes
- 1 1/2 cups plain greek yogurt strained. see notes
- 1/4 cup strawberry protein powder
- 1 tbsp pure maple syrup or liquid stevia to taste
- 2 tbsp freeze dried strawberry crumbs
- 2 tbsp vanilla cookie crumbs
Instructions
- Strain your greek yogurt through a nut milk bag for 30min. Squeeze out excess liquid at the end. This allows for the thick, pipe-able texture of whipped cream
- You can omit the straining step without affecting the taste
- Mix your yogurt with strawberry protein powder, or freeze dried strawberry powder, and sweetener
- Pipe or dollop overtop of your rice cake
- Give a quick smash or process your freeze dried strawberries and vanilla cookies, combine them, then sprinkle overtop your rice cakes
- Enjoy!
