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strawberry shortcake parfait. cheesecake, jello, sponge cake

Strawberry Shortcake Protein Parfait

A layered dessert that’s high-protein, gut-friendly, and tastes like the ultimate treat without derailing your nutrition. Strawberry sweetness, protein-packed cheesecake, and soft sponge cake all come together in a visually stunning, nourishing parfait. Plus, each serving is boosted with collagen peptides for gut lining support, joint health, and skin benefits so it’s dessert that actually helps your body heal from the inside out. Perfect for meal prep, brunch, or a healthy dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 55 minutes
Servings: 4
Course: Dessert
Calories: 320
Ingredients Method Notes

Ingredients
  

Strawberry Jello Layer
  • 1 1/2 cups fresh strawberries chopped
  • 3-4 tbsp monk fruit sweetener or maple syrup/honey
  • 1 1/2 tbsp water
  • 1 cup cold water
  • 1 1/2 tbsp grass-fed gelatin
  • 1/2 scoop unflavored collagen peptides
  • 1/2 tsp vanilla extract
Vanilla Sponge Cake Layer
  • 1/2 cup almond milk
  • 1/4 cup unsalted butter or coconut oil for dairy-free
  • 1 1/2 cups all-purpose flour or gluten-free 1:1 baking flour
  • 2 tsp baking powder
  • 3 large eggs room temperature
  • 3/4 tsp salt
  • 3/4 cup monk fruit sweetener
  • 2 tsp vanilla extract
Protein Cheesecake Layer
  • 1 cup cottage cheese
  • 1 tsp vanilla extract
  • 1 -2 tsp honey or maple syrup adjust to your sweetness level
  • Pinch of salt

Method
 

Strawberry Jello Layer
  1. In a small bowl Sprinkle gelatin + collagen over 1 cup cold water and let bloom 5 minutes.
  2. In a saucepan, combine chopped strawberries, monk fruit sweetener, and 1 1/2 tbsp water. Heat over medium, mashing strawberries as they soften, about 5 minutes.
  3. Strain strawberry mixture through fine mesh to get clear juice (or leave pulp for texture).
  4. Return juice to pan, warm, whisk in gelatin mixture + vanilla until dissolved. Don't boil.
  5. Pour into 13x9 pan lined with parchment paper or greased (thin layer). Refrigerate 2-3 hours until fully set.
  6. Cut into small pieces or circles
Vanilla Sponge Cake Layer
  1. Preheat oven to 350°F. Line or grease a 13x9 pan.
  2. In a small saucepan Heat milk + butter until melted, let cool slightly.
  3. In a bowl whisk flour + baking powder.
  4. In a large bowl Beat eggs + salt + sweetener on high 3–5 minutes until thick and pale and tripled in volume.
  5. Beat in vanilla. Gently Fold in flour mixture in 2 additions until just combined.
  6. Fold in milk/butter mixture until just combined. Don't overmix
  7. Bake 20–25 minutes until golden and springy. Cool completely, then cut into circles or pieces for layering.
Protein Cheesecake Layer
  1. Blend cottage cheese, vanilla, sweetener, and salt until completely smooth. Chill until assembly.
Assemble Parfaits
  1. Layer in dessert cups: 2 layers each of sponge cake pieces and strawberry jello, with cheesecake in between and on top.
  2. Serve immediately or chill 1–2 hours before serving.

Notes

Make-Ahead Tips

  • Bake sponge cake up to 2 days in advance
  • Make jello up to 3 days ahead; cut when ready
  • Assemble parfaits 1–2 hours before serving
 

Macros Per Serving

Calories  Protein Carbs   Fat
     320     30 g    38–40 g    7 g