Tres leches Protein Cake
Indulge in a guilt-free dessert with this moist tres leches Strawberry Vanilla Protein Cake, topped with luscious sugar-free whipped cream and fresh strawberries.
Nutrition per serving
Calories
340kcal
Protein
25g
Carbs
31g
Fat
9g
Ingredients
Makes 9 servings
- 1 boxPillsbury Zero Sugar Yellow Cake Mix
- 1 bottle (14 oz)Fairlife Core Power Elite Vanilla Protein Shake
- 1 carton (16 oz)Lucerne Cage-Free Liquid Egg Whites
- ½ cupPlanet Oat Vanilla Oatmilk
- 1 can (14 oz)Eagle Brand Fat-Free Sweetened Condensed Milk
- 1 cupFairlife Fat Free Milk
- 1 tub (8 oz)Sugar-Free Cool Whip
- 1 container (~1 lb)Fresh Strawberries
- as neededCooking Spray
Directions
Amounts inlineEach step repeats the amounts you need right in the instructions — so you can cook without scrolling back up.
Preheat oven to 325°F (163°C). Spray a cake pan with as neededCooking Spray.
In a large bowl, combine 1 boxPillsbury Zero Sugar Yellow Cake Mix, 1 carton (16 oz)Lucerne Cage-Free Liquid Egg Whites, and 1 bottle (14 oz)Fairlife Core Power Elite Vanilla Protein Shake. Mix well until smooth.
Pour the cake batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, in another bowl, whisk together ½ cupPlanet Oat Vanilla Oatmilk, 1 can (14 oz)Eagle Brand Fat-Free Sweetened Condensed Milk, and 1 cupFairlife Fat Free Milk until well combined. Set aside.
Once the cake is cooled, poke holes all over the surface with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in.
Spread 1 tub (8 oz)Sugar-Free Cool Whip evenly over the top of the cake.
Slice 1 container (~1 lb)Fresh Strawberries and arrange them decoratively on the whipped topping.
Cover and refrigerate for 4-24 hours before serving.