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Strawberry Shortcake Protein Balls

Soft, fruity no-bake protein bites that capture the flavors of strawberry shortcake — made with oat flour, cashew butter, vanilla protein and crunchy freeze-dried strawberries. Ready in under 40 minutes and perfect for a quick snack or lunchbox treat.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 15

Ingredients

Dry ingredients

  • 2/3 cup oat flour
  • 1/3 cup vanilla plant-based protein powder
  • 1/2 cup crushed freeze-dried strawberries plus extra for coating, if desired
  • Pinch sea salt

Wet & flavoring

  • 1/2 cup cashew butter (smooth)
  • 3 Tbsp unsweetened almond milk start with 3 Tbsp, add more if needed
  • 3 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 tsp fresh lemon zest adds brightness — optional but recommended

Coating & garnish

  • 1/4 cup white chocolate chips or about 2 oz chopped white chocolate
  • 1 tsp coconut oil helps thin the chocolate for drizzling

Instructions

Preparation Steps

  • Place the freeze-dried strawberries in a small food processor or a zip-top bag and crush them to small crumbs — you want little flakes rather than a superfine powder. Measure out 1/2 cup for the mix and reserve a tablespoon or two for coating.
  • In a medium bowl whisk together the oat flour, vanilla protein powder, crushed freeze-dried strawberries and a pinch of sea salt so the dry mixture is evenly combined.
  • Add the cashew butter, maple syrup, vanilla extract and lemon zest to the dry mix. Start stirring with a sturdy spatula until the butter begins to incorporate, then use your hands to press and knead everything into a thick, slightly tacky dough. If it feels crumbly, add the almond milk 1 teaspoon at a time until it just holds together (aim for a dough that’s not wet).
  • Scoop the dough by tablespoons and roll between your palms into even balls (about 1 Tbsp each). Arrange them on a parchment-lined tray as you go. When all are rolled, pop the tray into the freezer for 20 minutes to firm up thoroughly — this makes coating easier and helps them hold shape.
  • While the bites chill, gently melt the white chocolate chips with the coconut oil in 15–20 second bursts in the microwave, stirring between bursts until smooth. If you prefer, do this in a double boiler. The coconut oil should thin the chocolate to an easy drizzle consistency.
  • Remove the firmed balls from the freezer. Using a fork or small spoon, either drizzle the melted white chocolate over each ball or dip one side and return to the tray. Immediately sprinkle a little of the reserved crushed freeze-dried strawberries on top while the chocolate is still wet so they stick.
  • Place the coated balls back in the fridge for 10–15 minutes (or the freezer for 5–8 minutes) until the chocolate sets. Transfer to an airtight container and store in the refrigerator for up to 10 days or freeze for longer storage.
  • Serve chilled or at cool room temperature. These are best enjoyed straight from the fridge when the texture is slightly firm but still tender inside.

Notes

Tip: For a firmer, more cookie-like bite, leave the balls in the freezer for an hour before serving; for a softer texture, bring them to room temperature for 5–10 minutes. Make-ahead: store in the freezer and thaw a few at a time in the fridge overnight.
This recipe is an original creation inspired by classic Strawberry Shortcake Protein Balls flavors. All ingredient ratios and instructions are independently developed.