A few days ago, I walked into the grocery store and saw strawberries. But not just boxes of strawberries, but most of them were labelled “50% off”. A few seconds upon my excitement, reality dawned upon me and totally broke my ecstasy bubble. The strawberries that were labelled were all a little too ripe, to say the least. Being the bargainer I am, I went on a mini hunt to search for one box that was “acceptable” to purchase with the additional 50% discount, and I went home with a decent box of ripe strawberries in my basket.

Since the strawberries were ripe and screaming to be used, they inspired me to make this protein cake recipe. To make the cake sweeter with minimal refined sugars, I thought about using a banana. Bananas and strawberries are meant to be. When I was little, I remember my mom always making strawberry banana smoothies for my sister and I to drink after school. The smoothie combination was our absolute favourite; it still remains as one of my go-to smoothie combos.

If you have never tried a strawberry banana smoothie before, do try it! Simply blend a banana with about a cup of strawberries. Add your favourite non-dairy/dairy milk or even water, and if you want an extra kick of tanginess, add 1-2 tbsp of yogurt! The colour is this beautiful pastel pink, and it makes a quick nutritious snack for any time of the day.

Back to the protein cakes, I rarely use just the egg yolk or just the egg white; I’m not the person who makes egg white omelettes to avoid cholesterol and fats from egg yolks. As long as we don’t eat 5 whole eggs a day, there is no reason why the yolk should be avoided. But because I’ve been experimenting with another tiramisu recipe, I had egg whites leftover in the fridge and I really wanted to utilize the things I have available while the ingredients are still fresh and useable. If you don’t have egg whites lying around, then you can definitely use 2 whole eggs for this recipe.