No Bake Strawberry Shortcake Protein Bites

Sweet treats that taste completely delicious but are secretly packed with protein? Yes, please. These No Bake Strawberry Shortcake Protein Bites are layered with a rich chocolate base, a thick and creamy strawberry shortcake cookie dough filling, and a smooth cashew butter layer — all topped off with another drizzle of chocolate and a pinch of flaky salt. They’re no bake, freezer-friendly, and the perfect thing to have on hand whenever a sweet craving hits!

A plate of square chocolate-covered treats with a nutty and fruity base, topped with sea salt, surrounded by dried strawberry slices. Some treats are stacked, showing their layered interior.

Friends, I have been making these protein bites on repeat lately, and I can’t stop. If you’re someone who loves having a little something sweet in the freezer that you can grab at a moment’s notice, then this recipe is about to become your new best friend. I originally shared these No Bake Cookie Dough Bites on Instagram and the response was absolutely overwhelming — you all went CRAZY for them, and I completely understand why.

Think of these as the frozen dessert version of a strawberry shortcake, but made with ingredients that actually love you back. The cookie dough layer is made from almond flour and vanilla protein powder, which means that each bite is packed with protein, so you can feel good about reaching for a second one. And the freeze-dried strawberries? They add the most incredible burst of real strawberry flavor, without any of the moisture that fresh strawberries would bring. It’s a game-changer.

And then, of course, there’s the cashew butter layer. If you’ve never used cashew butter in a frozen dessert before, prepare to have your mind blown. It’s creamy, subtly sweet, and pairs perfectly with the strawberry cookie dough and the rich chocolate. Together, these three layers create the most satisfying, melt-in-your-mouth bite that you will absolutely want to make again and again.

A flat lay of baking ingredients on a pink surface, including chocolate chips, almond flour, freeze-dried strawberries, sugar, syrup, and various wooden and glass bowls, with an ice cube tray and striped cloth nearby. — *To make these, you’ll need almond flour, vanilla protein powder, maple syrup, coconut oil, almond extract, freeze-dried strawberries, cashew butter, mini chocolate chips, and flaky salt.*

A glass bowl filled with a crumbly strawberry mixture being stirred with a wooden spoon. Surrounding the bowl are plates and bowls with strawberries, chocolate chips, sugar, and a striped cloth napkin. — *To make these, you’ll need almond flour, vanilla protein powder, maple syrup, coconut oil, almond extract, freeze-dried strawberries, cashew butter, mini chocolate chips, and flaky salt.*

What You Need to Make These No Bake Protein Bites

Almond Flour: Almond flour gives it that classic, slightly dense texture that you’d expect from a cookie dough filling. It’s also gluten-free, which means these bites are completely gluten-free!
Vanilla Protein Powder: This makes these bites a protein-packed treat! Use your favorite vanilla protein powder here — I love using one that has a clean ingredient list and a flavor that isn’t too sweet.
Maple Syrup: Maple syrup adds natural sweetness to the cookie dough layer and helps hold everything together. I love that it’s a less processed sweetener than refined sugar!
Coconut Oil: You’ll need melted and cooled coconut oil for both the cookie dough layer and the chocolate layers. It helps everything set up perfectly in the freezer.
Almond Extract: Just a touch of almond extract adds a warm, slightly nutty flavor that pairs great with the strawberry. Don’t skip it — it really makes these bites taste like a true shortcake!
Freeze-Dried Strawberries: This is the ingredient that truly makes this recipe shine. Freeze-dried strawberries are packed with concentrated strawberry flavor, and when crushed and folded into the cookie dough, they add the most incredible color and taste.
Cashew Butter: The cashew butter layer is creamy, smooth, and the perfect complement to the strawberry cookie dough. I recommend using a creamy cashew butter with no added sugar or oils for the best results.
Mini Chocolate Chips: You’ll need mini chocolate chips for both the base and the top of each bite. I love using dairy-free chocolate chips, but use whatever you have on hand!
Flaky Salt: I am here to tell you that a little pinch of flaky salt on top of these bites takes them to a whole new level.

A hand pours chocolate mixture into an ice cube tray. Nearby are a bowl of crumbly strawberry mixture, a plate of dried strawberries, a bowl of peanut butter, and a jar of sugar on a beige surface. — Next, prepare the chocolate layer. Add the mini chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 2-3 thirty-second increments, stirring between each one, until the chocolate is fully melted and smooth. Pour a small amount of the melted chocolate (about ½ teaspoon) into the bottom of each ice cube cavity.

How to Make These Easy No Bake Protein Bites

To make these protein bites, start by preparing the strawberry shortcake cookie dough. In a large bowl, mix together the almond flour, vanilla protein powder, maple syrup, melted and cooled coconut oil, and almond extract until a smooth dough forms. Then, fold in the crushed freeze-dried strawberries and set the dough aside.

Next, prepare the chocolate layer. Add the mini chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 2-3 thirty-second increments, stirring between each one, until the chocolate is fully melted and smooth. Pour a small amount of the melted chocolate (about ½ teaspoon) into the bottom of each ice cube cavity. Transfer the tray to the freezer and allow the chocolate to set for about 5 minutes.

An ice cube tray filled with a crumbly pink and white mixture, partially topped with smooth brown peanut butter. A hand holds a spoon, spreading peanut butter over the mixture. A striped cloth and mixing bowl are nearby. — *Once the chocolate base has set, fill each cavity about ¾ of the way full with the strawberry cookie dough, pressing it in gently to pack it down*

A hand pours melted chocolate into an ice cube tray, filling compartments partially occupied by peanut butter. Nearby are bowls of freeze-dried strawberries and sugar, and a striped towel rests on the counter. — *Once the chocolate base has set, fill each cavity about ¾ of the way full with the strawberry cookie dough, pressing it in gently to pack it down*

Once the chocolate base has set, fill each cavity about ¾ of the way full with the strawberry cookie dough, pressing it in gently to pack it down. Then, add a small spoonful of cashew butter on top of the cookie dough layer, followed by the remaining melted chocolate to seal everything in.

Transfer the tray back to the freezer and allow the bites to freeze for at least 2 hours, or until they are fully set. Once done, pop them out of the tray, top with a little flaky salt, and enjoy! I love storing these in the freezer in an airtight container, because they defrost incredibly quickly and are the perfect grab-and-go treat.

Frequently Asked Questions

Can I make these ahead of time?

These bites are the perfect make-ahead treat. Simply make a batch at the beginning of the week and store them in an airtight container in the freezer for up to two weeks. They defrost in just a few minutes, making them the perfect thing to have on hand for an easy dessert or mid-afternoon snack.

Can I use a different nut butter?

While I love the flavor of cashew butter in this recipe, almond butter or peanut butter would both work well as substitutes. Just keep in mind that peanut butter will have a slightly stronger flavor, which will change the overall taste of the bites.

Can I use a different protein powder?

Yes! Just make sure you’re using a vanilla-flavored protein powder for the best results. I recommend a plant-based vanilla protein powder, but whey-based protein powder will work too. Keep in mind that different protein powders can vary in sweetness, so you may need to adjust the amount of maple syrup slightly depending on the brand you use.

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend swapping fresh strawberries for freeze-dried in this recipe. Fresh strawberries have a high water content, which will prevent the cookie dough from setting up properly and could make the texture too wet. Freeze-dried strawberries are key to getting that intense strawberry flavor with the perfect dough consistency!

How long do these keep?

These bites will keep in an airtight container in the freezer for up to two weeks. I recommend storing them in a single layer (or with parchment paper between layers) so that they don’t stick together.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim