Strawberry & Cream Protein Pow Fluff


Strawberries and cream are a Wimbledon classic. They’re kind of as ubiquitous during Wimbledon matches as hot dogs are during US baseball games (e.g. compare these two images: this one and this one, funny, no?)

Strawberries and cream are a great audience snack too because strawberries are at their finest in the UK around this time of the year, when Wimbledon takes place. That’s why my friends and I made some strawberries & cream protein fluff last year – to enjoy while we watched the men’s final – and we did the same yesterday, as we watched Djokovic destroy Federer!



2 cups frozen strawberries (+/- some frozen banana slices if you want)
1/4 cup unflavored or vanilla whey (though you could use strawberry too)
1/8 to 1/4 cup milk

Directions:1. Electrically blend all the ingredients together until you get a smooth sort of ice cream.2. Then, whip out an electric whisker and whisk everything for about 4-5 minutes until you get a light voluminous mixture. Watch this video here. 3. Divide the mixture into two bowls and pour a tbsp or two of cream (or yogurt if you want to keep it lower in fat). Done!

Macros per bowl (out of the two you get from the mix above, with the cream): 159kcals
25.4g protein
9.65g carbs
2.4g fiber

Interesting Side note: During Wimbledon, “spectators consume 28,000 kilos (61,730 pounds) of English strawberries – 2,000 kilos (4,409 pounds) per day, and 7,000 liters (7,397 quarts) of fresh cream. And these aren’t just any old strawberries. They’re Grade 1 English strawberries from registered farms in Kent. They’re picked the day before being served, arrive at Wimbledon at 5:30 a.m. and are individually inspected before being hulled. With that kind of pedigree it makes the 2009 price of £2.25 for a minimum of 10 strawberries with cream seem like a right bargain” (


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