Protein Sparing Strawberry Shortcake

Preheat oven to 350 degrees F (175 degrees C).
Sift protein and allulose together and set aside.
In a large clean bowl, (click HERE for the best Stand Mixer)whip egg whites with a pinch of salt until foamy (save the yolks for my "healthified" creme brule, "healthified" custard, OR "healthified" ice cream).
Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won't fall out).
Add your favorite extract flavor.
Add the protein powder and stir just until combined.
Pour into a greased 10 inch bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Allow to cool completely before slicing or it will fall a little.
Make the protein sparing creamy topping: Place the CHILLED scrambled egg whites, almond milk, sweetener, extract and salt into a blender and puree until very smooth. Taste and adjust sweetness to your liking.
To make the strawberry glaze, place the strawberries and sweetener into a food processor or blender and puree until smooth. Taste and adjust sweetness to your liking.
Slice the strawberry angel food cake and divide onto serving plates.
Top each slice of cake with the creamy topping and garnish each with strawberry glaze and additional strawberries if desired.
Store extras in an airtight container in the fridge for up to 5 days. The cake can be frozen for up to a month.