• Preheat oven to 315 °F. Spray any cake pan with cooking spray. I usually use a springform pan or a bundt cake pan.
• Crack eggs and discard or save egg yolks for later use. Place the egg whites in a medium sized mixing bowl.
• Add vanilla, stevia, and cream of tartar to egg whites and beat with a hand mixer until firm peak forms (I did about 5 minutes on high speed).
• Using a spatula, fold in a protein powder carefully as to not deflate the egg white mixture.
• Place batter in cake pan and cook for 15-20 minutes or until top of the cake starts to become golden brown. When done, let cool. Then place in fridge.

To Make Cream Cheese Frosting:

• In a medium sized mixing bowl, add cream cheese, sweetener, jello pudding mix, yogurt, and almond milk. Mix with a hand mixture until all is combined. Keep stored in fridge until cake is chilled and is ready to frost.

To Assemble:

• Place cake carefully on the surface you plan to serve it. It has the potential to stick to the pan so it is easier to go ahead and a set it up this way!
• Using a spatula, carefully frost cake. Cake is fragile so do so gently.
• Top with fresh strawberries and confectioner’s sugar if desired. Slice, and enjoy!