This delightful strawberry cottage cheese cake combines a tender, vanilla-scented sponge with creamy cottage cheese filling and fresh strawberries. The result is a beautifully balanced dessert that’s neither too sweet nor too heavy, making it perfect for any occasion. With its golden exterior and vibrant strawberry-studded interior, this cake delivers both visual appeal and exceptional taste in under an hour.
Ingredients
For the Cake Batter:
- 3 large eggs
- 1 teaspoon vanilla sugar or vanilla extract
- 140g (⅔ cup) granulated sugar
- Pinch of salt (approximately ¼ teaspoon)
- 100ml (⅓ cup) vegetable oil, plus extra for greasing
- 150ml (⅔ cup) whole milk
- 200g (1⅔ cups) all-purpose flour
- 1 teaspoon baking powder
For the Cottage Cheese Filling:
- 250g (1 cup) cottage cheese, preferably full-fat
- 3 tablespoons powdered sugar
- 1 large egg
For Assembly and Finishing:
- 350g (12 oz) fresh strawberries, hulled and halved
- 2-3 tablespoons powdered sugar for dusting
Step-by-Step Instructions
Preparing the Cake Base
Step 1: Preheat your oven to 180°C (350°F / Gas Mark 4). Grease a 23cm (9-inch) springform pan thoroughly with vegetable oil and line the bottom with parchment paper for easy removal.
Step 2: In a large mixing bowl, crack the 3 eggs and add the vanilla sugar (or vanilla extract). Using an electric mixer or whisk, beat the eggs and vanilla for 2-3 minutes until light and slightly foamy.
Step 3: Gradually add the granulated sugar to the egg mixture, continuing to beat for another 3-4 minutes until the mixture becomes pale and creamy. The sugar should be well dissolved.
Step 4: Add the pinch of salt to the mixture and beat briefly to incorporate. This enhances the overall flavor of the cake.
Step 5: In a measuring cup, combine the vegetable oil and milk. Add this liquid mixture to the egg and sugar combination, mixing on low speed until just combined.
Step 6: In a separate bowl, whisk together the flour and baking powder to ensure even distribution of the leavening agent.
Step 7: Gradually fold the flour mixture into the wet ingredients using a spatula or wooden spoon. Mix just until the flour is incorporated – avoid overmixing to prevent a tough cake texture.
Preparing the Cottage Cheese Mixture
Step 8: In a medium bowl, combine the cottage cheese, powdered sugar, and 1 egg. Using an immersion blender, blend the mixture for 1-2 minutes until smooth and creamy with no lumps remaining.
Step 9: Taste the cottage cheese mixture and adjust sweetness if needed by adding an extra tablespoon of powdered sugar if desired.
Preparing the Strawberries
Step 10: Wash the strawberries thoroughly under cold water and pat dry with paper towels. Remove the green tops and hull each strawberry.
Step 11: Cut larger strawberries in half or quarters, while smaller ones can be left whole or halved. Aim for relatively uniform pieces for even distribution throughout the cake.
Assembling the Cake
Step 12: Pour half of the cake batter into the prepared springform pan, spreading it evenly across the bottom.
Step 13: Dollop the cottage cheese mixture over the batter in spoonfuls, then gently spread it into an even layer, leaving a small border around the edges.
Step 14: Distribute the prepared strawberries evenly over the cottage cheese layer, pressing them gently into the filling.
Step 15: Pour the remaining cake batter over the strawberries and cottage cheese, spreading carefully to cover the filling as much as possible. Some strawberries may peek through, which adds to the cake’s rustic charm.
Baking the Cake
Step 16: Place the cake in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the cake portion (avoiding the cottage cheese layer) comes out clean or with just a few moist crumbs.
Step 17: The cake should spring back lightly when touched in the center, and the edges should start pulling away slightly from the pan sides.
Step 18: Remove from the oven and allow to cool in the pan for 15 minutes before carefully removing the springform sides. Let cool completely on a wire rack before slicing.
Final Presentation
Step 19: Once completely cooled, dust the top of the cake generously with powdered sugar using a fine-mesh sieve for an even, professional appearance.
Step 20: Slice with a sharp knife, wiping the blade clean between cuts to maintain neat slices that showcase the beautiful layers.
Nutritional Information and Timing
Preparation Time: 20 minutes
Baking Time: 50 minutes
Cooling Time: 30 minutes
Total Time: 100 minutes
Serves: 10-12 slices
Nutritional Values per Slice:
- Calories: 245
- Protein: 8g
- Carbohydrates: 32g
- Fat: 10g
- Fiber: 2g
- Calcium: 85mg
- Vitamin C: 35mg
- Iron: 1.2mg
- Sodium: 180mg
Recipe Variations and Substitutions
Berry Alternatives
Replace strawberries with fresh raspberries, blueberries, or blackberries for different flavor profiles. Mixed berries create a colorful, varied taste experience. Frozen berries can be used but should be thawed and drained first.
Cottage Cheese Substitutions
Substitute cottage cheese with ricotta cheese for a smoother texture, or use cream cheese (softened) for a richer filling. Greek yogurt mixed with a little cream creates a tangy alternative.
Flour Modifications
Replace up to half the all-purpose flour with almond flour for added richness and protein. Whole wheat pastry flour can substitute for up to one-third of the flour for added fiber and nutrients.
Sweetness Adjustments
Reduce sugar by up to one-quarter if using very sweet strawberries. Add 1 tablespoon of honey to the cottage cheese mixture for natural sweetness and enhanced flavor complexity.
Flavor Enhancements
Add 1 teaspoon of lemon zest to the batter for brightness, or incorporate 1/2 teaspoon of almond extract for a subtle nutty flavor. Fresh mint leaves can be added to the strawberries for an aromatic twist.
Frequently Asked Questions
Can I use frozen strawberries for this recipe? Yes, but thaw them completely and drain excess liquid before using. Pat the strawberries dry with paper towels to prevent the cake from becoming soggy. Frozen strawberries may release more juice during baking, so expect a slightly more moist texture.
How should I store this cake? Store covered in the refrigerator for up to 4 days due to the cottage cheese filling. Bring to room temperature 30 minutes before serving for the best flavor and texture. This cake actually improves after a day as the flavors meld together.
Can I make this cake gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different but still delicious. Ensure your baking powder is also gluten-free.
Why does my cottage cheese layer seem grainy? This usually happens when the cottage cheese isn’t blended thoroughly enough. Use an immersion blender for at least 2 minutes, or pass the mixture through a fine sieve before using. Full-fat cottage cheese with smaller curds works best.
Can I prepare this cake a day ahead? Absolutely! This cake actually benefits from overnight refrigeration as it allows the flavors to develop and the texture to settle. Cover tightly and dust with powdered sugar just before serving for the freshest appearance.
This strawberry cottage cheese cake offers the perfect balance of comfort and elegance, making it suitable for both casual family gatherings and special occasions. The combination of tender cake, creamy filling, and fresh fruit creates a dessert that’s satisfying without being overly indulgent, while the simple preparation method makes it accessible for bakers of all skill levels.