Gluten-Free Strawberry Shortcake with Cottage Cheese
Make my Gluten-Free Strawberry Shortcake with Cottage Cheese Recipe for a healthier twist on the classic dessert! Almond vanilla shortcake, cottage cheese whipped cream, fresh strawberry compote, and sliced strawberries come together for a light, protein-packed treat perfect for any special occasion, from Easter to July 4th.
Why You’ll Love This Almond Flour Strawberry Shortcake Mini-Cake Recipe
- Naturally Sweetened: Maple syrup provides a more balanced sweetness without refined sugar.
- Gluten-Free & High Protein: Almond flour and cottage cheese give this dessert a nutritious spin.
- Versatile Serving Options: Serve as mini cakes, a layered cake, or a beautiful trifle.
- Perfect for Special Occasions: Great for Easter, birthdays, or a romantic Valentine’s Day treat.
Ingredients & Substitutions
Here is everything you need to make gluten-free strawberry shortcake:
Almond Flour: This recipe works best with almond flour for the texture and flavor. You can substitute up to half of the almond flour with oat flour for an earthier flavor.
Tapioca Flour: This is also known as tapioca starch and can be swapped with arrowroot flour, potato starch, or cornstarch.
Maple Syrup: Substitute with honey, agave nectar, or date syrup for natural sweetness.
Organic Cane Sugar: You can use a granulated sugar substitute like coconut sugar or monk fruit sweetener.
Light Olive Oil: Replace with melted coconut oil, melted butter, or another mild-flavored oil.
Cottage Cheese: I prefer full-fat cottage cheese but you can use low-fat cottage cheese if you like. Opt for a dairy-free alternative like coconut or almond milk yogurt for a dairy-free version. You can replace cottage cheese with greek yogurt or sour cream for a different flavor.
Organic Powdered Sugar: Use a sugar substitute like powdered erythritol or powdered monk fruit for a lower-calorie option.
Whipped Cream: If you’re avoiding dairy, use coconut whipped cream or another non-dairy whipped topping. You can use store bought or homemade whipped cream.
Pure Vanilla Extract: You can use artificial vanilla extract instead.
Almond Extract: You can omit.
Lemon Juice: Substitute with lime juice or orange juice for a citrusy twist.
How to Make My Cottage Cheese Strawberry Shortcake Recipe
Step 1: Blend the Cottage Cheese
Preheat your oven to 350°F (175°C) and grease a 9×13″ cake pan or 10×15″ jelly roll baking sheet pan and trim a piece of parchment paper to line the bottom.
Blend 1-1/2 cups of cottage cheese in a high-powered blender or the chopper cup with an immersion blender until it’s smooth and creamy. You’ll use 1/2 cup in the cake and 1 cup in the cream.
Step 2: Make the Vanilla Almond Shortcake
In a large bowl with a stand mixer, handheld mixer, mix together eggs, cottage cheese, light olive oil, organic cane sugar, vanilla extract, lemon juice, almond extract, and maple syrup until well combined.
Then, add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt. Gently mix until a smooth batter forms.
Pour the batter into the prepared sheet pan and spread it evenly.
Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Allow the shortcake to cool completely before cutting it into mini-cakes or layers.
Step 3: Make the Cottage Cheese Whipped Cream
In a medium-sized mixing bowl, combine the cottage cheese, organic powdered sugar, lemon juice, and a pinch of salt. Whisk until well combined.
Gently fold the whipped cream into the cottage cheese mixture until smooth and creamy. (See Recipe Notes for whipped heavy cream instructions if making from scratch) Place the bowl in the fridge to set.
Step 4: Make the Strawberry Compote
In a saucepan over medium heat, combine sliced strawberries, maple syrup, vanilla extract, lemon juice, and a pinch of salt.
Bring to a simmer and stir occasionally and cook until the strawberries break down, and the mixture thickens, about 5-10 minutes.
Remove from heat and let it cool to room temperature. You can leave it slightly chunky or blend it smooth in your blender or chopper cup.
Step 4: Assemble the Strawberry Shortcakes
Place almond vanilla mini shortcake on a small plate.
Spread a layer of strawberry compote over the shortcake layer.
Drop a dollop of cottage cheese whipped cream over the strawberry layer.
Add a few sliced strawberries on top of the cream.
Repeat all three four layers.
Serve immediately or store in the fridge until ready to serve.
Almond Flour Strawberry Shortcake Recipe Notes
Sweetness Level: Adjust the sweetness of the shortcake, whipped cream, and strawberry sauce to your liking. Taste the batter and cream before baking or assembling, and add more sweetener if desired.
Texture of Cottage Cheese: Blending the cottage cheese first to remove the curdled texture is optional and based on your preference. But for best results, blending it first helps it mix in with the whipped cream.
Homemade Whipped Cream: Add 1 cup heavy whipping cream, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, 1 teaspoon tapioca flour, and a pinch of salt to a small bowl and whip until stiff peaks form.
Frozen Strawberries: If using frozen strawberries, you can thaw them first to reduce the cooking time. Adjust the amount of lemon juice and maple syrup (sweetener) to meet your taste preference.
Shortcake Layers: I like to pour the sauce on top of each cake layer so the sauce can soak into the cake and drip down the sides.
Serving Suggestions:
This recipe can be made as a single-layer cake, double-layer cake, trifle, mini-cakes, or cupcakes based on the baking dish you use. Simply adjust the cooking time and bake the cake until a toothpick comes out clean and the top of the cake begins to turn a light golden brown.
Do you love strawberries? Check out more of my easy and nutritious strawberry recipes:
Gluten-Free Strawberry Shortcake with Cottage Cheese Recipe
Ingredients
Almond Vanilla Shortcake:
- 4 eggs
- 1/2 cup cottage cheese
- 1/4 cup light olive oil
- 1/2 cup organic cane sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon almond extract
- 2 tablespoons maple syrup
- 2 cups almond flour
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 lb fresh strawberries
Cottage Cheese Whipped Cream:
- 1 cup cottage cheese
- 1/2 cup organic powdered sugar
- 1 teaspoon lemon juice
- pinch salt
- 1 cup whipped cream
Strawberry Compote:
- 2 cups sliced strawberries (fresh or frozen)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 dashes salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13" cake pan or 10×15" jelly roll baking sheet pan and trim a piece of parchment paper to line the bottom.Blend 1-1/2 cups of cottage cheese in a high-powered blender or the chopper cup with an immersion blender until it's smooth and creamy. You'll use 1/2 cup in the cake and 1 cup in the cream.
Almond Vanilla Shortcake:
- In a large bowl with a stand mixer or handheld mixer, mix together eggs, cottage cheese, light olive oil, organic cane sugar, vanilla extract, lemon juice, almond extract, and maple syrup until well combined.Then, add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt. Gently mix until a smooth batter forms.Pour the batter into the prepared sheet pan and spread it evenly.Bake in the oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.Allow the shortcake to cool completely before cutting it into mini-cakes or layers.
Cottage Cheese Whipped Cream:
- In a medium-sized mixing bowl, combine the cottage cheese, organic powdered sugar, lemon juice, and a pinch of salt. Whisk until well combined.Gently fold the whipped cream into the cottage cheese mixture until smooth and creamy. (See Recipe Notes for my homemade version) Place the bowl in the fridge to set.
Strawberry Compote:
- In a saucepan over medium heat, combine sliced strawberries, maple syrup, vanilla extract, lemon juice, and a pinch of salt.Bring to a simmer and stir occasionally and cook until the strawberries break down, and the mixture thickens, about 5-10 minutes.Remove from heat and let it cool to room temperature. You can leave it slightly chunky or blend it smooth in your blender or chopper cup.
- Assemble the Shortcakes:Place almond vanilla mini shortcake on a small plate.Spread a layer of strawberry compote over the shortcake layer.Drop a dollop of cottage cheese whipped cream over the strawberry layer.Add a few sliced strawberries on top of the cream.Repeat all three four layers.Serve immediately or store in the fridge until ready to serve.
Video
Notes
Nutrition
Responses
I would never have guessed cottage cheese was in the whipping cream…and my family still doesn’t know 😉 Definitely going to use that whipping cream trick in a few other recipes, too!
This was delicious!!! I’ve been looking for a light and fluffy gluten free shortcake and I’ve finally found it! Thank you for a wonderful recipe!!!
You’re welcome Samantha! I’m so glad you like the recipe. Thank you for sharing this with me 🙂
Leave a Reply