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–+ servings

Gluten-Free Strawberry Shortcake with Cottage Cheese Recipe

Gentle Tummy
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Ingredients
  

Almond Vanilla Shortcake:

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 9x13" cake pan or 10x15" 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

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.
Assembly Options: 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. 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.
Did you make this recipe?Please let me know in the comments below how it turned out :)