Another day, another high-protein cottage cheese recipe over here on Fit Foodie Finds! These cottage cheese strawberry shortcakes use my easy cottage cheese dough (with no rise time!) for the biscuits. While the cute biscuits are baking, all you need to do is toss some fresh strawberries in brown sugar and make a batch of homemade whipped cream. Cut the biscuits in half and sandwich in the strawberries. Top with the whip, fresh mint and a drizzle of honey. Name a better summer dessert 😋😋.
- High-protein dessert — thank you, cottage cheese!
- A Fit Foodie twist on the classic dessert — made with juicy strawberries and fluffy, homemade biscuits.
- Truly they’re just so dang cute and scream summertime 🥰
Ingredient Highlights
- Cottage Cheese: the protein powerhouse and base of my easy to find ingredient dough you’ll use for the biscuits. It’s truly such a versatile dough for both sweet and savory recipes (like these protein breakfast biscuits that are omg so so good👀).
- Strawberries: can’t have strawberry shortcakes without the strawberries! But really, any fresh berry would be quite delicious in this recipe.
- Turbinado Sugar: you’ll press turbinado sugar into both sides of the biscuits before baking to give them a little extra sweetness and sparkle.
- Homemade Whipped Cream: don’t worry! I’ve got you covered here — it’s super quick and easy to make homemade whip.
Find the list of full ingredients in the recipe card below.
Tips for Making These Strawberry Shortcakes
- The cottage cheese you use will affect how much flour you need: I prefer using 2% or 4% cottage cheese for this recipe because it contains less water. If your dough is too wet, add more flour 1 tablespoon at a time until the dough doesn’t stick to your fingers.
- Make sure to measure the cottage cheese after blending it: This will yield a more accurate measurement than measuring when the cottage cheese curds are still in tact.
Serve and Enjoy!
To serve, slice the biscuits in half. Tope one half with sliced strawberries and then top with the other biscuit half. Top with a dollop of fresh whipped cream, and enjoy! I like to add a sprig of fresh mint and a drizzle of honey to fancy these up when serving family and friends. My toddler recommends topping with rainbow sprinkles 🥰.
What to Do With Leftovers
Have leftovers? Wait to assemble the remaining shortcakes until you’re ready to serve. Store the biscuits in an air-tight container in the fridge for up to 3 days. Store the strawberries and whip separately in air-tight containers also in the fridge.
More High-Protein Desserts
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Preheat the oven to 350ºF. Add the sliced strawberries and brown sugar to a bowl and toss to coat. Set aside.
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Prepare the biscuits. Add the flour, cottage cheese, baking powder, salt, and brown sugar to a bowl. Using a silicone spatula, stir until a ball starts to form. Then, switch to your hands and knead until a ball forms.
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Separate the ball into 4 balls. Form each individual ball into a round biscuit, about 1 inch high and about 4 inches in diameter. Place the biscuits on a baking sheet.
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Wipe each biscuit with an egg wash and sprinkle sugar over the top. Bake for 6 minutes, flip the biscuit, and bake for another 6 minutes. We flip the biscuits so that both sides become a golden brown color.
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Remove from the oven and set aside to cool for 5-10 minutes.
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To serve, slice the biscuits in half. Top one-half with sliced strawberries and top with the other biscuit. Top with fresh whipped cream and enjoy.
- The cottage cheese you use will affect how much flour you need. We prefer 2% or 4%. If the dough is too wet, add more flour, 1 tablespoon at a time.
- *We measure the cottage cheese after we have blended it.
Calories: 171 kcal, Carbohydrates: 31 g, Protein: 6 g, Fat: 3 g, Fiber: 2 g, Sugar: 17 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
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