This healthy flourless Strawberry Cake with cottage cheese is high-protein, DELICIOUS, creamy, light and simple – the perfect dessert for meal prep. If you love something sweet here and there, this ultra easy cake recipe is perfect for strawberry season.
Cottage Cheese Strawberry Cake
To make this strawberry cake healthy, I used simple things. Like fresh strawberries, oats, pecans, cottage cheese, yogurt, dark brown sugar, vanilla and some eggs. Nothing fake, nothing too fancy and you can change whatever you don’t have.
Because we’re using yogurt, eggs and cottage cheese, you get 10-11 grams of protein per slice, which makes this cake the perfect high-protein dessert. And if you love strawberries as much as I do. OMG. You need to make it. If you’re wondering, it doesn’t taste sad – it’s actually light, creamy and delicious!
Here’s the recipe and you’ll find step-by-step photos and more info below.
Cottage Cheese Strawberry Cake
This healthy flourless Strawberry Cake with cottage cheese is high-protein, DELICIOUS creamy, light and simple - the perfect dessert for meal prep. If you love something sweet here and there, this ultra easy cake recipe is perfect for strawberry season.
Ingredients
Base:
- 2 eggs
- 3 heaping tbsp yogurt
- ⅓ tsp baking soda
- ½ cup pecans
- 1 cup oats
- 4 tbsp dark brown sugar
- 1 tsp vanilla
- Pinch of salt
Cream:
- 7oz/200g cottage cheese
- 2 tbsp Greek yogurt
- 2 tbsp maple syrup
- 1 tsp vanilla
Additionally
- 1 cup fresh strawberries, chopped
Instructions
- For the base, mix the yogurt with baking soda until bubbles come up. Add in the vanilla and eggs. Then add oats, pecans and dark brown sugar to a blender and grind them to make the flour. Then stir them into the mix. Taste test, and add more sweetness if needed. I added a pinch of salt.
- Spread over a baking sheet lined with baking paper. Aim for a rectangle, so you can cut it into pieces and puzzle to make the layers (kinda like tiramisu). Bake for about 5-8 mins at 350°F/180°C. (Alternatively, you can also use a small 6" springform pan lined with parchment paper, you'll probably need to bake 20 minutes here, then cut lengthwise to get two layers).
- While the base is baking, it’s time to make the cream. For this, you can use an immersion blender and blend the cottage cheese with yogurt, maple syrup and vanilla until creamy. You can also try the Nutribullet blender cup, but I often find it hard to blend and quite frustrating. Taste test for sweetness, then place the cottage cheese mixture in the fridge until the base cools off completely.
- While you’re waiting, you’ve got some time to wash and chop the strawberries.
- Now that things have cooled off, it’s time to put together the layers! I used a Tupperware for this, but a springform would be ideal, because it will be the easiest to release the cake. Because I didn’t do well at geometry, I cut the base into pieces and puzzled them together like you’d do with tiramisu. Then half of the cream on top. Followed by strawberries. Then it’s puzzle time again. Cream on top. And we finish with strawberries.
- Let that chill in the fridge for 2-3 hours, cut into slices and enjoy! I like the cake more when it sits longer in the fridge.
Notes
Nutrition per serving (makes 6):
- Energy (calories): 274 kcal
- Protein: 11.15g
- Fat: 10.98g
- Carbohydrates: 33.75g
- Fiber 3.5g
- Sugars, total 14.88g
Step-By-Step Cottage Cheese Strawberry Cake
This easy cake has three components: a flourless base with oats and pecans, a light and creamy layer made with cottage cheese and then we’ve got the fresh strawberries.
The Oat & Pecan Base
So the first thing we’ll make is the base. Mix the yogurt with baking soda until bubbles come up. Add in the vanilla and eggs.
Then add oats, pecans and dark brown sugar to a blender and grind them to make the flour. Then stir them into the mix. Taste test, and add more sweetness if needed. I added a pinch of salt.
Spread over a baking sheet lined with baking paper. Aim for a rectangle, so you can cut it into pieces and puzzle to make the layers (kinda like tiramisu). Bake for about 5-8 mins at 350°F/180°C. (Alternatively, you can also use a small 6″ springform pan lined with parchment paper, you’ll probably need to bake 20 minutes here, then cut lengthwise to get two layers).
The Cottage Cheese Cream
While the base is baking, it’s time to make the cream. For this, you can use an immersion blender and blend the cottage cheese with yogurt, maple syrup and vanilla until creamy. You can also try the Nutribullet blender cup, but I often find it hard to blend and quite frustrating. Place the cottage cheese mixture in the fridge until the base cools off completely.
Strawberries
While you’re waiting, you’ve got some time to wash and chop the strawberries.
Put It All Together
Now that things have cooled off, it’s time to put together the layers! I used a Tupperware for this, but a springform would be ideal, because it will be the easiest to release the cake.
Because I didn’t do well at geometry, I cut the base into pieces and puzzled them together like you’d do with tiramisu. Then half of the cream on top. Followed by strawberries.
Then it’s puzzle time again. Cream on top. And we finish with strawberries.
Let that chill in the fridge for 2-3 hours, cut into slices and enjoy! I like the cake more when it sits longer in the fridge.
Options:
You can use frozen strawberries, too, but you will need to thaw them first, so that the cake doesn’t get super soggy as they melt on top of it.
A great addition would be chopped pecans or walnuts on top of the cake.
I hope you enjoy this high-protein cottage cheese strawberry cake! For other healthy dessert recipes, check out these: