High-Protein Strawberry Shortcake Recipe
These cottage cheese strawberry shortcakes are a high-protein twist on the classic dessert. They're made with juicy strawberries and fluffy, homemade biscuits (2-ingredients!). Top with homemade whip and enjoy.
Servings: 4
Ingredients
Filling
- 2 cups sliced strawberries
- 2 tablespoons brown sugar
Dough
- ½ cup + 2 tablespoons all-purpose flour
- ½ 1/2 cup blended cottage cheese* 2% or 4%
- ¾ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 tablespoons light brown sugar
- 1 teaspoon turbinado sugar
- 1 large egg beaten
Topping
- Whipped cream or whipped coconut cream
Instructions
- Preheat the oven to 350ºF. Add the sliced strawberries and brown sugar to a bowl and toss to coat. Set aside.
- 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.
- 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.
- 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.
- Remove from the oven and set aside to cool for 5-10 minutes.
- 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.
Notes
- 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.
Nutrition
Calories: 171kcal | Carbohydrates: 31g | Protein: 6g | Fat: 3g | Fiber: 2g | Sugar: 17g