This Strawberry Cottage Cheese Cake is the perfect harmony of creamy filling, juicy fruit, and soft vanilla sponge. It’s a stunning, multi-textured dessert that brings together the richness of cottage cheese, the tang of sour cream or yogurt, and the sweetness of ripe strawberries—all encased in a moist vanilla cake. Whether you’re baking for a special celebration, a family tea, or simply to treat yourself, this cake is a crowd-pleaser and surprisingly easy to make. The method is straightforward but yields results that look and taste like a patisserie masterpiece.
Cooking Time
Preparation Time: 20 minutes
Baking Time: 45–50 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours (including cooling and finishing)
Yield: 10–12 servings
Ingredients
For the Cake Batter:
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3 eggs
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120 g granulated sugar
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1 tsp vanilla sugar
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70 ml vegetable oil
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150 g sour cream (or plain yogurt)
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200 g wheat flour
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1.5 tsp baking powder
For the Filling:
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315 g cottage cheese
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1 egg
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70 g sugar
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1 tsp vanilla sugar
For the Fruit Layer:
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300–400 g strawberries, chopped
To Finish:
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Strawberry jam – for spreading
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Powdered sugar – for dusting
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Vegetable oil – for greasing
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Baking paper – dampened and used for lining the pan
Step-by-Step Cooking Directions
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Prepare the Pan
Line a baking tin (springform or rectangular) with dampened baking paper and lightly grease it with vegetable oil. This helps prevent sticking and ensures the cake releases easily once baked. -
Make the Cake Batter
In a large mixing bowl, beat the eggs, sugar, and vanilla sugar together until the mixture becomes pale and slightly foamy. Add the vegetable oil and sour cream (or yogurt) and mix until fully combined. -
Incorporate the Dry Ingredients
Sift the flour and baking powder into the wet mixture in portions, folding gently until you get a smooth batter. Do not overmix to keep the cake light. -
Layer the Batter
Pour about one-third to one-half of the batter into the prepared pan and spread it evenly. -
Prepare the Cheese Filling
In a separate bowl, combine the cottage cheese, egg, sugar, and vanilla sugar. Blend with an immersion blender until smooth and creamy. This step is important to avoid lumps in the filling. -
Add the Filling Layer
Carefully spread the cheese filling over the first layer of batter in the pan. -
Add Strawberries
Evenly distribute the chopped strawberries over the cheese layer. Use fresh, ripe strawberries for the best flavor and texture. -
Top with Remaining Batter
Spoon and gently spread the remaining batter over the strawberries, trying not to disturb the layers underneath. -
Bake the Cake
Bake in a preheated oven at 175°C (347°F) for 45–50 minutes, or until the top is golden brown and a toothpick inserted comes out clean. -
Cool and Finish
Allow the cake to cool completely in the pan. Once cool, spread a thin layer of strawberry jam over the top and dust generously with powdered sugar.
Nutritional Information (per serving, approx.)
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Calories: 260 kcal
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Protein: 7 g
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Fat: 11 g
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Carbohydrates: 32 g
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Fiber: 1 g
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Sugar: 18 g
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Calcium: 70 mg
The Origins and Popularity of the Recipe
This cake is a variation of traditional Eastern European cottage cheese cakes and fruit layer cakes popular in countries like Poland, Hungary, and Russia. It combines the homestyle comfort of cottage cheese desserts with the universal appeal of fruit and sponge cake. Over time, the simplicity of this type of cake has made it a staple in many kitchens, especially during strawberry season.
Reasons Why You’ll Love This Recipe
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Delicate Layers: Moist sponge, creamy cheese, and juicy fruit come together beautifully.
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Seasonal Favorite: Strawberries shine in this cake—perfect for spring and summer.
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Easy Yet Impressive: Minimal effort for a bakery-style dessert.
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Light and Not Overly Sweet: Perfect for those who prefer desserts that aren’t too sugary.
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Versatile: Can be adapted with other fruits or flavored jams.
Health Benefits
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Protein-Rich: Thanks to cottage cheese and eggs.
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Calcium Boost: Cheese and sour cream provide a good dose of calcium.
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Real Fruit: Strawberries are rich in vitamin C and antioxidants.
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Lower in Sugar Than Most Cakes: A modest amount of sugar makes it lighter.
Serving Suggestions
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Serve with a dollop of whipped cream or crème fraîche for an indulgent touch.
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Add a sprig of mint or a few fresh strawberry slices on the plate.
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Best enjoyed chilled or at room temperature with a cup of tea or coffee.
Common Mistakes to Avoid
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Using Dry Cottage Cheese: Make sure the cheese is creamy; dry curd will give a grainy texture.
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Not Blending the Cheese Filling: Smooth filling is key to a pleasant texture.
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Overmixing the Batter: Stir just until combined to avoid a dense cake.
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Layer Mixing: Be gentle when spreading the final layer of batter over the filling to keep layers distinct.
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Removing the Cake Too Early: Let it cool fully or it may collapse or stick.
Pairing Recommendations
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Drinks: Green tea, coffee, rosé wine, or lemonade.
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Other Foods: A light fruit salad or fresh berries with yogurt makes a nice accompaniment.
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Occasions: Ideal for brunch, tea time, birthdays, or holiday gatherings.
Cooking Tips
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Use a springform pan for easier removal.
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If strawberries release a lot of moisture, you can lightly toss them in cornstarch before adding.
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You can replace sour cream with Greek yogurt for a slightly tangier flavor.
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Don’t skip the jam layer—it adds flavor and seals in moisture.
Similar Recipes to Try
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Classic Russian Syrniki (Cottage Cheese Pancakes)
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Strawberry Yogurt Loaf Cake
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Lemon Ricotta Cake
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German Käsekuchen (Baked Cheesecake with Quark)
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Blueberry Sour Cream Coffee Cake
Variations to Try
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Berry Medley: Use a mix of berries—blueberries, raspberries, and strawberries.
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Citrus Twist: Add lemon or orange zest to the batter or cheese filling.
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Chocolate Swirl: Stir in a few tablespoons of melted chocolate to the cheese filling.
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Nut Crunch: Add sliced almonds or crushed pistachios on top before baking.
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Jam Glaze Options: Swap strawberry jam with apricot or raspberry jam.
Ingredient Spotlight
Cottage Cheese – A soft cheese that is high in protein, low in fat, and adds a rich, creamy texture to baked goods.
Strawberries – Not only sweet and flavorful, but strawberries also provide antioxidants, fiber, and vitamin C.
Sour Cream – This adds tang and moisture to the cake, keeping the texture soft and fluffy. Yogurt can be used for a lighter version.
Vanilla Sugar – A staple in European baking, vanilla sugar subtly enhances the flavor of both the batter and filling.
Powdered Sugar – For a professional finish, this light dusting creates visual appeal and balances tart fruit notes.
Conclusion
This Strawberry Cottage Cheese Cake is more than just a dessert—it’s a celebration of texture, flavor, and the joy of homemade baking. With its light sponge, creamy filling, fresh strawberries, and a glossy jam finish, it’s a cake that brings smiles with every bite. Whether you’re hosting friends or enjoying a quiet weekend bake, this cake offers a balance of indulgence and simplicity that makes it irresistible. Try it once, and it may just become your go-to summer treat.
Frequently Asked Questions
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to avoid excess moisture in the cake.
2. What kind of cottage cheese should I use?
Use creamy, small-curd cottage cheese or blend regular cottage cheese for a smooth filling.
3. Can I use ricotta instead of cottage cheese?
Yes, ricotta is a great substitute and has a similarly creamy texture.
4. Can I make this cake gluten-free?
Absolutely. Use a gluten-free all-purpose flour blend suitable for baking.
5. How do I store the cake?
Keep it in the refrigerator in an airtight container for up to 4 days.
6. Can I freeze the cake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
7. Is it possible to make it without eggs?
You can try using flax eggs or a commercial egg replacer, but texture may vary.
8. What can I use instead of sour cream?
Plain yogurt or Greek yogurt work well as substitutes.
9. Why is my cheese layer not smooth?
It’s likely the cottage cheese wasn’t blended thoroughly. An immersion blender or food processor helps.
10. Can I use other fruits?
Definitely! Raspberries, blueberries, peaches, or cherries all work beautifully in this cake.