These strawberry shortcakes made with cottage cheese bake up golden and tender and are perfect for a relaxed weekend bake. Cottage cheese works surprisingly well in scone-style bakes. Because it is naturally moist and creamy, it blends into the dough and helps create a tender crumb without the need for large amounts of butter. The protein structure also adds body, so your shortcakes hold their shape while staying soft inside. Recipe compliments of Lancewood.

Prep: 15 minutes | Cook: 16 minutes | Serves: 6

Ingredients

• 250 g smooth cottage cheese
• 1 tablespoon vanilla essence
• 3 tablespoons castor sugar
• A pinch of salt
• 165 g self-raising flour
• 1 egg, beaten
• 1 tablespoon water

To serve:

• 2 cups strawberries, hulled and sliced
• 2 tablespoons castor sugar
• 250 ml cream, whipped

Method

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Place the cottage cheese in a mixing bowl. Stir in the vanilla essence and castor sugar until smooth.
3. Add the flour and salt. Mix gently until a soft dough forms.
4. Bring the dough together lightly with your hands to form a ball. Do not overwork it.
5. Roll the dough out on a lightly floured surface to about 2.5 cm thick. Cut out 6 to 7 rounds with a cutter and place them on the prepared tray.
6. Mix the beaten egg with the water and brush over the tops.
7. Bake for 16 minutes, or until lightly golden and cooked through.
8. Allow the shortcakes to cool on the tray for 5 to 10 minutes.
9. Toss the sliced strawberries with castor sugar and set aside to release their juices.
10. Slice the warm shortcakes open and fill with strawberries and a generous spoonful of whipped cream.