Today I have a delicious recipe for cottage cheese and strawberry pie! My site already has a strawberry pie recipe — and it's very popular, with over 300 comments and almost 100 photo reviews, which really speaks to how good it is! Today's version is just as tasty and equally simple to make. The base is a straightforward batter similar to a sponge cake, but with the addition of vegetable oil. That oil gives the finished bake an wonderfully tender, melt-in-your-mouth texture that sets it apart from a plain sponge. To add an interesting flavor twist, we'll also use a cottage cheese filling, which gets tucked inside the batter in a fun way. This cottage cheese and strawberry pie turned out absolutely wonderful — the tender batter, soft cottage cheese filling, and fragrant strawberries won't leave anyone indifferent! My kids and I polished it off in a single day — it's that good!
Ingredients:
- Batter:
- 120 g flour
- 100 g sugar
- 60 g vegetable oil
- 3 eggs
- 0.5 tsp baking powder
- 350 g strawberries
- Cottage Cheese Filling:
- 200 g cottage cheese
- 1 egg yolk
- 40 g sugar
- 1 tsp vanilla sugar
- 0.5 tsp starch
- ~ 50–100 g heavy cream or milk
How to cook cottage cheese and strawberry pie
Make the cottage cheese filling. Place the cottage cheese, egg yolk, sugar, vanilla sugar, and starch into a bowl and blend thoroughly with an immersion blender until smooth. While blending, gradually add a small amount of heavy cream or milk. The mixture should be smooth and homogeneous. The amount of cream you'll need depends on the type of cottage cheese you use. I used a firm 9% cottage cheese, similar to homemade-style, and needed 100 g of heavy cream to get it smooth. If you're using a soft, spreadable cottage cheese from a container, you may only need a couple of tablespoons. The goal is a smooth, thick paste — not runny.
Transfer the filling to a piping bag with a round tip, or simply into a sturdy zip-lock bag with one corner snipped off.
Make the batter. Place the egg whites in a mixing bowl. Beat thoroughly, gradually adding the sugar, and whip until stiff peaks form.
Add the egg yolks one at a time, continuing to beat. Then pour in the vegetable oil in a thin, steady stream while still beating, then stop the mixer immediately. The oil should of course be refined — the exact type doesn't matter, it can be sunflower, olive, or any other.
Combine the flour and baking powder. Gradually fold the flour into the batter in stages, gently folding from the bottom up with a spatula, just as you would with a classic sponge cake batter. It won't be quite as fluffy and structured as a true sponge batter since there's a good amount of oil in it, but do your best to preserve the airiness as you fold in the flour.
Take the piping bag with the cottage cheese filling, press the tip into the batter, and pipe in a portion of the filling. Repeat across the entire surface of the batter until all the filling has been used.
Gently smooth the top with a spatula to close up the holes. Arrange the strawberries on top — no need to press them in.
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