Elevate Dessert Time with Cottage Cheese Strawberry Shortcake—Featuring Kalona SuperNatural® Organic Cottage Cheese
When it comes to reimagining classic desserts, few things are more satisfying than giving tradition a healthy twist—especially when that twist comes with creamy, nutrient-rich Kalona SuperNatural® Organic Cottage Cheese.
This Cottage Cheese Strawberry Shortcake recipe from Forget The Takeout brings a fresh, protein-packed spin to the summertime favorite. Instead of heavy cream biscuits, these shortcakes are lightened with Kalona’s cottage cheese—crafted in small batches from grass-fed milk and minimally processed to keep its natural integrity intact. The result? A tender, golden shortcake with a moist crumb, subtle tang, and just the right balance of richness and freshness.
Why Kalona SuperNatural® Cottage Cheese?
Kalona’s cottage cheese isn’t your average dairy aisle find. Made with organic milk from small family farms and featuring clean, simple ingredients, it’s a superfood in disguise. It offers:
- 14g+ of protein per serving, supporting a satiating, balanced dessert
- Live, active cultures for gut-friendly benefits
- A creamy texture that melts seamlessly into baked goods
The Perfect Summer Dessert
Paired with fresh strawberries tossed in maple syrup and a cloud of naturally sweetened whipped cream, this shortcake hits all the right notes—fluffy, juicy, lightly sweet, and just indulgent enough. Even better? It’s gluten-free and uses better-for-you sweeteners like coconut and turbinado sugar.
Whether you’re hosting a backyard dinner, heading to a picnic, or simply treating yourself after a long day, this recipe is as crowd-pleasing as it is nourishing.
Want to make your own?
Find the full recipe below and grab a tub of Kalona SuperNatural® Organic Cottage Cheese at your local natural grocery store. Trust us—your shortcakes (and your guests) will thank you.
Cottage Cheese Strawberry Shortcake
Ingredients
2 cups gluten-free flour
1 T baking powder
1/4 tsp baking soda
2T coconut sugar
1/4 C butter, melted
4–6T milk of choice
2 C cottage cheese @Kalona supernatural_milk_dairy
1 tsp vanilla extract
2 T turbinado sugar for sprinkling
1 C heavy whipping cream
1T maple syrup
1 tsp vanilla extract
1 pint strawberries, sliced
1T maple syrup
Instructions
Preheat oven to 400 degrees.
In a large bowl combine butter, 4 tablespoons milk, cottage cheese and vanilla extract. Mix well.
To the bowl add flour, baking powder, baking soda and sugar.
Fold the dry ingredients into the wet, adding more milk if too thick.
The texture should be thick but scoopable.
Using a large muffin scoop add batter to a cast iron skillet or a sheet pan lined with parchment paper.
Brush the tops with heavy cream, sprinkle with turbinado sugar.
Bake for 35-40 minutes, or until golden brown on top.
Meanwhile, whip heavy cream, vanilla extract and maple syrup until peaks form. Place in the fridge.
Slice strawberries and place in a bowl with maple syrup, toss and set aside.
Remove shortcakes from the oven and allow them to cool before assembling. When cooled, top with whipped cream and strawberries.
Enjoy!