High Protein Strawberry Shortcakes

To serve: 

1. Preheat the oven to 200°C and line a baking tray with baking paper. 

2. Add the cottage cheese to a mixing bowl and stir in the vanilla essence and castor sugar until smooth and well combined. 

3. Add the self-raising flour and salt, mixing gently until a soft dough forms. 

4. Using your hands, lightly bring the dough together into a ball—avoid overworking it to keep the shortcakes tender. 

5. Roll the dough out on a lightly floured surface to about 2.5cm thick. Cut out 6–7 rounds using a round or fluted cutter and place them on the prepared baking tray. 

6. Mix the beaten egg with the tablespoon of water and brush over the tops of the shortcakes. 

7. Bake for 16 minutes, or until cooked through and lightly golden. 

8. Allow the shortcakes to cool on the tray for 5–10 minutes. 

9. While they cool, toss the sliced strawberries with the castor sugar and set aside to macerate. 

10. Slice the warm shortcakes open and fill with strawberries and a generous spoonful of whipped cream. 

Serving Tip 

These high-protein strawberry shortcakes are best enjoyed on the day they’re made, while the shortcakes are still soft and fresh. Serve them as a lighter dessert after lunch, a weekend treat, or even as a sweet option among your high protein snacks.