A new version of a classic: strawberry-cookie cake based on raw buckwheat
Share
This strawberry shortcake is a slightly healthier version of a classic favorite. Instead of the usual wheat shortcake, the base is made with raw buckwheat shortcake, and the cream is made with cottage cheese. The end result is summery, juicy, and refreshing. You can easily adapt the recipe to the season – use blueberries, raspberries, currants, or plums instead of strawberries in the fall.
Cookie base
Ingredients:
200 g raw buckwheat flour
75 g butter (or coconut oil, in solid form)
1 egg
60 g coconut sugar
1 teaspoon vanilla paste
1 teaspoon baking powder
A pinch of salt
Preparation:
Mix the flour, coconut sugar, baking powder and salt in a bowl.
Add the egg, vanilla paste and butter/coconut oil.
Knead into a smooth dough and let it rest in the refrigerator for about 10 minutes.
Roll the dough thinly and place on a baking sheet (approx. 30 × 36 cm).
Bake at 180°C for 8–10 minutes until the cookie is golden.
Let cool and cut or break into two layers. Leave some for crumbs to sprinkle on top later.
Cottage cheese cream filling
Ingredients:
500 g cottage cheese (alternatively coconut sour cream)
1–2 tbsp honey or date syrup (to taste)
1 teaspoon vanilla paste
Preparation:
Put the cottage cheese, sweetener, and vanilla in a blender.
Blend only gently, a few pulses at a time – don’t make it completely smooth. The grainy texture helps slow digestion and keeps blood sugar more stable than a smooth cream.
Berry filling
Ingredients:
400–500 g strawberries (blueberries, raspberries, currants or other seasonal berries if desired)
(Optional) 1–2 tbsp chia seeds for thickening
Preparation:
Lightly crush the berries, leaving the jam in chunks.
If desired, stir in chia seeds and let stand until the jam thickens slightly.
Assembling the cake
Place the first layer of cookies in a glass mold (24 × 24 cm).
Cover with half of the cottage cheese cream.
Spread half of the berry filling on top.
Add a second layer of biscuits, then the remaining cream and jam.
Sprinkle with cookie crumbs.
Let the cake sit in the refrigerator for at least 2-3 hours or overnight to allow the flavors to infuse and the texture to soften.
Before serving: add fresh berries, mint, or edible flowers.
