Strawberry Cottage Cheese Cookie Roll with Honey Cream
Julia Campbell
Strawberry Roll
Light cookie roll filled with cottage cheese cream and fresh strawberries—balanced, bright, and shareable.
Nutrition (per serving)
This strawberry cottage cheese cookie roll is a playful take on a classic roulade—thin, tender cookie wrapped around a lightly sweetened cottage cheese cream and fresh strawberries. It feels indulgent yet balanced: the cookie provides a tender, buttery shell while the cottage cheese filling adds protein and a fresh, tangy lift that keeps each bite bright.
It’s an easy, shareable dessert you can make for a weekend brunch or a casual dinner party. Blend the cottage cheese until silky, spread it over the just-cooled cookie sheet, sprinkle with sliced strawberries, roll gently, chill briefly, then slice—simple steps that yield a beautiful, impressive dessert.
Ingredients
- All-purpose flour:1 cup
- Granulated sugar:1/3 cup
- Unsalted butter, softened:4 tbsp
- Egg:1 piece
- Vanilla extract:1 tsp
- Baking powder:1/2 tsp
- Salt:1/4 tsp
- Cottage cheese:1 cup
- Honey:2 tbsp
- Greek yogurt:2 tbsp
- Lemon zest:1 tsp
- Strawberries, sliced:8 oz
- Powdered sugar (for dusting):2 tbsp
- Fresh mint leaves (optional):4 leaves
Instructions
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Preheat oven to 350°F. Line a 10x15 inch baking sheet with parchment paper and lightly grease the paper.
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In a medium bowl, cream the softened butter with granulated sugar until light. Beat in the egg and vanilla until combined.
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Whisk together the flour, baking powder, and salt, then fold into the butter mixture until a soft dough forms. Spread the dough evenly into the prepared baking sheet (it should be a thin layer).
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Bake for 10–12 minutes, until the edges are lightly golden and the top is set. Remove from oven and let cool on the sheet for 5 minutes.
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While still warm, use the parchment to gently lift the cookie sheet and roll it up loosely (this helps prevent cracking). Let it cool fully rolled; unroll when cool enough to handle.
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Make the cottage cheese cream: in a blender or food processor, combine cottage cheese, honey, Greek yogurt, lemon zest, and 1/2 tsp vanilla. Blend until smooth and creamy. Taste and adjust sweetness if desired.
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Unroll the cooled cookie sheet, spread an even layer of the cottage cheese cream over the surface, leaving a 1/2 inch border. Scatter the sliced strawberries evenly over the cream.
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Carefully re-roll the cookie into a tight log using the parchment to guide it. Wrap the roll in plastic wrap and chill in the refrigerator for at least 20 minutes to firm.
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Trim the ends, slice into 8 pieces, dust with powdered sugar, and garnish with mint leaves if using. Serve chilled or at cool room temperature.
Tips & Notes
- Blend the cottage cheese until completely smooth for a luxuriously creamy filling—use a high-speed blender if you have one.
- Roll the warm cookie loosely the first time to train it; re-roll with filling once cooled to avoid cracks.
- If strawberries are very juicy, pat them dry on paper towels to prevent the roll from becoming soggy.
