Syrna Zapikanka – Baked Farmer’s Cheese Casserole with Strawberries
There’s something deeply comforting about a warm slice of cottage cheese casserole studded with sweet strawberries, and this recipe brings that cozy feeling straight to your kitchen. Tender, fluffy, and lightly sweet, it carries the unmistakable taste of childhood mornings. Whether you serve it for a leisurely weekend breakfast, an afternoon snack with tea, or a light dessert after dinner, you’ll find it’s the kind of dish that disappears fast and leaves everyone reaching for seconds.
In Ukraine and across much of Eastern Europe, this baked treat is known as syrna zapikanka, and it has been a beloved staple for generations. It grew out of the resourceful home cooking tradition of using farmer’s cheese (a fresh, tangy cultured cheese similar to dry cottage cheese or quark) in both sweet and savory ways. Grandmothers would bake it on lazy Sundays, often with whatever fruit was in season. The strawberry version is a summer favorite, when the berries are at their ripest and most fragrant, their bright sweetness melting into the creamy cheese as it bakes.
The secret to a light, custardy texture lies in a couple of small steps you won’t want to skip. Beating the eggs and sugar until pale and fluffy adds air that keeps the casserole from turning dense. Letting the semolina rest in the cheese mixture for several minutes is just as important, because the grains swell and absorb moisture, giving the finished bake a smooth, set crumb rather than a grainy one. Use the freshest, driest cottage cheese you can find, and press out excess liquid if it seems watery, so your casserole holds together beautifully.
Tips & Substitutions
- Cheese: Authentic farmer’s cheese or quark works best, but well-drained dry-curd cottage cheese or ricotta makes a fine substitute. Pulse it in a blender for an extra-smooth result.
- Fruit swap: No strawberries on hand? Try raspberries, blueberries, sliced peaches, or pitted cherries. Frozen berries work too, but thaw and drain them first.
- Semolina: If you’re out of semolina, fine cream of wheat or 2 tablespoons of all-purpose flour will do the job.
- Less sugar: Cut the sugar to taste, or stir in a spoonful of honey for a more natural sweetness.
- Extra flavor: A little lemon zest, a handful of raisins, or a pinch of cinnamon all play nicely with the cheese.
Let the casserole cool for at least 15 minutes before slicing so it sets cleanly into neat portions. Serve it warm or at room temperature, dusted with powdered sugar and crowned with a dollop of sour cream, a drizzle of honey, or a spoonful of fresh berry sauce. Leftovers keep well, covered, in the refrigerator for up to three days, and a quick warm-up in the oven or microwave brings back that just-baked tenderness. It also freezes nicely, so wrap individual slices and save a taste of summer for later. Enjoy!
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Beat the eggs with the sugar and vanilla sugar using a mixer. Whip for a few minutes until the mixture lightens slightly and turns fluffy.
Place the cottage cheese in a deep bowl, pour in the beaten eggs and sugar, and mix well until the mixture is smooth and uniform.
Add two tablespoons of semolina and stir again. Let the mixture rest for a little while so the semolina can swell.
Wash and dry the strawberries, then cut them into slices.
Grease a baking dish with butter. Pour in half of the cheese mixture and smooth it out.
Arrange the sliced strawberries over the cheese mixture, then gently pour the remaining half of the cheese mixture on top.
Place the dish in an oven preheated to 180-200°C (350-400°F) and bake for 40-50 minutes, until the top turns golden brown.
Take the finished casserole out of the oven, let it cool, then cut it into portions and enjoy. Bon appetit!
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