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Fresh Strawberry Pashka



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1 lb. cream cheese, softened
2 cups dry curd cottage cheese (about 8 oz.)
1 cup butter, softened
3 egg yolks
2 cups powdered sugar
1 envelope unflavored gelatin, softened in 2 tbsp. cold water
2 tsp. vanilla extract
1 cup whipping cream, whipped
1 cup sliced almonds
1 pt. fresh strawberries, washed, hulled and drained
1 2-quart flowerpot, about 6-inches across top, washed well and dried


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    Beat together cream cheese, cottage cheese and butter in large bowl until creamy. Add egg yolks. Gradually beat in sugar. Place gelatin over hot water to dissolve. Blend into cheese mixture. Fold in vanilla extract, whipped cream and almonds. Slice strawberries and carefully fold in. Line flowerpot with cheesecloth wrung out in cold water. Spoon cheese mixture into pot, filling to brim. Cover and refrigerate overnight. To unmold, place dessert plate over pot, inverting quickly. Gently lift off pot, pulling cheesecloth if necessary. Remove cheesecloth. Garnish with gumdrops or fresh strawberries and almonds. The pashka may be stored in the pot in the refrigerator up to 5 days.
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