Preheat your oven to 350°F (175°C) and grease a 9-inch round or oval baking dish with butter. Use a dish that’s deep enough to allow the bake to puff up without overflowing.

In a large bowl, whisk the eggs and sugar until light and frothy. Stir in the cottage cheese, sour cream (or Greek yogurt), vanilla extract, lemon zest, and a pinch of salt until well combined.

Add the flour and stir just until the batter is smooth. It’s okay if the cottage cheese curds are still visible, that’s part of the texture.

Fold in the chopped strawberries and red currants, saving a few to scatter on top if you like.

Pour the batter into the prepared baking dish, smooth out the top, and add the reserved berries.

Bake for 45 to 50 minutes, or until the top is golden and puffed and the center is just set. If the top starts browning too quickly, loosely cover it with foil during the last 10 minutes.

Let the bake cool for 10 to 15 minutes before slicing. Dust with powdered sugar and serve warm or chilled.