Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing an overhang on the longer sides to easily lift the loaf out later. Lightly grease the parchment paper for extra non-stick insurance.

In a high-speed blender or food processor, combine the drained cottage cheese, large eggs, granulated erythritol (or sweetener), vanilla extract, baking powder, and salt. Blend on high until the mixture is completely smooth and no cottage cheese lumps remain. This usually takes 1-2 minutes; scrape down the sides of the blender/processor as needed to ensure everything is incorporated.

Transfer the smooth cottage cheese mixture to a medium mixing bowl. Gently fold in the diced strawberries and lemon zest until they are just evenly distributed. Be careful not to overmix, as this can crush the delicate strawberries.

Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Place the loaf pan in the preheated oven.

Bake for 45-55 minutes, or until the loaf is set, lightly golden brown on top, and a toothpick inserted into the center comes out clean or with only moist crumbs (no wet batter). Baking time may vary depending on your oven.

Once baked, remove the loaf pan from the oven and place it on a wire rack. Let the loaf cool in the pan for at least 15-20 minutes. This crucial step allows the loaf to firm up and set properly before you handle it.

Using the parchment paper overhang, carefully lift the cooled loaf out of the pan and transfer it to the wire rack to cool completely. This can take 1-2 hours. Slicing too early may result in a crumbly texture.

Once completely cool, slice and enjoy your delicious Flourless Strawberry Cottage Cheese Loaf!