Balsamic Strawberry Ricotta Shortcakes

Name: Balsamic Strawberry Ricotta Shortcakes
Prep time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 pound strawberries; 2 tablespoons granulated sugar; 1 tablespoon balsamic vinegar; 2 tablespoons finely chopped fresh basil; 2 1/4 cups all-purpose flour; 2 1/4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3 tablespoons granulated sugar; 1 large egg; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1/2 cup ricotta cheese; 1/2 cup cold butter; milk or heavy cream; 1 1/2 cups heavy cream; 3 tablespoons granulated sugar; 1 1/2 teaspoons vanilla extract

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Prep Time
15 mins
Total Time
30 mins
Course
Dessert
Cuisine
American, International, Vegetarian

Balsamic Strawberry Ricotta Shortcakes

Iris Warren

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Light and tender ricotta shortcakes with balsamic basil strawberries and a dollop of whipped cream!

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Ingredients

For the Balsamic Basil Strawberries:

1 pound strawberries hulled and sliced
2 tablespoons granulated sugar
1 tablespoon balsamic vinegar
2 tablespoons finely chopped fresh basil

For the Ricotta Shortcakes:

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons granulated sugar
1 large egg beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup ricotta cheese
1/2 cup cold butter cut into small cubes
milk or heavy cream for brushing the shortcakes

Whipped Cream:

1 1/2 cups heavy cream chilled
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract

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Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
In a medium bowl, combine the strawberries, sugar, balsamic vinegar, and basil. Stir until well combined. Set aside while you make the shortcakes.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the butter pieces to the flour mixture and toss with a fork just until the butter is coated with flour. Using a pastry cutter, fork, or your hands, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour.
In a small bowl, combine the egg, buttermilk, vanilla, and ricotta cheese. Stir until well combined.
Pour the liquid ingredients over the dry ingredients and stir with a spatula until just combined. Don’t overmix the dough. Turn out the dough onto a well floured space and gently and shortly knead the dough. If the dough is too sticky, you can add a little bit of flour as you knead. Pat the dough down into a disk, about 1/2 inch thick. Cut the dough into 8 rounds, using a biscuit or cookie cutter.
Transfer the shortcakes to the prepared baking sheet and brush with milk or heavy cream. Bake for about 12-15 mins, or until the scones are light golden brown. Let cool on a wire cooling rack.
While the shortcakes are cooling, make the whipped cream. Using a mixer, beat the heavy cream, sugar, and vanilla until soft peaks form, about 1 1/2 to 2 minutes.
Cut the shortcakes in half. Spoon the balsamic strawberries over the bottom half of the shortcake. Place the top of the shortcake over the strawberries. Top the shortcakes with whipped cream and serve immediately.