Strawberry & Ricotta Shortcakes Recipe

Name: Strawberry & Ricotta Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain flour; ¼ cup caster sugar; 1 tablespoon baking powder; 1 pinch salt; 5 ½ tablespoons unsalted butter, cold and cut into 2 cm cubes; ⅞ cup thickened cream; 1 cup thickened cream; 2 tablespoons caster sugar; 4 12 ounces ricotta cheese; 1 teaspoon vanilla essence; 10 12 ounces medium strawberries, hulled and halved lengthways; icing sugar, for dusting

Servings: persons

2 cups plain flour
¼ cup caster sugar
1 tablespoon baking powder
1 pinch salt
5 ½ tablespoons unsalted butter, cold and cut into 2 cm cubes
⅞ cup thickened cream
1 cup thickened cream
2 tablespoons caster sugar
4 12 ounces ricotta cheese
1 teaspoon vanilla essence
10 12 ounces medium strawberries, hulled and halved lengthways
icing sugar, for dusting

1
First, make the shortcakes.
2
With an electric mixer, fitted with the paddle attachment, mix the flour, sugar, baking powder and salt.
3
Add the butter and beat until the mixture looks like coarse meal.
4
Add the cream and beat until the mixture comes together.
5
Turn out the dough onto a lightly floured surface and form into a 15cm square about 3cm thick.
6
Refrigerate for an hour.
7
Preheat the oven to 180C.
8
Using a 5cm biscuit ring, cut out 9 cakes.
9
Place on a baking tray and bake for 20-25 minutes until brown.
10
Cool on a cake rack.
11
Make the ricotta cream by whipping the thickened cream with the sugar.
12
Fold in the ricotta and vanilla.
13
Slice each shortcake in half and fill with the strawberries and ricotta cream.
14
Dust with icing sugar.

1080

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups plain flour, ¼ cup caster sugar, 1 tablespoon baking powder, 1 pinch salt, and more.

Yes, Strawberry & Ricotta Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry & Ricotta Shortcakes

How did you like this recipe?

Frequently Asked Questions