Strawberry Basil Shortcakes with Whipped Ricotta are like a summer day on a plate—bright, vibrant, and oh-so-sweet. Picture this: tender, flaky shortcakes cradling juicy strawberries, all topped off with a cloud of creamy ricotta that whispers sweet nothings to your taste buds. It’s the sort of dish that makes you feel like you’ve just bitten into sunshine itself.
Now, imagine serving these beauties at your next gathering; friends will swoon over the delightful aroma wafting through the air, and you’ll find yourself crowned the unofficial chef of the year. Trust me, this recipe is a flavor explosion that’s perfect for brunch, a picnic, or just because it’s Tuesday and you deserve something fabulous!
Why You'll Love This Strawberry Basil Shortcakes with Whipped Ricotta
- This incredible Strawberry Basil Shortcakes with Whipped Ricotta transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
What You’ll Need
Here’s what you’ll need to make this delicious Strawberry Basil Shortcakes with Whipped Ricotta:
- Fresh Strawberries: Look for ripe strawberries that are bright red and fragrant for maximum flavor.
- Fresh Basil Leaves: Use young basil leaves for a sweeter taste; they pair surprisingly well with strawberries!
- All-Purpose Flour: A key ingredient in creating those fluffy shortcakes; make sure it’s fresh and finely milled.
- Sugar: Granulated sugar not only sweetens but also helps create a golden crust on your shortcakes.
- Baking Powder: This is your secret agent for achieving tall and fluffy shortcakes—don’t skip it!
- Salt: Just a pinch balances out the sweetness; trust me, it’s necessary!
- Unsalted Butter: Cold butter adds richness and creates flakiness; chop it into small pieces before use.
- Ricotta Cheese: Choose whole milk ricotta for creaminess that’ll make you swoon.
- Vanilla Extract: A splash of vanilla elevates the flavor profile of both the ricotta and the shortcakes.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Cooking Instructions
Follow these simple steps to prepare this delicious Strawberry Basil Shortcakes with Whipped Ricotta:
Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C). Grab a baking sheet and line it with parchment paper to prevent any sticky situations later.
Step 2: Prepare the Strawberries
In a medium bowl, slice up those luscious strawberries and toss them gently with some sugar and chopped basil leaves. Let them sit while you get everything else ready—this allows those juices to mingle and form a delicious syrup.
Step 3: Mix Your Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt. This mixture is about to become something magical!
Step 4: Cut in the Butter
Add cold cubed butter to your flour mixture. Using a pastry cutter or your fingers (the latter being more fun), incorporate until you have pea-sized crumbs. The goal here? Flakiness!
Step 5: Combine Wet Ingredients
Pour in some milk along with vanilla extract into your dry mix. Stir until just combined; don’t overwork it unless you enjoy tough shortcakes—which we do not!
Step 6: Bake!
Turn out the dough onto a floured surface and pat into roughly two-inch thick rounds. Place them on your prepared baking sheet and pop them in the oven for about 15-20 minutes or until they’re golden brown on top.
Transfer to plates once baked and let cool slightly before adding those juicy strawberries atop each biscuit followed by that heavenly whipped ricotta.
And there you have it! In under an hour you’ve made Strawberry Basil Shortcakes with Whipped Ricotta that will surely impress anyone lucky enough to share in this delightful treat!
You Must Know About Strawberry Basil Shortcakes with Whipped Ricotta
- This showstopping Strawberry Basil Shortcakes with Whipped Ricotta delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Cooking Process
Begin by preparing the strawberries first, allowing them to macerate in a bit of sugar while you whip up the ricotta. Then, bake the shortcakes to golden perfection before layering everything together for a delightful finish.
Flavor Your Way
Feel free to swap basil with mint for a refreshing twist or add a splash of vanilla extract to the whipped ricotta. You can also sprinkle some crushed pistachios on top for extra crunch and flavor!
Storing & Reheating
Store leftover shortcakes in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in a warm oven for about five minutes before serving.
Chef's Helpful Tips for Strawberry Basil Shortcakes with Whipped Ricotta
- This professional-quality Strawberry Basil Shortcakes with Whipped Ricotta relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sharing this recipe reminds me of the time I made these strawberry basil shortcakes for my best friend’s birthday. The look on her face when she took that first bite was priceless!
FAQs
What are Strawberry Basil Shortcakes with Whipped Ricotta?
Strawberry Basil Shortcakes with Whipped Ricotta is a delightful dessert that combines fresh strawberries, aromatic basil, and creamy whipped ricotta. This dish features light, fluffy cakes that serve as the perfect base for juicy strawberries. The addition of basil brings a unique flavor twist, making it a refreshing treat. Topped with whipped ricotta, this dessert offers a rich yet light finish that enhances the overall experience. Enjoy this delicious twist on a classic shortcake for any occasion.
How do you prepare the strawberries for Strawberry Basil Shortcakes with Whipped Ricotta?
To prepare the strawberries for Strawberry Basil Shortcakes with Whipped Ricotta, start by washing and hulling them. Cut the strawberries into slices or quarters, depending on your preference. In a bowl, toss the sliced strawberries with a bit of sugar to enhance their natural sweetness and let them sit for about 15 minutes. This process allows the strawberries to release their juices while absorbing flavor from the sugar. Finally, mix in freshly chopped basil to add an aromatic touch that elevates this dessert.
Can I make Strawberry Basil Shortcakes with Whipped Ricotta ahead of time?
Yes, you can make Strawberry Basil Shortcakes with Whipped Ricotta ahead of time to save preparation effort on serving day. You can bake the shortcakes a day in advance and store them in an airtight container at room temperature. Prepare the strawberry mixture and whipped ricotta separately, then refrigerate them until you’re ready to assemble. Just before serving, layer the strawberries on top of each shortcake and dollop with whipped ricotta for a fresh presentation that’s sure to impress your guests.
What pairs well with Strawberry Basil Shortcakes with Whipped Ricotta?
Strawberry Basil Shortcakes with Whipped Ricotta pairs wonderfully with various beverages and desserts. For drinks, consider serving chilled sparkling wine or iced tea infused with lemon or mint. Additionally, these shortcakes complement other fruity desserts like sorbet or fruit salads. If you want something savory on the side, a light cheese platter featuring goat cheese or brie can balance out the sweetness of the shortcakes beautifully.
Conclusion
In conclusion, Strawberry Basil Shortcakes with Whipped Ricotta is an exquisite dessert that merges sweet and savory flavors perfectly. The combination of juicy strawberries and fragrant basil creates a refreshing taste experience that everyone will love. Making these shortcakes is easy and can be prepared ahead of time for convenience. Serve them at gatherings or enjoy them as a special treat at home. This delightful recipe will surely become a favorite among friends and family alike!
Strawberry Basil Shortcakes with Whipped Ricotta
- Total Time: 40 minutes
- Yield: Serves 6
Description
Strawberry Basil Shortcakes with Whipped Ricotta are a delightful summer treat that brings together the sweetness of ripe strawberries and fragrant basil, all served atop flaky, buttery shortcakes and topped with creamy whipped ricotta. This refreshing dessert is perfect for gatherings or simply indulging yourself on a sunny day. Impress your guests with this easy-to-make yet stunning dish that’s as pleasing to the eye as it is to the palate.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (divided)
- 1/4 cup fresh basil leaves, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, combine sliced strawberries with 2 tablespoons of sugar and chopped basil; let sit to macerate for about 15 minutes.
- In a large bowl, whisk together flour, remaining sugar, baking powder, and salt. Cut in cold butter until the mixture resembles pea-sized crumbs.
- Stir in milk and vanilla extract until just combined; avoid overmixing.
- Turn dough onto a floured surface, pat into about two-inch thick rounds, and place on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown. Let cool slightly before serving.
- To serve, layer the strawberries on each shortcake and top generously with whipped ricotta.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (90g)
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
