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
Scale
- 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