Balsamic Strawberry Ricotta Shortcakes

If you want to add more lacto ovo vegetarian recipes to your recipe box, Balsamic Strawberry Ricotta Shortcakes might be a recipe you should try. For 91 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 15g of fat, and a total of 314 calories. This recipe serves 8. 2084 people were glad they tried this recipe. Head to the store and pick up fresh basil, baking soda, egg, and a few other things to make it today. It will be a hit at your Mother's Day event. It is brought to you by Two Peas and Their Pod. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is good. If you like this recipe, take a look at these similar recipes: Roasted Balsamic Strawberry Shortcakes, Strawberry Shortcakes with Balsamic and Black Pepper Syrup, and Strawberry Shortcakes With Balsamic And Black Pepper Syrup.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.2. In a medium bowl, combine the strawberries, sugar, balsamic vinegar, and basil. Stir until well combined. Set aside while you make the shortcakes. 3. 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.4. In a small bowl, combine the egg, buttermilk, vanilla, and ricotta cheese. Stir until well combined. 5. 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.6. 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. 7. 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.8. 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.

 

Step by step:

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.

2. In a medium bowl, combine the strawberries, sugar, balsamic vinegar, and basil. Stir until well combined. Set aside while you make the shortcakes.

3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

4. 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.

5. In a small bowl, combine the egg, buttermilk, vanilla, and ricotta cheese. Stir until well combined.

6. 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.

7. Cut the dough into 8 rounds, using a biscuit or cookie cutter.

8. Transfer the shortcakes to the prepared baking sheet and brush with milk or heavy cream.

9. Bake for about 12-15 mins, or until the scones are light golden brown.

10. Let cool on a wire cooling rack.

11. 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.

12. Cut the shortcakes in half. Spoon the balsamic strawberries over the bottom half of the shortcake.

13. Place the top of the shortcake over the strawberries. Top the shortcakes with whipped cream and serve immediately.

Nutrition Information:

covered percent of daily need