This classic summer dessert gets a healthy upgrade by swapping out the whipped cream for protein-rich ricotta cheese. Strawberries get their bright red color from antioxidant compounds called anthocyanins, which are also found in other red and blue fruits and can help reduce inflammation. Warmth and moisture are strawberries’ worst enemies, so store the fruit in the refrigerator until an hour before using, then rinse and pat dry.
Jump to RecipeInstructions :
- Preheat the oven to 375°F. Lightly coat a baking sheet with cooking spray.
TO MAKE THE SHORTCAKE: - In a mixing bowl, combine the flour, baking powder, baking soda, granulated sugar, and salt. Cut the butter into the dry ingredients with a pastry cutter or 2 butter knives (moving the knives in opposite directions), until crumbly (this creates a flakier shortcake). Add the buttermilk, stirring with a fork until just moistened.
- Transfer the dough onto a floured board. Knead a few times, until the dough is smooth in appearance. Pat the dough into an 6″ round about ¾” thick. Using a 2½”-round biscuit cutter, cut the dough into rounds, gathering scraps and repotting as necessary. Place on the baking sheet. Bake for 10 to 12 minutes, or until golden brown. Place on a wire rack to cool.
TO MAKE THE TOPPING: - In a mixing bowl, combine the ricotta, confectioner’s sugar, and vanilla extract. Beat with an electric mixer on medium-high for 1 minute, or until smooth.
- When the biscuits are cool, split them in half. Top one biscuit half with about ¼ cup strawberries and ¼ cup whipped ricotta, followed by the other biscuit half. Top again with strawberries and finish with a big dollop of the whipped ricotta.
Strawberry Shortcake With Whipped Ricotta
This classic summer dessert gets a healthy upgrade by swapping out the whipped cream for protein-rich ricotta cheese. Strawberries get their bright red color from antioxidant compounds called anthocyanins, which are also found in other red and blue fruits and can help reduce inflammation. Warmth and moisture are strawberries’ worst enemies, so store the fruit in the refrigerator until an hour before using, then rinse and pat dry.
Ingredients
SHORTCAKE
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 3 tablespoons butter
- ¾ cup buttermilk
- 2 pints strawberries hulled and sliced (2 to 3 cups)
TOPPING
- 1 cup part-skim ricotta cheese
- ¼ cup confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Lightly coat a baking sheet with cooking spray.
- TO MAKE THE SHORTCAKE:
- In a mixing bowl, combine the flour, baking powder, baking soda, granulated sugar, and salt. Cut the butter into the dry ingredients with a pastry cutter or 2 butter knives (moving the knives in opposite directions), until crumbly (this creates a flakier shortcake). Add the buttermilk, stirring with a fork until just moistened.
- Transfer the dough onto a floured board. Knead a few times, until the dough is smooth in appearance. Pat the dough into an 6″ round about ¾” thick. Using a 2½”-round biscuit cutter, cut the dough into rounds, gathering scraps and repotting as necessary. Place on the baking sheet. Bake for 10 to 12 minutes, or until golden brown. Place on a wire rack to cool.
- TO MAKE THE TOPPING:
- In a mixing bowl, combine the ricotta, confectioner’s sugar, and vanilla extract. Beat with an electric mixer on medium-high for 1 minute, or until smooth.
- When the biscuits are cool, split them in half. Top one biscuit half with about ¼ cup strawberries and ¼ cup whipped ricotta, followed by the other biscuit half. Top again with strawberries and finish with a big dollop of the whipped ricotta.