Strawberry & Ricotta Shortcakes |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 9 |
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Fruity yet creamy! Ingredients:
2 cups plain flour |
1/4 cup caster sugar |
1 tablespoon baking powder |
1 pinch salt |
5 1/2 tablespoons unsalted butter, cold and cut into 2 cm cubes |
7/8 cup thickened cream |
1 cup thickened cream |
2 tablespoons caster sugar |
4 1/2 ounces ricotta cheese |
1 teaspoon vanilla essence |
10 1/2 ounces medium strawberries, hulled and halved lengthways |
icing sugar, for dusting |
Directions:
1. First, make the shortcakes. With an electric mixer, fitted with the paddle attachment, mix the flour, sugar, baking powder and salt.
2. Add the butter and beat until the mixture looks like coarse meal.
3. Add the cream and beat until the mixture comes together.
4. Turn out the dough onto a lightly floured surface and form into a 15cm square about 3cm thick. Refrigerate for an hour.
5. Preheat the oven to 180°C.
6. Using a 5cm biscuit ring, cut out 9 cakes.
7. Place on a baking tray and bake for 20-25 minutes until brown.
8. Cool on a cake rack.
9. Make the ricotta cream by whipping the thickened cream with the sugar.
10. Fold in the ricotta and vanilla.
11. Slice each shortcake in half and fill with the strawberries and ricotta cream.
12. Dust with icing sugar.
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