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:

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1 tablespoon balsamic vinegar

1/2 cup cold butter, cut into small cubes

1/2 cup buttermilk

1 large egg, beaten

2 1/4 cups all-purpose Gold Medal flour

2 tablespoons finely chopped fresh basil

3 tablespoons granulated sugar

1/2 cup ricotta cheese

1/4 teaspoon salt

1 pound strawberries, hulled and sliced

1 1/2 teaspoons vanilla extract

Equipment:

baking paper

baking sheet

oven

bowl

whisk

pastry cutter

spatula

cookie cutter

wire rack

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:

Quickview
315k Calories
7g Protein
15g Total Fat
37g Carbs
5% Health Score
Limit These
Calories
315k
16%

Fat
15g
23%

  Saturated Fat
9g
57%

Carbohydrates
37g
13%

  Sugar
8g
10%

Cholesterol
63mg
21%

Sodium
248mg
11%

Alcohol
0.26g
1%

Get Enough Of These
Protein
7g
14%

Vitamin C
33mg
41%

Selenium
17µg
24%

Manganese
0.48mg
24%

Folate
84µg
21%

Vitamin B1
0.3mg
20%

Phosphorus
182mg
18%

Vitamin B2
0.28mg
16%

Calcium
120mg
12%

Iron
2mg
12%

Vitamin B3
2mg
12%

Vitamin A
514IU
10%

Fiber
2g
8%

Potassium
291mg
8%

Magnesium
20mg
5%

Copper
0.09mg
5%

Zinc
0.67mg
4%

Vitamin K
4µg
4%

Vitamin B5
0.43mg
4%

Vitamin E
0.61mg
4%

Vitamin D
0.56µg
4%

Vitamin B12
0.2µg
3%

Vitamin B6
0.07mg
3%

covered percent of daily need
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