Balsamic Strawberry Citrus Shortcake with Whipped Ricotta
Ingredients
Units
Scale
BALSAMIC STRAWBERRIES
- 1 pint of strawberries – cleaned and chopped
- 1–2 tablespoons sugar
- 1–2 tablespoons balsamic vinegar
- a bit of orange zest or juice
- splash of vanilla extract
WHIPPED RICOTTA
- 1 cup whole milk ricotta
- 2–3 tablespoons honey
- optional – fold in 1/4 cup homemade whipped cream for an even more fluffy creamy heaven
CITRUS OLIVE OIL CAKES
https://www.carolinelfranco.com/recipes/almond-citrus-yogurt-cake
- follow as directed in the recipe except
- sub all citrus juice and zest for orange
- sub semolina for more almond flour
- bake in muffins or mini cake pans
Instructions
- Bake all the cakes in advance.
- Stir everything in a medium bowl for the strawberries and let sit for 30 minutes up to an hour before serving
- In a blender or food processor whip the ricotta with honey. Optional – fold in some whipped cream for extra fluffiness. Chill for at least an hour.
- Assemble the shortcakes
