Balsamic Strawberry Citrus Shortcake with Whipped Ricotta

Balsamic Strawberry Citrus Shortcake with Whipped Ricotta

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Balsamic Strawberry Citrus Shortcake with Whipped Ricotta


Ingredients

Units Scale

BALSAMIC STRAWBERRIES

  • 1 pint of strawberries – cleaned and chopped
  • 12 tablespoons sugar
  • 12 tablespoons balsamic vinegar
  • a bit of orange zest or juice
  • splash of vanilla extract

WHIPPED RICOTTA

  • 1 cup whole milk ricotta
  • 23 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

  1. Bake all the cakes in advance.
  2. Stir everything in a medium bowl for the strawberries and let sit for 30 minutes up to an hour before serving
  3. 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.
  4. Assemble the shortcakes

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