Strawberry Shortcake Recipe
Lemon Ricotta Shortcake | Macerated Strawberry | White Chocolate Mousse | Mint Syrup
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Ingredients
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Shortcake and Toppings
Method
Preparation Steps
- 1
Prepare the Shortcake
Preheat your oven to 375°F (190°C). In a large bowl, mix together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- 2
Mix Wet Ingredients
In another bowl, combine ricotta cheese, lemon zest, lemon juice, and vanilla extract. Stir until well blended.
- 3
Combine Mixtures
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- 4
Bake the Shortcake
Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool.
- 5
- 6
Make White Chocolate Mousse
Melt the chopped white chocolate in a double boiler. In a separate bowl, whip the heavy cream until soft peaks form. Fold the melted chocolate into the whipped cream until fully combined. Chill the mousse in the refrigerator.
- 7
Make Mint Syrup
In a small saucepan, combine water and mint leaves. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the mint leaves and add sugar to the syrup. Stir until dissolved.
- 8
Assemble the Shortcake
Slice the cooled shortcake into layers. Layer it with macerated strawberries and white chocolate mousse. Drizzle with mint syrup.
