Photo: Marco Del Grande
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Ingredients
- Title:For the shortcakes
- 230g plain flour
- 60g caster sugar
- 1 tbsp baking powder
- Pinch salt
- 80g unsalted butter, cold, cut into 2cm cubes
- 160ml thickened cream
- Title:For the ricotta cream
- 250ml thickened cream
- 2 tbsp caster sugar
- 125g ricotta
- 1 tsp vanilla essence
- Title:Filling
- 300g medium-sized strawberries, hulled and halved lengthways
- Icing sugar for dusting
Method
First, make the shortcakes. With an electric mixer, fitted with the paddle attachment, mix the flour, sugar, baking powder and salt.
Add the butter and beat until the mixture looks like coarse meal. Add the cream and beat until the mixture comes together. Turn out the dough onto a lightly floured surface and form into a 15cm square about 3cm thick. Refrigerate for an hour.
Preheat the oven to 180C. Using a 5cm biscuit ring, cut out 9 cakes. Place on a baking tray and bake for 20-25 minutes until brown. Cool on a cake rack. Make the ricotta cream by whipping the thickened cream with the sugar.
Fold in the ricotta and vanilla. Slice each shortcake in half and fill with the strawberries and ricotta cream. Dust with icing sugar.
Makes 9
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