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Strawberry Basil Shortcakes with Whipped Ricotta | URBAN BAKES

Strawberry Basil Shortcakes with Whipped Ricotta

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  • Author: URBAN BAKES
  • Total Time: 1 1/2 hours
  • Yield: 6 1x


A Surprisingly Healthy Upgrade to Shortcakes with Protein-Rich Ricotta and Reduced Fat.

Layered between two Buttery and Flaky Biscuits is Strawberry Basil Compote and Whipped Vanilla Ricotta offering a Soft and Refreshing Flavor you don’t want to miss!




  • 1 1/2 cups (195 grams) fresh strawberries, hulled and sliced 1 mm thin
  • 2 tablespoons (28 grams) brown sugar
  • 2 sprigs (6 grams) fresh basil, chiffonade cut, divided
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1 tablespoon (13 grams) granulated sugar
  • 2 teaspoons (8 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (3 grams) salt
  • 3 tablespoons (42 grams) unsalted cold butter, sliced or cut in 1 cm cubes
  • 3/4 cup (188 grams) buttermilk
  • 1 tablespoon (15 grams) oat milk or regular milk
  • 1 teaspoon (4 grams) coarse sugar (demerara or turbinado)


  • 1 cup (248 grams) part-skim ricotta cheese
  • 1/4 cup (29 grams) powdered sugar
  • 1 teaspoon (6 grams) pure vanilla extract



  1. In a small saucepan over medium heat, stir sliced strawberries with brown sugar and 1 sprig of basil. Heat for 5 minutes until strawberries have softened. A few may break down completely.  Remove from heat and transfer compote to a shallow bowl to cool to room temperature. 
  2. Heat oven to 375°F (190°C). Line a baking sheet with a silicone baking mat, parchment paper or lightly coat with cooking spray; set aside.
  3. In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Toss in butter and coat with flour mixture. Using a pastry blender or long-tined fork, cut in butter until the mixture becomes crumbly. Largest crumb should be no larger than the size of a small pea.  Stir in buttermilk until flour mixture is just moistened. Dough will be sticky.
  4. Transfer dough onto a lightly floured surface.  Knead 6 to 8 times until the dough is smooth in appearance.  Pat dough down to 3/4 inch (2 cm) thick.  Using a 2 1/2 inch (6 cm) round biscuit cutter, cut the dough into rounds.  Reroll scraps as needed to make 6 rounds.  Transfer onto the baking sheet. Brush coat the tops of each round with milk and sprinkle coarse sugar on top. 
  5. Bake for 15 to 18 minutes, or until golden brown.  Remove from oven and allow the biscuits to rest for 5 minutes before transferring to a wire rack to cool to room temperature.
  6. In a deep bowl using an immersion blender, mix ricotta, powdered sugar and vanilla together until smooth. 
  7. Once biscuits have cooled, slice in half lengthwise.  To make shortcakes, dollop whipped ricotta onto the bottom half of each biscuit.  Layer with strawberry-basil compote and sprinkle remaining basil on top. Place the top half of each biscuit above to make a complete shortcake.  ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Cuisine: British

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