Strawberry Ricotta Shortcake

Ingredients

  • 15 oz Galbani® Ricotta
  • 3 cups strawberries, sliced
  • 3 Tbsp. sugar, divided
  • 3 Tbsp. juice from an orange
  • 1 Tbsp. orange zest
  • 1 cup whipping cream
  • 1 1/2 tsp. orange extract
  • 1 store-bought pound cake
  • Mint leaf for garnish

Directions

  • Place strawberries, 2 Tbsp. sugar, orange juice, and orange zest in a bowl and set aside.
  • In another bowl, whip cream to soft peak.
  • Add ricotta to different bowl, blend until creamy.
  • Fold in cream and 1 Tbsp. sugar.
  • Add extract and whip to firmer peak. Slice pound cake in 1/2 inch slices.
  • Place one slice on plate per serving. Layer with ricotta and strawberries.
  • Place final piece of cake on top, garnish with strawberries and mint.