Strawberry Ricotta Shortcake
-
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
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.
-
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
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.