Lemon Ricotta Strawberry Shortcakes

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Lemon Ricotta Strawberry Shortcakes

Tina Zaccardi


  • 3 tablespoons of granulated sugar
  • 2 teaspoon of grated lemon zest
  • 1 cup of all purpose flour
  • 1 cup of cake flour
  • 2 teaspoons of baking powder
  • 1/4 Teaspoon of Baking Powder
  • 1/4 teaspoon of salt
  • 6 tablespoons of cold unsalted butter (cut into 1/2” cubes)
  • 1/3 cup of ricotta cheese
  • 1/2 cup of heavy cream
  • 1 large egg
  • granulated sugar for sprinkling
  • 2 cups of strawberries sliced
  • 2 tablespoons of sugar
  • 1 1/2 cups of heavy cream
  • 3 tablespoons of powdered sugar
  • 1 teaspoon of vanilla extract


  • Preheat your oven to 400 F.
  • Place the sugar and lemon zest in a large bowl and rub them between your fingers for about 20 seconds. This will bring out the flavor of the lemon.
  • Sift the flours into the bowl. Add the baking powder and salt and whisk everything together.
  • Add the butter cubes and toss them in the flour to coat.
  • Using your fingers squeeze the cubes of butter into the flour. Continue until you have a coarse mixture.
  • Whisk together the ricotta and cream. Add to the bowl and mix together using a rubber spatula until the dough just holds together. If the dough seems a bit dry and not quite holding together and additional cream 1 tablespoon at a time.
  • Tip the dough out onto a lightly floured surface and pat out to 1/2” thick fold in half. Repeat the fold.
  • Pat into a 4” x 8” rectangle.
  • Cut the dough into 8 2” squares and place on a parchment lined sheet pan.
  • Beat the egg with a teaspoon of water and brush the tops and sprinkle with sugar.
  • Bake for 18 – 20 minutes or until golden brown.
  • Mix together the sliced strawberries and sugar.
  • Whip the heavy cream with the powdered sugar and vanilla until you have soft peaks.
  • Assemble the shortcakes.


You can also make the dough in a stand mixer. Click on the video for instructions.