If you could mix a biscuit with a cookie with a cake it would be this springtime treat!
After my friend, Alyson and I went on a strawberry picking adventure and came back with several pounds of the super sweet berries I had to figure out what I was going to make – other than just eat them like candies because they really are that sweet!
On Instagram I polled my friends and followers as what I should make, strawberry shortcake and strawberry cake were the top contenders. I make French Ricotta Cake so I wanted to try something a little different.
I landed on a biscuit because it has several purposes, great for the shortcake with whipped topping and macerated berries, add a little icing and you have cake or just open it up and put on a little butter for a breakfast biscuit! See, this is three treats in one and the texture is so light and fluffy, I bet you can’t eat just one!
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PinIngredients
- 1 cup strawberries – chopped small
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, cold and cubed
- 1/2 cup whole milk ricotta cheese
- 3 tablespoons whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- optional: coarse sugar for topping
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, and salt together. Add the cubed butter and cut into the dry ingredients with a pastry cutter or simply smash the butter an flour together with your hands until mealy and crumbly in texture.
- In a small bowl, whisk together the egg, ricotta, milk and vanilla. Once combined pour into the dry mixture and fold gently, then add in the chopped strawberries and fold until the berries are mixed throughout the dough. Be careful not to over mix, stop once everything is just combined.
- Refrigerate dough for about an hour then preheat oven to 375F.
- Using a 1 tablespoon scoop, place batter on a parchment paper-lined baking sheet. With the back of the spoon press down to flatten the top just a little. If using, sprinkle with coarse sugar. Note: These do expand, leave about 2 inches in between each biscuit.
- Bake 12- 15 minutes or until edges are just starting to brown.
- Serving suggestions – serve warm with ice cream for a dessert or with a little butter at brunch or breakfast.
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