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Zupan’s Ricotta & Strawberry Shortcake

Serves: 15

Featuring a ricotta shortcake, Oregon strawberries & housemade whipped cream.


2 pints strawberries, washed, hulled and cut in half
¼ cup sugar
1 strip orange zest
8 oz unsalted butter, softened
2 cups sugar
2 eggs
1 pound ricotta, drained well
1/2 tsp sea salt
2 tbsp vanilla paste
4 cups all-purpose flour
2 tsp baking soda
2 tbsp demerara sugar (optional)
2 cups heavy cream
¼ cup powdered sugar
1 cup crème fraîche


1. Mix strawberries, sugar and orange zest together in a wide bowl and set aside.

1. In a mixer, blend butter and sugar with the paddle attachment. Blend on medium speed for about 3-4 minutes. Once the mix is creamed, lower the speed of the mixer a bit and add eggs ( 1 egg at a time) to combine. Using a rubber spatula, scrape the side of the bowl and bottom and mix again.
2. Add ricotta, salt and vanilla to bowl. Mix to combine well. Stop mixer and add flour and baking soda. Use the mixer on low speed to slowly combine (about 1 minute). Scrape sides and mix again to just combine.
3. Refrigerate mixture for 2-3 hours (or overnight).
4. Preheat oven to 350 degrees.
5. Line a sheet pan with parchment paper and lightly spray with neutral oil.
6. Using a 2 ounce ice cream scoop or ¼ measuring cup, portion the shortcakes – flattening the edge each time. Separate each portion by 2-3 inches. Sprinkle demerara sugar on top of shortcakes if desired.
7. Bake shortcakes for 10 minutes at 350°. Then lower temp to 325° and bake for an additional 10 minutes. Let shortcakes cool.

Whipped Cream
1. Whip cream, salt and sugar until soft peaks form.
2. Add crème fraîche and continue whipping to desired stiffness.

To assemble shortcakes
1. Cut each shortcake in half. Spoon strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.