Peach Shortcakes w/ Sweet Ricotta Cream

18 Jul


This peach shortcake is a deliciously awesome summer dessert. The peachy flavors and ricotta cream bring new life to the plain jane shortcake. Tasters of said shortcake will be amazed by it and it will soon become a family favorite. Don’t delay in making this.


Peach Shortcake with Sweet Ricotta Cream

Ingredients: (serves 10)

  • 3-4 ripe peaches, sliced
  • 4 tablespoons honey
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white truffle oil
  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons butter, cold and cubed
  • 1 cup buttermilk
  • 1 cup heavy cream
  • 4 tablespoons powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup ricotta
  • fresh berries for garnish


In a pan, toss the sliced peaches with the honey, lemon juice, and truffle oil and let sit for at least 30 minutes.

Preheat your oven to 400*F

Whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Using your fingertips, work the butter into the flour mixture until it resembles peas. Add the buttermilk and stir just until a soft dough forms.

Drop spoonfuls of dough onto baking sheet lined with parchment paper. Bake until golden, about 15-20 minutes.

In a mixer, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in the ricotta cheese.

Place the peaches in the oven under the broiler for 10-15 minutes, flipping once or twice. When the peaches are hot and slightly browned, remove from the oven.

Cut the shortcakes in half horizontally. Place the ricotta cream on each shortcake, followed by the peaches. Drizzle the extra peach juice on top, and garnish with berries.

All done! Bon appetit!


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