Description
This Sheet-Pan Strawberry Shortcake elevates the classic dessert with marinated strawberries, whipped honey ricotta, and a buttery shortcake flavored with fennel and black pepper. An easy yet elegant dessert perfect for any occasion!
Ingredients
- For the Strawberries: 2 quarts strawberries, 1 tbsp lemon juice, ¼ tsp black pepper, 2–3 tbsp thyme, 1 tbsp sugar.
- For the Shortcake: 2 cups flour, ½ cup sugar, 2 tsp baking powder, 1 tsp ground fennel, ¼ tsp black pepper, ¾ cup cold butter, ½ cup buttermilk, 2 eggs.
- For the Whipped Ricotta: 1 cup ricotta, 2 tbsp honey, 2 tbsp Greek yogurt, 1 tsp vanilla extract.
- Optional Garnish: ⅛ tsp togarashi or cayenne.
Instructions
- Marinate strawberries with lemon juice, black pepper, thyme, and sugar.
- Make shortcake dough with flour, butter, buttermilk, and eggs. Bake at 375°F for 18–20 minutes.
- Blend ricotta, honey, yogurt, and vanilla until smooth.
- Assemble: Layer whipped ricotta and marinated strawberries on cooled shortcake. Garnish with togarashi if desired.
Notes
- Drain ricotta for a thicker topping.
- Prepare components ahead of time for easy assembly.
- Substitute fennel with cinnamon for a traditional flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American