Sheet Pan Strawberry Shortcake with Black Pepper, Whipped Honey Ricotta and Togarashi

Recipes

Jun 1

Sweet dreams are made of this. Almost the entire recipe happens right on a sheet pan and goes straight out to the table with ease. A touch of black pepper and togarashi (a Japanese spice blend) gives a subtle complexity and kick to the proceedings and complements the sweetness of the strawberries. And the shortcake? Fluffy interior, a tender crunch of an exterior. The recipe is very forgiving and a cinch to make, so what are you waiting for?

Find this recipe on PureWow.

Serves 6

INGREDIENTS

Biscuits
3 cups AP flour
½ cup sugar, plus one tablespoon
4 tsp baking powder
½ tsp kosher salt
1 tsp fennel seed, ground
¼ tsp freshly ground black pepper
1 ½ 4 oz sticks of unsalted butter, cold and cubed
½ cup buttermilk, plus two teaspoons
2 large eggs

Honey Whipped Ricotta
2 cup ricotta
4 tbsp honey
½ cup Greek yogurt
1 tsp pure vanilla extract

Strawberries
2 quarts Strawberries, hulled and sliced
1 tbsp lemon juice
5 tbsp sugar
¼ tsp freshly ground black pepper
2-3 tbsp thyme leaves
⅛ tsp togarashi or cayenne powder (optional)

METHOD

Preheat oven to 375F.

In a medium bowl, combine strawberries, lemon juice, sugar, pepper and thyme leaves. Set aside.

In a large bowl combine flour, sugar, baking powder, salt, pepper and fennel seed. Add in butter. Using pastry cutter or your hands combine until mixture resembles coarse meal. In a small bowl, whisk buttermilk and egg together and pour onto flour mixture. Use a wooden spoon or spatula to combine until clumps start to form and mixture is combined.

Turn out onto a quarter sheet pan and form into an a 1” tall rectangle shape (it will not reach the edge of the pan). Sprinkle with 1 tbsp sugar and bake on middle rack for 20 minutes or until light golden brown on top. Remove from oven and let cool in sheet pan—approximately 15 minutes.

While shortcake is baking, combine ricotta, honey, Greek yogurt and vanilla in a food processor and combine until smooth. Can be made a day in advance and stored in an airtight container in the fridge.

To serve, spoon dollops of whipped ricotta on shortcake, followed by strawberries and their juices. Finish with a pinch of togarashi, if using, and serve immediately!

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