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Clean recipe · snappygourmet.com

Cannoli Cream Strawberry Shortcake

Delicious dessert with sweet shortcake biscuits, homemade cannoli cream, and sweetened fresh strawberries.

Original recipe: snappygourmet.com

Yield:
6 servings
Prep:
45 min
Cook:
15 min
Total:
240 min
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Cannoli Cream Strawberry Shortcake

Ingredients

  1. 2 pounds fresh strawberries (thinly sliced (about 6 cups))
  2. 1/3 cup granulated sugar
  3. 1 teaspoon fresh orange juice
  4. 3 1/2 cups all-purpose flour
  5. 1/4 cup granulated sugar
  6. 1 Tablespoon baking powder
  7. 3/4 teaspoon salt
  8. 1/2 teaspoon baking soda
  9. 1/2 cup unsalted butter (cold & cubed)
  10. 1 cup buttermilk
  11. 1 large egg
  12. 1 teaspoon vanilla extract
  13. (optional) shortcake topping: buttermilk or heavy cream and raw or granulated sugar
  14. 1 cup heavy cream (cold)
  15. 15 ounces ricotta cheese ((one container), strained overnight if runny (see notes below))
  16. 3/4 cup powdered sugar
  17. 1 teaspoon vanilla extract
  18. 1 teaspoon fresh orange zest
  19. 1/4 teaspoon cinnamon
  20. 1/2 cup mini chocolate chips

Instructions

  1. Mix together sliced strawberries, 1/3 cup of granulated sugar, and orange juice in a large bowl or container. Cover and refrigerate for about 3 hours or more until strawberries are soft.
  2. Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Place a large mixing bowl and beaters in the freezer (for whipped cream for cannoli cream for later).
  3. For shortcakes, whisk together the flour, 1/4 cup granulated sugar, baking powder, salt, and baking soda in a large mixing bowl. Cut in cold butter cubes with a pastry cutter (or 2 knives) until small crumbs form.
  4. In a small bowl whisk together buttermilk, egg, and vanilla until well combined. Mix into flour mixture until dough forms.
  5. Knead the dough a few times on a lightly floured surface until dough comes together. Form into a rectangle about 9 inches by 6 inches and about 1 inch thick. Cut the dough into 6 equal rectangles (or desired size/shape).
  6. Place the shortcakes on the lined baking sheet. Brush the tops with a little buttermilk and sugar if desired.
  7. Bake shortcakes at 400 degrees F for about 12-15 minutes or until golden brown (adjust baking time as needed if you made shortcakes into smaller sizes). Set on wire rack to cool.
  8. While shortcakes are baking make cannoli cream. Remove mixing bowl and beaters from freezer. Place cold heavy cream in bowl and beat with electric mixer with cold beaters until stiff peaks just begin to form. Set aside.
  9. In another mixing bowl, mix together the ricotta cheese (make sure it's thick and/or strained), powdered sugar, vanilla, orange zest, and cinnamon until just combined. Fold in whipped cream and then mini chocolate chips.
  10. To assemble, split shortcakes in half. Layer shortcakes, strawberries, and cannoli cream as desired. Serve immediately.