Easy Spring Shortcake Recipe with Whipped Ricotta

Spring desserts call for simplicity—fresh fruit, soft textures, and flavors that are light and bright. These shortcakes check all of those boxes.

My goal with this shortcake recipe was to make it as easy as possible and something you can prep ahead of time for Easter or other spring gatherings. 

The secret to exceptional shortcakes isn't just the biscuit (though we'll get to that). It's the macerated fruit. 

What is Macerated Fruit?

Macerating simply means tossing fruit with sugar and letting it sit. It's basically the same as marinating. As the fruit rests, it softens a bit, releases its natural juices, and creates a light syrup. Add a touch of lavender or rose and some fresh herbs, and suddenly the fruit tastes like it’s blooming in a garden.

My Shortcake Method

Everyone and their mother has a favorite shortcake technique. I don’t really think there’s a wrong way as long as it tastes good! But if you’re curious, here’s what I think:

Shortcakes should be unfussy and made without special equipment, which is why I prefer the drop method for shortcakes. That means the dough is scooped and dropped onto a baking sheet, eliminating the need for rolling or cutting. Also, I think they should look craggly and misshapen and uneven. It’s part of their charm.

Whipped Ricotta

You know what is fussy? Whipped cream. So you know what I don’t use in this recipe? Whipped cream.

It’s not that it’s difficult to make. It’s just that it is best when it’s made right before serving, which is absolutely the most inconvenient time.

That’s why I started experimenting with other fillings, and I landed on whipped ricotta. It’s creamy, lightly sweet, and adds just a little richness without feeling heavy. And the best part—it can be made up to three days in advance.

Mix and Match

This isn’t a strict recipe—it’s more of a formula. Once you get the idea, you can mix and match flavors based on what you love or what you have on hand.

Here are a few of my favorite combos for spring:

• Strawberries + orange zest + rose + fresh mint
• Blueberries + lemon zest + lavender + thyme
• Blackberries + orange zest + orange blossom water + basil

The key with florals is to keep them subtle—you want them to complement the fruit, not overpower it.

Strawberry rose shortcakes with whipped ricotta

Yield: Makes 6 large or 8 medium shortcakes

Time: About 30 minutes

Ingredients

For the fruit

• 1 pound strawberries, diced
• 3 Tablespoons (38 grams) granulated sugar 
• 1 Tablespoon rose water
• 10 mint leaves torn in half

For the shortcake biscuits

• 3 Tablespoon granulated sugar
• 1 Tablespoon orange zest (from 1 orange)
• 2 cups (240 grams) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups (356 milliliters) heavy whipping cream
• Optional: Raw or turbinado sugar for sprinkling on top

For the whipped ricotta

• 8 ounces whole milk ricotta
• 3 Tablespoons honey (63 grams)
• 1 teaspoon rose water
• Optional: Orange zest

Directions

For the fruit

1. Combine strawberries, sugar, rose water, and mint. Let sit at room temperature while you prepare the rest of the shortcake.

For the shortcake biscuits

1. Preheat oven to 400 degrees Fahrenheit and line baking sheet with parchment paper or nonstick mat.
2. In large bowl, rub sugar and orange zest together to release essential oils. Sugar will be moist and orange.
3. Add flour, baking powder, and salt to bowl, and whisk until combined.
4. Add heavy whipping cream to bowl and stir with rubber spatula until dough comes together.
5. Scoop out portions of dough (around 4 ounces for 6 shortcakes and 3 ounces for 8 shortcakes) and drop onto prepared baking sheet. Shortcakes will spread so pile them more high than wide.
6. Sprinkle liberal amount of turbinado sugar on top of each dough mound.
7. Bake 14-16 minutes (rotating pan around 7-minute mark), or until tops and bottoms are golden brown and they are cooked through. Set aside to cool.
8. Once cooled, use serrated knife to cut in half horizontally.

For the whipped ricotta

1. In food processor, process ricotta cheese, honey, rose water, and optional orange zest until smooth, about 20 seconds. Don't over whip ricotta because it will turn to liquid.

Assembly

1. Plate bottom half of 1 shortcake.
2. Spoon macerated fruit over shortcake bottom. 
3. Top with generous dollop of whipped ricotta.
4. Close with top half of shortcake.
5. Serve immediately.

Notes

1. The shortcakes are best eaten the day of, but you can store any leftover shortcakes in an airtight container for up to 2 days. I recommend waiting to cut the shortcake in half until the day you plan to eat it.
2. Leftover whipped ricotta will last up to 4 days in the refrigerator. If any liquid separation occurs, just stir it together again.
3. Leftover macerated strawberries will last around 4 days in the refrigerator. They will continue to break down and get softer the longer they sit.