Strawberry & Rose Balsamic Shortcakes

With ricotta & vanilla cream

Keen to try Olea Pia's Rose Balsamic Vinegar, this is our version of a strawberry balsamic-based sweet treat. These mini shortcakes are great for sharing, easy to make, and look pretty impressive too.

Ingredients (Makes 24)

24 Shortcakes or Crostini
12 Strawberries
4 Tbsp of Rose Balsamic Vinegar
200g of Ricotta (or soft cheese)
1/2 Tsp of vanilla bean paste
Bunch of fresh basil leaves


Start by chopping your strawberries in half lengthways.

Place aside in a bowl and drizzle over the Rose Balsamic Vinegar. Leave to 'marinate' in the fridge for at least 1 hour.

Next, start on the cream cheese topping. Whip together the ricotta and vanilla paste.

Pop in the fridge for about 30 minutes, then spoon into a piping bag.

Plate up your shortcakes and pipe on the ricotta mixture - we had a few practices!

Top with a strawberry, basil leaf, and enjoy.

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