Lemon and Strawberry Rhubarb Shortcake

4 - 6 Servings

20

Lemon and Strawberry Rhubarb Shortcake

This recipe by Anne Klayer was the winner of our first Spring Recipe Contest. The Oil & Vinegar products truly shine in this delicious dessert. Our very own Chef Veera recreated this recipe and had this to say "Love the simplicity of this dessert yet tons of flavor – slightly tart from the vinegar, and then nice and sweet with the ricotta crème, fresh from the strawberries and decadent from the dense pound cake.”

Ingredients

1 lb All-Butter Pound Cake (frozen 10.75oz)
16 oz Fresh Strawberries
6-8 tbsp Strawberry Rhubarb Pulp Vinegar
2-3 tsp White Granulated Sugar
1 jar Crema con Ricotta al Limone
Creamy Whipped Topping

Preparation

  1. Place 1 slice of pound cake on a serving plate
  2. Brush cake with 1 TSP of Strawberry Rhubarb Vinegar
  3. Spoon/spread on Crema con Ricotta al Limone
  4. Add sliced strawberries
  5. Repeat 2 more times
  6. Top with whipped cream
  7. Serve immediately 4-6 servings

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