• 450g - sliced strawberries
  • 30g - granulated sugar
  • 1 - tablespoon balsamic vinegar
  • 2 - tablespoons fresh chopped basil
  • 315g - plain flour
  • 2 1/4 - teaspoons baking powder
  • 1/4 - teaspoon baking soda
  • 1/4 - teaspoon salt
  • 15g - granulated sugar
  • 1 - large egg, beaten
  • 120ml - Buttermilk
  • 1 - teaspoon vanilla extract
  • 115g - ricotta cheese
  • 115g - Kerrymaid Buttery
  • 360ml - Kerrymaid Double
  • 34g - granulated sugar
  • 1 1/2 - teaspoons vanilla extract


  1. Preheat the oven to 200°c or gas mark 6 and line a large baking tin with parchment paper.
  2. In a medium sized mixing bowl, stir together the strawberries, sugar, balsamic vinegar and basil and set aside.
  3. In a separate large mixing bowl whisk the flour, baking powder, baking soda, salt and sugar. Add the Kerrymaid Buttery to the whisked mixture and mix lightly with a fork until it is just coated with flour.
  4. In another bowl mix the buttermilk, vanilla extract, ricotta cheese and beaten egg until well stirred.
  5. Combine the mixtures from Step 3 and 4 into a doughy texture, don’t overmix. Cover a surface with flour and gently knead the dough. Knead the dough into a disc-like shape and cut into 8 smaller circular discs using a biscuit cutter.
  6. Place the 8 circular discs onto the pre-prepared baking sheet and brush with Kerrymaid Double. Bake for approximately 12-15 minutes or until light brown, then cool the shortcakes on a cooling rack.
  7. While these are cooling, beat the Kerrymaid Double, sugar and vanilla extract until peaks start to form. It should take around 2 minutes.
  8. Slice the shortcakes down the middle and spoon the pre-prepared balsamic-basil strawberries over the bottom half, then place the lid of the shortcake back on top to cover. Top the shortcakes with the Whipped Kerrymaid Double and serve.