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Strawberry-Pineapple Shortcakes

Ingredients

  • 1 pint sliced, fresh strawberries
  • 4 tablespoons sugar
  • 1 cup Sorrento® Ricotta Cheese
  • 1 (8-ounce) can crushed pineapple, drained
  • 6 individual sponge shortcakes

Cooking Instructions

In a small bowl, crush half of strawberries.

Add remaining strawberries and 2 tablespoons sugar. Refrigerate until ready to serve.

In a second small bowl, combine ricotta cheese, pineapple and remaining sugar; blend well.

Place shortcakes on serving plate and top each with cheese-pineapple mixture. Spoon strawberries over filled shortcakes.

This recipe provided by Sorrento
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