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Come Party With Me: Farmers Market Feast — Dessert

No meal inspired by the farmers market is complete without a juicy fruit dessert. Since strawberries are at their peak now, take advantage of their natural sweetness and incorporate them into a light treat.

The recipe shown here is an updated version of strawberry shortcake. A quick, lemony shortbread stands in for the traditional biscuit, while a fluffy ricotta cheese replaces the heavy whipping cream. This dessert is a welcome conclusion to any backyard dinner, so check out the recipe and


Strawberries with Sweet Ricotta and Lemon Shortbread

Strawberries with Sweet Ricotta and Lemon Shortbread

Strawberries with Sweet Ricotta and Lemon Shortbread


1 pound fresh strawberries, sliced (about 3 cups)
½ cup plus 1½ tablespoons granulated sugar
3 cups ricotta cheese
1 stick unsalted butter, softened
Zest of 1 lemon
1 cup all-purpose flour
Coarse sugar, such as Sugar in the Raw


  1. Preheat the oven to 375°.
  2. In a medium bowl, toss the strawberries with 1/4 cup of the sugar.
  3. In another bowl, mix the ricotta with 1½ tablespoons of the sugar.
  4. In a mixer with a paddle attachment, combine the butter, the remaining 1/4 cup of the sugar, the lemon zest and a pinch of salt. Add the flour, about 1/4 cup at a time, mixing as you go, until a dough forms. (It will be crumbly but should stick together.)
  5. Transfer the dough to an ungreased 9-inch square baking pan and press it into an even layer. Sprinkle with coarse sugar and prick all over with a fork, making sure to poke all the way through. With the handle of the fork, score the dough into 8 equal rectangles.
  6. Bake the shortbread until the edges are browned and the middle is golden, 20 to 25 minutes. Let the shortbread cool in the pan for about 5 minutes (it will darken slightly), then cut along the scored lines while the shortbread is still warm. Transfer the pieces to a cooling rack and let cool completely.
  7. Divide the ricotta equally among 8 shallow bowls, then top with the strawberries and their juices and a piece of shortbread.

Serves 8.

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