Dreaming of a dessert for tonight? Whip up some delicious White Chocolate Strawberry Shortcakes, filled with fresh berries and cream, a dinner party finale that legends are made of!
Author: Renée
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
4-ounces white chocolate, broken up
½ cup of butter
2 eggs
2 egg yolks
½ cup granulated sugar
1 teaspoon vanilla bean paste
⅓ cup all purpose flour
6 scoops of vanlla ice cream
macerated strawberries
stabilized whipped cream
Instructions
Preheat oven to 425 degrees for ramekins or 375 degrees for the perfect shell pan.
In a small saucepan over low heat, melt white chocolate and butter and set aside.
In a medium bowl, using an electric mixer, beat eggs, egg yolks, sugar, and vanilla bean paste until well blended, about 3 minutes. On low speed, gradually beat in the white chocolate-butter mixture until well blended. Increase speed to medium and beat until mixture is light and fluffy, about 3 minutes.
Using a rubber spatula, stir in flour until blended.
Divide batter equally among ramekins or dessert shell pan.
Place ramekins or pan on a baking sheet and bake in preheated oven until firm on top and cakes pull away from the sides, 16 to 18 minutes.
If you're using ramekins, run a knife around the edges of each ramekin.
Invert on individual plates. If your using a dessert shell pan, cover with a cooling rack and flip it upside down. The cakes will release easily.
Cool shortcakes and fill with a scoop of vanilla ice cream, and top macerated strawberries, whipped cream and top with a fresh strawberry slice.
Recipe by Cheery Kitchen at https://cheerykitchen.com/white-chocolate-strawberry-shortcakes/