Tomato Shortcake with Whipped Ricotta is the sunniest celebration of summer you’ll ever bring to your table—savory roasted plum tomatoes, fluffy parmesan-black pepper drop biscuits, and luscious, lemony whipped ricotta come together in every unforgettable bite. The tomatoes slow-roast to tangy-caramel sweetness, the biscuits emerge golden and tender, and a dreamy ricotta layer ties it all together with creamy flair. This dish is pure comfort, bursting with color and flavor, and guaranteed to become a new favorite for brunches, summer suppers, or any time you want something extra special.

Ingredients You’ll Need

Tomato Shortcake with Whipped Ricotta Recipe - Recipe Image

Ingredients You’ll Need

You don’t need complicated ingredients for Tomato Shortcake with Whipped Ricotta—just a handful of humble pantry staples, fresh herbs, and beautifully ripe tomatoes. Each part plays its role: juicy tomatoes bring brightness, basil adds fragrant lift, while parmesan and ricotta promise rich, cozy undertones. Here’s what you’ll need and why you can’t skip a single thing:

Plum tomatoes: Their dense flesh and sweet acidity concentrate beautifully when roasted, making them the star of the dish.
Extra virgin olive oil: Adds richness and helps the tomatoes caramelize to perfection.
Fresh thyme sprigs: Bring earthy aroma and depth to the roasted tomatoes.
Garlic cloves: Lend robust flavor that mingles deliciously with the tomatoes as they roast.
Sugar: Helps coax out the tomatoes’ natural sweetness and accelerates caramelization.
Kosher salt and pepper: Essential for enhancing every layer’s flavor, from the biscuits to the whipped ricotta.
All-purpose flour: Provides the biscuit’s structure and delicate crumb.
Baking powder: Guarantees that cloud-like, tender rise in your biscuits.
Parmesan cheese: Folds nutty, savory complexity directly into the biscuit dough.
Unsalted butter (cold and melted): Cold butter gives your biscuits flakiness, while melted butter turns them golden on top.
Heavy cream: Keeps the biscuits extra moist and gives the ricotta a pillowy finish.
Ricotta cheese: The base of the whipped topping—choose whole milk ricotta for the dreamiest results.
Lemon zest: A grating of zest wakes up the ricotta with bright citrus notes.
Good olive oil: A finishing drizzle over the whipped ricotta adds peppery, silky richness.
Fresh basil: Torn over the finished shortcake, basil brings a garden-fresh, aromatic finish that’s simply mandatory.

How to Make Tomato Shortcake with Whipped Ricotta

Step 1: Slow Roast the Tomatoes

Preheat your oven to 300 degrees and line a baking sheet with parchment paper for easy clean-up. Lay your seeded plum tomato halves, cut side up, across the pan. Drizzle every piece generously with olive oil, scatter over the thyme sprigs and minced garlic, and sprinkle with sugar, salt, and pepper. Give them plenty of breathing space so they roast evenly. Slide the pan into the oven and let the tomatoes transform over 90 minutes to two hours, until they’re wrinkled, caramelized, and irresistibly concentrated—your kitchen will smell amazing!

Step 2: Make Parmesan Black Pepper Drop Biscuits

While the tomatoes roast, crank your oven up to 425 degrees and line another baking sheet. In a large bowl, whisk together flour, baking powder, sugar, salt, freshly ground black pepper, and that essential parmesan cheese. Add the chilly diced butter, and use your fingertips to work it into the flour until the mix looks like chunky coarse meal—the secret for flaky biscuits! Gently stir in the cream until just combined, resisting the urge to overmix. Drop generous scoops of dough onto your sheet, spacing at least an inch apart, then brush the tops with luscious melted butter. Bake until the biscuits are sky-high and golden, about 20 to 22 minutes, then cool on a wire rack.

Step 3: Whip the Ricotta

While your biscuits cool, it’s time to whip up a ricotta spread that steals the show. Toss the ricotta, a splash of heavy cream, kosher salt, and a teaspoon of lemon zest in a food processor. Whip for a full minute, until ridiculously smooth and creamy. Transfer to a bowl and finish with a ribbon of good olive oil right on top—this touch takes the ricotta from good to heavenly, trust me.

Step 4: Assemble Tomato Shortcake with Whipped Ricotta

To build your Tomato Shortcake with Whipped Ricotta, split a cooled biscuit in half. Tuck two slow-roasted tomato halves on the bottom portion, right where all the crumb can soak up their juices. Spoon a plush scoop of whipped ricotta over the tomatoes and scatter plenty of torn fresh basil for a hit of brightness. Top with the other biscuit half and serve straight away, preferably with lots of napkins for happy, messy bites.

How to Serve Tomato Shortcake with Whipped Ricotta

Garnishes

After stacking your Tomato Shortcake with Whipped Ricotta, let yourself have fun with garnishes—go extra with more basil, a shower of fresh cracked black pepper, and an extra drizzle of your fanciest olive oil. A few flakes of sea salt at the end really make the flavors sing. For color and freshness, microgreens or chive blossoms also look gorgeous on the plate.

Side Dishes

This summery main shines alongside a light green salad dressed with lemony vinaigrette, or a bowl of lightly dressed arugula and shaved fennel. If you’re serving it for brunch, a platter of juicy stone fruit or peach slices on the side makes a refreshing contrast. Anything that cuts through the richness and plays up that tomato-basil combo is a win!

Creative Ways to Present

For an appetizer twist, make mini drop biscuits and assemble bite-sized Tomato Shortcake with Whipped Ricotta sliders for a cocktail party or picnic. You can also serve everything family-style on a big platter: let guests build their own shortcakes with bowls of tomatoes, ricotta, and torn herbs at the center of the table. Pretty plates and artful layering make this dish feel special for any occasion, from dinner parties to backyard gatherings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra components after the feast, store each part separately for best freshness. The slow-roasted tomatoes and whipped ricotta keep beautifully in airtight containers in the refrigerator for up to three days, while the biscuits will stay tender and light when wrapped tightly for about two days at room temperature.

Freezing

The parmesan-black pepper biscuits freeze like a dream—cool them fully, wrap tightly, and stash in your freezer for up to one month. The tomatoes and whipped ricotta are best enjoyed fresh, but you can freeze the tomatoes in a pinch, understanding their texture may soften a little when thawed.

Reheating

To reheat the biscuits, simply warm them in a 350-degree oven for 5 to 7 minutes until soft and fragrant again. Bring the tomatoes and ricotta to room temperature before serving so their flavors can really pop and spread easily. Assemble the shortcakes right before serving for the best combination of temperatures and textures.

FAQs

Can I use different types of tomatoes?

Absolutely! While plum tomatoes are ideal for their dense, meaty texture and rich flavor, you can swap in heirlooms, cherry, or grape tomatoes in a pinch. Just remember to adjust the roasting time—smaller tomatoes will caramelize more quickly.

What if I don’t have a food processor for the whipped ricotta?

No problem. You can achieve a lovely whipped texture by beating the ricotta vigorously with a hand mixer or whisk. It won’t be quite as silky as machine-whipped, but it will still taste delicious and creamy.

Can the biscuits be made gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder and other add-ins are gluten-free as well. The biscuits will be a bit more crumbly, but they’re still delightful.

What’s the best way to slice the biscuits without crumbling?

Let the biscuits cool for at least 10 minutes before slicing with a sharp, serrated knife. If they’re warm and delicate, slice gently with a sawing motion to avoid squishing or breaking apart.

Can I assemble the Tomato Shortcake with Whipped Ricotta in advance?

For the freshest texture, assemble just before serving. However, you can prep all the components a day ahead—roast the tomatoes, bake the biscuits, and whip the ricotta—then assemble in minutes whenever you’re ready to eat.

Final Thoughts

This Tomato Shortcake with Whipped Ricotta is more than just a recipe—it’s a celebration of summer’s best flavors and a reminder of how magical simple ingredients can be when treated with a little love. Whether you’re sharing it with friends or savoring a solo treat, give it a try and let these flavors surprise you. I truly think this one will become part of your summer rotation!

Tomato Shortcake with Whipped Ricotta Recipe

★★★★★

5.2 from 13 reviews

Author: Ethan
Total Time: 2 hours 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful twist on a classic shortcake, this Tomato Shortcake with Whipped Ricotta combines slow-roasted plum tomatoes, savory Parmesan black pepper drop biscuits, and creamy whipped ricotta for a unique and flavorful dish that’s perfect for a special brunch or light lunch.

Instructions

Slow Roasted Tomatoes – Line a baking sheet with parchment paper and preheat the oven to 300 degrees. Arrange the tomato halves, cut side up on the baking sheet. Drizzle with olive oil, scatter thyme sprigs, garlic, and sugar over them. Season with salt and pepper. Roast until the tomatoes are wrinkled and caramelized, 1 1/2 – 2 hours.
Parmesan Black Pepper Drop Biscuits – Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Whisk together the flour, baking powder, sugar, salt, pepper, and parmesan. Add the butter and mix until you have coarse meal. Stir in the cream until just combined. Drop heaping scoops onto the prepared sheet. Brush with melted butter. Bake until golden brown, about 20-22 mins. Cool on a wire rack.
Whipped Ricotta – Combine all ingredients (except olive oil) in a food processor. Whip until creamy and smooth, about 1 minute. Drizzle with olive oil.
To Serve – Split a biscuit in half. Lay two tomato halves on the bottom biscuit half, top with whipped ricotta and torn basil leaves. Top with top biscuit half and serve.