There are few desserts that feel more like summer than strawberry shortcake. This simple twist on the classic combines sweet strawberries, fluffy whipped ricotta, airy angel food cake, and just a hint of Salt Sisters Lemon Sea Salt to create a dessert that's equal parts refreshing, creamy, and bright.

Ingredients

For the strawberries

• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons honey or maple syrup
• 1 teaspoon fresh lemon juice
• Sprinkle of Salt Sisters Lemon Sea Salt

For the whipped ricotta

• 1 cup whole milk ricotta cheese
• 4 ounces mascarpone cheese
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For assembly

• 1 prepared angel food cake, cut into 1-inch cubes
• 1 teaspoon Salt Sisters Lemon Sea Salt
• Fresh mint leaves for garnish
• Additional lemon zest for garnish

Instructions

1. In a medium bowl, combine the strawberries, honey, lemon juice, and a sprinkle of Lemon Sea Salt. Allow the mixture to rest for 15 to 20 minutes until the strawberries release their juices.

2. In a food processor or mixing bowl, blend the ricotta cheese, mascarpone cheese, honey, vanilla extract, and lemon zest until smooth and fluffy.

3. To assemble the parfaits, layer the ingredients into clear glasses in the following order:

• Angel food cake cubes
• Whipped ricotta mixture
• Macerated strawberries

4. Repeat the layers until the glasses are full.

5. Finish each parfait with a light sprinkle of Salt Sisters Lemon Sea Salt, fresh lemon zest, and a mint leaf.

Serve immediately or refrigerate for up to two hours before serving.

Enjoy!

Sometimes the simplest ingredients create the most memorable dishes. The touch of Lemon Sea Salt brings out the sweetness of the strawberries while adding just enough brightness to keep every bite light and refreshing.