Strawberry Shortcakes with Whipped Ricotta

Prior the the cookbook’s October 1 release, Runner’s World reached out to me to see if I was interested in a copy to review. There are several recipes from past issues of the magazine which are in our current dinner rotation (like this Smoky Black Bean Stew: add chicken sausage & quinoa or brown rice for extra staying power) so I jumped at the chance to check out the cookbook.


The book is organized by meal and each recipe (150!) is tagged with helpful labels like pre-run, recovery, and vegetarian. There’s even a grocery list to help you stock up your “Runner’s Pantry” with items necessary to keep you running strong and healthy. Overall, I was really impressed with the book and many of the pages are now marked with post-it flags so I can quickly navigate to the recipes I’m interested in.

Disclaimer: As mentioned above, Runner’s World provided me with a copy of this book. All thoughts and opinions are my own.

Now, on to the good part – an actual recipe! While there are several entrees and side dishes I can’t wait to try, our house is currently dessert-free and that is just not acceptable. Texas still won’t let us experience fall so I figured I might as well take advantage of the opportunity for a light & fresh summer dessert: strawberry shortcakes.


The recipe was very easy to follow, with each ingredient listed in the order used (important!) and the instructions listed in brief paragraphs. I could glance back at the book and find the spot I needed to be in almost immediately. There’s also nutritional information after each recipe, which is helpful if you’re counting calories or shooting for a certain number of grams of protein per day. Of course, these stats are irrelevant when it comes to dessert. Dessert is dessert – there are no calories. Right? Right.1-DSCN08732-DSCN08801-DSCN0905

These were a hit! The ricotta whipped up super creamy and light, which paired perfectly with the airy cake and sweet strawberries. From start to finish (including cooking time for the shortcakes) dessert was done is just under 30 minutes. Not bad at all!

And because I’m completely incapable of following a recipe, here’s my one tiny tweak: add mini dark chocolate chips to the ricotta. You won’t be disappointed.

Runner’s World has made a few of the recipes available here and the cookbook is available for purchase here

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