Method:
1 Preheat oven 180°C fan-forced.
2 Beat eggs, ricotta, sugar and butter in an electric mixer until well combined.  Add the flour a little at a time, until combined. 
3 Spoon mixture into four ramekins, top each with 2 strawberries and sprinkle with vanilla sugar.  Transfer to the oven and bake for 8-10 minutes or until a skewer inserted in the centre comes out clean.
4 For the strawberry syrup, combine sugar and ½ cup water in a small saucepan and cook over low heat stirring until sugar dissolves, bring to the boil without stirring, add strawberries and cook for 5 minutes or until strawberries are soft and syrupy.
5 Turn out shortcakes onto a serving plate, pour over strawberry syrup and serve.

Tip to make your own vanilla sugar place a vanilla bean in a jar or caster sugar for 3-4 weeks. Keep topping up the sugar.