Strawberry Shortcake with Mascarpone
Ingredients
- 2 cups unbleached all purpose flour
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 large egg, beaten
- ½ cup half and half
- 4 cups fresh, ripe strawberries
- 1 cup Il Villaggio Mascarpone cheese, whipped
- 2 Tablespoons confectioners sugar
- 3 Tablespoons heavy whipping cream
At a glance
Recipe type: Desserts
Instructions
- Preheat oven to 450°F.
- In a large mixing bowl combine the flour, sugar, baking powder and salt then mix well. Add the butter, then using a pastry cutter or two knives, cut the butter into a mixture until crumbly. In a small bowl, combine the egg and half and half then mix until well blended. Add the flour mixture and stir until the mixture is thoroughly moist.
- Turn the dough out onto a floured surface and knead very briefly with your hands, roll out the dough to about a ½ inch thickness, then using a floured 3-inch diameter drinking glass or cookie cutter, cut out six biscuits.
- Place the biscuits on an ungreased baking sheet and bake on the upper rack of an oven until slightly brown on top. About 10 minutes.
- While the biscuits are baking preparing the fillings. Whip the mascarpone, confectioners sugar and whipping cream until soft peaks form. Then hull and cut the strawberries in quarters. Place the strawberries in a bowl with a bit of sugar to taste. Let sit until a syrup forms from the juice of the strawberries and the sugar.
- While they’re still hot, split open the biscuits, spread lightly with butter and arrange close together on a plate. Spoon berries and whipped mascarpone onto the biscuits and serve while warm.
