I found this recipe and photo on Baking Bites a couple years back and it was soooo good. I made it for my sister and the roomie. They both agreed it was YUM!! As good as this was, I could only remembering what it tasted like because with ALL the recipes I've compiled over the years, I couldn't find it. BUT have no fear! I finally found it and now I can see how useful this blog will be because it will always be RIGHT HERE now...YAY!!!! I'm so excited...can you tell I'm a newbie :)
This is a very easy recipe even though it requires making your own dough. Usually I freak out anytime I see a recipe where you have to make the dough from scratch (don't know why) Anyway, I did change a few things in the recipe a bit. I omitted the poppy seeds and also substituted vanilla for the almond extract. The mascarpone filling wasn't sweet enough for me so I had to add more confectioner's sugar...but then again I am a sweet freak so I'm sure this will differ for everyone. Also, I think the temperature in my oven is set a little higher then what it says, so the bottom of my biscuits got a little too brown. I'm sure I could have prevented this if I cooked these on a silpat liner. Anyway, it's light, sweet and nummm.
Strawberry Shortcakes with Mascarpone Cream
4 servings
1 cup plus 2 tbsp all purpose flour & 2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1 tbsp poppy seeds (optional)
2 tbsp butter, cold
1/2 cup light cream (half & half)
1 tsp vanilla extract
1/4 tsp almond extract
In a medium bowl, combine flour, baking powder, salt, sugar and poppy seeds. Add butter and rub in to flour mixture, creating coarse crumbs. In a small measuring cup, combine cream, vanilla extract and almond extract. Add to flour mixture and stir with a fork until a ball of dough forms. Add an additional tablespoon of milk, if necessary. Divide dough into four and place on a baking sheet. It is not crucial to shape the dough, but it’s better if your shortcakes are on the round side, for presentation. Bake at 400F for 15-18 minutes, until lightly golden and somewhat firm to the touch. Allow to cool completely on a wire rack.
1 cup plus 2 tbsp all purpose flour & 2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1 tbsp poppy seeds (optional)
2 tbsp butter, cold
1/2 cup light cream (half & half)
1 tsp vanilla extract
1/4 tsp almond extract
In a medium bowl, combine flour, baking powder, salt, sugar and poppy seeds. Add butter and rub in to flour mixture, creating coarse crumbs. In a small measuring cup, combine cream, vanilla extract and almond extract. Add to flour mixture and stir with a fork until a ball of dough forms. Add an additional tablespoon of milk, if necessary. Divide dough into four and place on a baking sheet. It is not crucial to shape the dough, but it’s better if your shortcakes are on the round side, for presentation. Bake at 400F for 15-18 minutes, until lightly golden and somewhat firm to the touch. Allow to cool completely on a wire rack.
Mascarpone Cream Filling
12-ounces mascarpone cheese, cold
1/4 cup light cream (half & half)
4 tbsp powdered sugar, or to taste
Beat all ingredients together with a whisk until soft peaks form. If you want to make the filling sweeter, then add a bit more sugar. You might have to add a little more cream to keep the filling from getting too stiff.
1/4 cup light cream (half & half)
4 tbsp powdered sugar, or to taste
Beat all ingredients together with a whisk until soft peaks form. If you want to make the filling sweeter, then add a bit more sugar. You might have to add a little more cream to keep the filling from getting too stiff.
Assembly
Strawberries, diced
Split cakes horizontally in half and spread on mascarpone filling. Top mascarpone cream with strawberries and, if desired, more cream.
Split cakes horizontally in half and spread on mascarpone filling. Top mascarpone cream with strawberries and, if desired, more cream.
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