⏳ Yield & Time

Yield: 4 servings

Preparation Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1 1/2 cups All-purpose flour
• 1/4 cup Granulated sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1/2 cup (1 stick) Unsalted butter
• 3/4 cup Heavy cream
• 8 ounces Mascarpone cheese
• 1/4 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 1 pound Fresh strawberries

📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup (trust me on this one!).
2. In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Make sure you don't forget the salt! I once forgot it, and the shortcakes were a bit bland. Rookie mistake!
3. Cut in 1/2 cup (1 stick) of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Make sure those butter pieces are small and evenly distributed – it’s crucial for a flaky texture. If you are unsure, cut the butter into smaller pieces and then blend again.
4. Stir in 3/4 cup of heavy cream until just combined. Don't overmix; a few lumps are okay. Overmixing makes the shortcakes tough. We want them light and fluffy!
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Don't knead it– just pat it!
6. Use a 2-inch biscuit cutter or a knife to cut out shortcakes. Gently place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the shortcakes are golden brown and spring back when lightly touched. If you’re unsure, err on the side of caution and cook them a little longer; you can tell when they are perfectly baked.
8. While the shortcakes are baking, prepare the mascarpone cream. In a medium bowl, beat 8 ounces of mascarpone cheese with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy. If it seems a bit too thick, add a tablespoon or two of heavy cream, until you have the right consistency. Don't rush this step, it’s important for the texture of the cream.
9. Once the shortcakes are baked, let them cool on a wire rack for a few minutes. Meanwhile, hull and slice 1 pound of fresh strawberries. Gently toss them with 2 tablespoons of granulated sugar and let them sit for about 10 minutes to release their juices. This helps make them even more delicious!
10. To assemble the shortcakes, spread a generous amount of mascarpone cream on the bottom half of each shortcake. Top with the macerated strawberries and a dollop more cream. You can also add a bit of strawberry jam for that extra sweet kick.
11. Serve immediately and enjoy! These are absolutely delightful.

📝 Notes

• For extra flavor, you can add a teaspoon of vanilla extract to the shortcake dough.
• If you don’t have a pastry blender, you can use your fingers to cut in the butter, just make sure your hands are cold!
• Feel free to adjust the amount of sugar to your liking, depending on the sweetness of your strawberries.
• Leftover shortcakes can be stored in an airtight container in the refrigerator for up to 2 days. But try to eat them all! They are delicious!