Berry Shortcakes with Mascarpone Cream
Shortcake Biscuits filled with strawberries, blueberries and mascarpone whipped cream.
Equipment
- electric mixer
Ingredients
For the Biscuits:
- 3 cups all purpose flour (360g)
- 1 tsp. salt
- 1 tbsp. baking powder
- 2 tbsp. granulated sugar
- 10 tbsp. cold unsalted butter, cut in half inch pieces (140g)
- 1 cup full fat buttermilk, plus two tablespoons, divided
- 1 tbsp. decorating sugar (optional)
For the Vanilla Mascarpone Whipped Cream:
- 1 cup heavy cream
- 2 tbsp. mascarpone cheese
- 2 tsp. granulated sugar
- 1 tsp. vanilla extract
To Assemble the Shortcakes:
- 1 pint strawberries, sliced, and mixed with 1 tablespoon sugar
- 1 pint blueberries
Instructions
- Begin by making the Biscuits: Preheat the oven to 425 degrees.
- In a large bowl, sift together the flour, salt, sugar and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Set aside two tablespoons of buttermilk. Using a fork, gradually stir in a cup of buttermilk. Try and stir as little as possible. On a floured board, pat the dough into a one-inch-thick rectangle. Using a four- inch biscuit cutter, cut out biscuits. It's okay to reroll the dough but try to handle the dough as little as possible. Place the biscuits on a heavy, parchment lined baking sheet. Brush with two tablespoons of buttermilk and sprinkle with a tablespoon of decorating sugar. Bake them about 15 minutes or until they're light brown. Let cool completely on a wire rack.
- For the Strawberries: Mix the strawberries with the sugar.
- Make the Vanilla Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat together all the ingredients until the cream is fluffy. Start on low and gradually increase the speed to high.
- Split the biscuits and layer on the strawberries, blueberries and whipped cream.
Nutrition
Calories: 435kcal
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