Strawberry Short Cake Recipe
Vanilla buttermilk biscuit, macerated strawberries, whipped mascarpone.
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Ingredients
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Biscuit
Strawberries
Whipped Mascarpone
Method
Biscuit
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- 3
Cut in Butter
Using a pastry cutter or your fingers, cut in the unsalted butter until the mixture resembles coarse crumbs.
- 4
Add Wet Ingredients
Make a well in the center of the dry ingredients and pour in the buttermilk and vanilla extract. Stir gently until just combined.
- 5
Shape the Dough
Turn the dough out onto a floured surface and pat it into a 1-inch thick round. Use a biscuit cutter to cut out biscuits.
- 6
Bake
Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown. Remove from oven and let cool.
Strawberries
- 7
Prepare Strawberries
Wash and hull the strawberries, then slice them into quarters.
- 8
Macerate Strawberries
In a bowl, combine the sliced strawberries with granulated sugar. Toss to coat and let sit for at least 30 minutes to release their juices.
Whipped Mascarpone
- 9
Combine Ingredients
In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
- 10
Whip the Mixture
Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Be careful not to overwhip.
Assembly
- 11
Layer the Cake
Slice the cooled biscuits in half horizontally. On the bottom half, spoon a generous amount of macerated strawberries with their juices and top with a dollop of whipped mascarpone.
- 12
Finish the Shortcake
Place the top half of the biscuit on the mascarpone. Add more strawberries and mascarpone on top if desired. Serve immediately.