Strawberry Shortcake Recipe

Preheat the Oven

Preheat your oven to 425°F (220°C).

Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Incorporate Butter

Cut the unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Add Wet Ingredients

In a separate bowl, combine the buttermilk and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined. Do not overmix.

Shape Biscuits

Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Use a biscuit cutter to cut out rounds.

Bake Biscuits

Place the biscuits on a lined baking sheet. Bake in the preheated oven for 12-15 minutes or until golden brown.

Prepare Strawberries

While the biscuits are baking, hull and slice the strawberries.

Macerate Strawberries

In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss to coat and let sit for at least 10-15 minutes to release their juices.

Whip Cream

In a mixing bowl, whip the heavy cream until soft peaks form.

Combine with Mascarpone

In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.

Assemble Shortcake

Once the biscuits are cool, slice them in half. Layer the bottom half with macerated strawberries, followed by a generous dollop of whipped mascarpone. Top with the other half of the biscuit.

Serve

Serve immediately and enjoy your delicious strawberry shortcake!