Thursday, May 26, 2016

Strawberry Basil Shortcakes w/ Mascarpone Cream


Thank God it is almost strawberry season......I am alway so happy to see these gorgeous berries at road side stands (in South Jersey now).


Did you know that shortcakes are basically just scones?

Same basic ingredients.......so I just made my strawberry rhubarb basil scones, sliced them in half, and turned them into shortcakes.
Cut them with a biscuit cutter instead of triangles to make them round.


You can make the shortcakes ahead of time and freeze them.

Then when ready, just take them out and slice them in half.

Spread the mascarpone cream in between like a sandwich and layer with fresh strawberries.

You can top w/ mint or basil leaves (I used opal basil from my garden).
You can also use rosemary, which is also delicious in baked goods.

Remember: it's MAS-car-PONE, not MAR-scapone please (bitchy baker).

Here is a basic shortcake recipe, which is always dependable, or you can make my strawberry basil scone recipe, which takes this recipe over the top (and is so good).

Basic Shortcakes:

2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup butter, cold and cut into small pieces
2 tsp vanilla extract
1/2-2/3 cup whole milk or half and half
coarse sugar, for topping

Preheat oven to 375F. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, salt and sugar. Rub in the butter with your fingertips until mixture is coarse and sandy, with no pieces larger than a big pea remaining.

Combine the vanilla and milk in a measuring cup and pour 1/2 cup of the milk into the flour mixture.
Stir with a fork until the dough starts to come together into a very slightly sticky ball. Add more milk if necessary to bring the dough together.

Turn dough onto a lightly floured surface and pat it into a smooth, round disc about 1-inch thick. Using a sharp knife, cut the disc into 6 equal triangles. Arrange on prepared baking sheet. Sprinkle with coarse sugar, if desired.

Bake for 18-20 minutes, until biscuits are a light golden brown. Allow to cool completely on a wire rack.

Mascarpone Cream:

12 oz. container of mascarpone (an Italian cream cheese)
1/4 cup of heavy cream or half & half
1/4 cup of powdered sugar
handful of strawberries, chopped

Mix the mascarpone, cream and sugar then add in the chopped strawberries.

Spread this stuff in between the layers of shortcakes or scones. I add in some more fresh sliced berries for even more goodness.

I also spread the leftover mascarpone cream on top of the cakes and top with a fanned strawberry and basil leaf.


Beautiful and delicious! My husband's favorite!

1 comment:

Oui, Chef said...

A sure sign that Spring has sprung....lovely.