Summer Strawberry Shortcake
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 2 Tbsp. granulated sugar
- 1/2 tsp. Kosher salt
- 10 Tbsp. cold unsalted butter , sliced (6 Tbsp. for shortcakes and 4 Tbsp. for berries)
- 2 3/4 cups heavy cream , plus more for brushing (3/4 cup for shortcakes and 2 cups for whipped cream)
- 1/2 cup mascarpone
- 1/2 cup turbinado sugar (raw)
- 1/3 cup confectioners' sugar
- 1 Tbsp. pure vanilla extract
- 2 pounds fresh strawberries
- 1 1/2 Tbsp. fresh lemon juice
Turn out dough onto a lightly floured surface. Knead 3 times. Roll out dough to 1/2-inch thickness. Using a floured 2 3/4-inch round biscuit cutter, make 8 shortcakes, cutting the biscuits as close together as possible. Transfer to a large baking sheet. Brush tops of shortcakes with cream and sprinkle with turbinado sugar. Bake shortcakes for 15 minutes or until golden brown. Transfer to a wire rack to cool.
In a bowl, beat the remaining 2 cups of cream with the mascarpone, confectioners' sugar and vanilla until soft peaks form.
If strawberries are at the peak of ripeness, toss the berries with 5 tablespoons of sugar. For less ripe fruit, melt the remaining 4 tablespoons of butter in a large skillet. Toss the berries in a bowl with 1/2 cup of turbinado sugar and the lemon juice. Add mixture to melted butter in skillet and cook over high heat, stirring, until the fruit begins to release its juices, about 1 to 2 minutes. Remove from heat.
To serve, cut the shortcakes in half horizontally. Set the bottoms on plates. Top with fruit. Add a large dollop of whipped cream to each shortcake bottom. Place the top half of the shortcakes on the whipped cream and berries, dust with confectioners' sugar and serve.
Prep Time: 25 minutes
Inactive Prep Time: 5 minutes
Cook Time: 18 minutes
This recipe may appear slightly modified from what you've seen on television.