Description
A classic summer dessert with tender, flaky biscuits, juicy macerated strawberries, and a rich mascarpone whipped cream. This homemade shortcake is perfect for gatherings or a sweet indulgence!
Ingredients
-
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1 lemon, zested
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, grated
- 3/4 cup buttermilk
- 1 egg yolk + 2 teaspoons water (for egg wash)
- Raw sugar, for sprinkling
For the Strawberries:
- 1 1/2 pints fresh strawberries, sliced
- 1/3 cup granulated sugar
- 1 lemon, juiced
For the Whipped Cream:
- 1 cup mascarpone cheese
- 1 1/2 cups heavy cream
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
-
Preheat & Prep:
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
Make the Biscuits:
In a bowl, whisk together flour, baking powder, sugar, lemon zest, and salt.
Add grated butter and mix until crumbly. Slowly drizzle in buttermilk and mix with a spoon until a dough forms.
Turn dough onto a floured surface, roll into a rectangle, and fold into thirds to create flaky layers. Repeat rolling and folding once more, then rest for 30 minutes.
Roll dough into a rectangle and cut into 8 pieces. Place biscuits on the baking sheet, touching each other.
Brush with extra buttermilk and sprinkle with raw sugar.
Bake for 12-15 minutes, until golden brown. Let cool. -
Macerate the Strawberries:
In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit while preparing the whipped cream. -
Make the Whipped Cream:
In a stand mixer, beat mascarpone, heavy cream, maple syrup, vanilla, and salt until soft peaks form.
-
Assemble the Shortcakes:
Split each biscuit in half.
Layer with mascarpone whipped cream and macerated strawberries.
Top with the other biscuit half and more whipped cream. Serve immediately.
Notes
- You can make the biscuits ahead of time and store them in an airtight container for up to 2 days.
- The macerated strawberries can be prepared ahead of time as well. Just let them sit for at least 30 minutes to get the most flavorful juice.
Nutrition
- Serving Size: 1 shortcake
- Calories: 310 kcal
- Sugar: 21g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg