Strawberry Shortcake using Cinnamon Scented Biscuits and Mascarpone Cheese

Strawberry Shortcake using Cinnamon Scented Biscuits and Mascarpone Cheese

3 ½ cups all-purpose flour
1 tsp salt
1 TBSP baking powder
½ tsp baking soda
1 TBSP cinnamon
3 TBSP sugar
1 cup buttermilk
½ cup butter
2 tsp vanilla
1 large egg
coarse sugar for topping

Preheat oven to 425F.

Whisk together the dry ingredients and cut in the cold butter. Whisk the vanilla and egg with the buttermilk, then all at once add the dry ingredients and stir until the liquid is absorbed. Turn th dough out onto a lightly floured surface and knead 4 or5 times, just until it golds together. Pat the dough out until it’s about ½ to ¾inches thick and cut it in to circles. Use a sharp biscuit cutter for the highest rising biscuits. place the biscuit onto an ungreased baking sheet, brush the tops with milk for a shiny surface, sprinkle with sugar if desires and bake for 10-12 minutes, until the tops are golden brown. Remove from the oven and cool for 15 minutes.

Filling:
2 quarts hulled strawberries
½ cup sugar
2 tsp fresh lemon juice
1 cup whipped cream
½ cup mascarpone cheese

Mash 2 cups of the strawberries. Slice the remaining strawberries and mix all of the berries with sugar and lemon juice. Let rest one hour. Whip the cream and mascarpone cheese together at high speed…it will look like very thick whipped cream. Split the biscuits in half, spoon strawberries and whipped cream mixture on the bottom half. Put biscuit top on and add more berries and cream if desired.

Source: Adapted from The Baker’s Companion Magazine Summer 2007 edition

Strawberry Shortcake using Cinnamon Scented Biscuits and Mascarpone Cheese