When you’re walking through the grocery store, the shortcake that you see, wrapped in plastic, closely resembles a sponge. At least that’s what I’ve always thought.
I suppose it does make sense that these shortcakes are portioned for you. After all, I have a tendency to take tiny servings of things… until I have eaten much more than one portion. My family only indulges in this habit; in my dad’s family, the shortcake has always been made in one giant piece that is cut to your chosen size. So if you make one small slice, you can easily make another. And another.
I don’t think it’s necessary to sweeten the strawberries, since the whipped cream is fairly sweet already. The last time I made this, I found myself staring at the raspberries in my freezer; next time, it will be raspberry-strawberry shortcake. Why not? Also, we rarely use mascarpone in the cream topping, but I had some on hand and would have seriously missed out if I had ignored it.
2 cups flour
6 Tbsp sugar, divided
½ tsp salt
8 Tbsp butter, cold and diced
1 egg + 1 egg white, divided
½ cup + 1 Tbsp cream
12oz mascarpone cheese
⅓ cup cream
4 Tbsp confectioner’s sugar
1 tsp vanilla
2-3 cups strawberries, mashed
Preheat oven to 425oF.
Whisk together flour, sugar, baking powder, and salt. Cut in the flour until the mixture resembles coarse meal.
Beat one egg and combine with the cream. Pour into the flour mixture and stir until things start to stick together. Dump onto a floured work surface and knead gently until everything comes together.
Shape dough into a rectangle about ¾-inch thick. Beat egg white and brush on top of the dough. Sprinkle 2 Tbps sugar over the egg wash.
Bake 12-15 minutes, until there is a nice golden color around the edges. Cool.
While shortcake is cooling, combine cheese, cream, and confectioner’s sugar. Beat 1-2 minutes, until mixture is sturdy but not dry. Keep chilled.
Cut a square of shortcake and slice in half. Top with mascarpone cream and strawberries. There are many ways to serve this—open faced, all on top, sandwich, etc. Make your favorite and enjoy