Sunday Brunch: Strawberry Shortcake
Strawberry Shortcake with Mascarpone Cream
For the strawberries:
1-quart strawberries hulled and quartered
1/4 cup sugar
1 tablespoon fresh mint finely sliced, plus more for garnish
Juice from 1 lemon
For the biscuits:
2 cups of flour
1 1/2 sticks of cold butter
6 ounces of buttermilk milk
4 ounces of Narragansett Cheese (Atwells Gold) shredded.
For the mascarpone cream:
8 ounces Mascarpone cheese
1 cup heavy cream
1/4 cup powdered sugar
2 teaspoons vanilla
Combine the strawberries, sugar, fresh mint, and lemon juice in a large bowl. Cover and chill while making the biscuits (or overnight).
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine flour and butter. Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed. Add the cheese and toss to combine.
Add milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time. Turn the dough out on to a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
Roll out to 1/2-inch thick and cut out biscuits with a 3-inch biscuit cutter. Press together uncut dough and continue rolling and cutting biscuits. Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.
Meanwhile, in a stand-up mixer with the whip attachment, whip the mascarpone cheese, heavy cream, powdered sugar and vanilla until light and airy.
Cut a biscuit in half and place the bottom half on a plate. Top with a generous spoon of the Mascarpone cream and several strawberries. Place the top half of the biscuit on top, and top with another generous spoon of Mascarpone cream and several strawberries. Garnish with fresh mint.
Note: A good self-made buttermilk is to take the 2cups of milk and add 1 tbsp. of white vinegar stir and use.