Now that the seasons have officially changed and the sun is shining more often than not [hooray!], I’ve been digging out some of my favourite Spring recipes. This one brings together some great ingredients [strawberries, mascarpone… need I say more?] and has been a favourite in our house for a couple of years now.
Try them as an afternoon tea-esque treat or for dessert. They do look pretty impressive if you’re entertaining! The recipe makes 6-7 but, trust me, they won’t last long if you find them as moreish as we do…
You will need:
- 225g self-raising flour
- 1/2 tsp baking powder
- 100g caster sugar
- 85g butter
- 1 egg
- 2 tbsp. milk
- 250g mascarpone cheese
- 3 tbsp. icing sugar
- 1 tsp vanilla extract
- Preheat the oven to 175C and grease a large baking tray.
- Put the flour, baking powder and sugar in a bowl. Add the butter and rub with your fingertips until it looks like breadcrumbs.
- Beat the egg with the milk and add to the mixture, using a fork to bring together to a soft dough.
- Turn the dough out onto a lightly floured surface, and roll to a thickness of 1.5-2cm.
- Cut out discs using a 7cm biscuit cutter.
- Place them on the baking tray and lightly brush with milk.
- Bake for 12-15 minutes until golden brown, then cool completely. [Don’t be tempted to move on before they’re totally cool, or your end results won’t look as good!]
- Meanwhile beat the mascarpone in a bowl with the icing sugar until soft enough to pipe.
- Slice the shortcakes in half. Pipe the mascarpone mixture all over the bottom half, and just a ring around the outside of the top half.
- Slice the strawberries and arrange them on top of the mascarpone, then put the two halves together.
- Dust with icing sugar and serve with a strawberry on top.
[Recipe from Grandma’s Best Recipes and slightly adapted.]