Strawberry Shortcake with Whipped Mascarpone Cheese

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2 cups unbleached all purpose flour
3 Tablespoons granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 large egg, beaten
2/3 cup Miceli's Whole Milk Ricotta Cheese
4 cups fresh, ripe strawberries, rinsed, hulled, sliced in half, and sugared to taste
1 cup Miceli's Mascarpone cheese, whipped
2 Tablespoons confectioners sugar
3 Tablespoons heavy whipping cream

Preheat oven to 450°F.

In a large mixing bowl combine the flour, sugar, baking powder and salt then mix well. Add the butter, then using a pastry cutter or two knives, cut the butter into a mixture until crumbly. In a small bowl, combine the egg and ricotta then mix until well blended. Add the flour mixture and stir until the mixture is thoroughly moist.

Turn the dough out onto a floured surface and knead very briefly with your hands, pat out the dough to about a 1/2 inch thickness, then using a floured 3-inch diameter drinking glass or cookie cutter, cut out six biscuits.

Place the biscuits on an ungreased baking sheet and bake on the upper rack of an oven until slightly brown on top. About 10 minutes.

Whip mascarpone, confectioners sugar and whipping cream until soft peaks form.

While they're still hot, split open the biscuits, spread lightly with butter and arrange close together on a plate. Spoon berries and whipped mascarpone onto the biscuits and serve while warm.

Serves 6