Strawberry Shortcake with Mascarpone Whipped Cream

05.13.16 - BY RSVP International

Here at RSVP International, many of our employees enjoy going home and cooking up their favorite recipes, especially when shortcake is involved. Serendipitous, considering we create some of the best kitchen gadgets on the market today! We’ve decided to share these recipes with our customers and friends so that we can connect on a more personal note with the people who love our products.

This recipe comes from a member of our Customer Service team, Nona Raybern. Strawberry Shortcake just happens to be one of her favorite desserts and, in honor of Mother’s Day, she decided to whip up a batch of her favorite variety to share with her mom and now with you!

She used this recipe for Mascarpone Whipped Cream from Stress Baking and this recipe from The Lovely Little Kitchen for her Shortcakes and strawberry filling. Garnish with a little mint and this dessert definitely looks mom-ready! Or just Friday night I-already-put-on-my-pajamas-and-I’m-not-leaving-the-house-ready! Now below, get ready for a step-by-step of the shortcakes with tools from RSVP!

Whisk that buttermilk and egg together, then put it in the refrigerator for five minutes.

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While you’re waiting for the egg and buttermilk mixture to chill, you can blend together the flour mixture and the cold butter! Now, it’s easier to start with small cubes of butter, but with the Endurance® Blade Style Pastry Blender, you can throw the whole stick into the mix and blend together with ease!

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Just look at how easy that butter cuts into the flour!

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You’ll want the flour and butter mixture to resemble small crumbles of sand, like a beach where the tide has gone out. The small chunks of butter will allow your shortcakes to be light, flaky, and moist!

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Now pour the buttermilk and egg mixture into your crumblies and mix gently with a spoon, making sure to incorporate everything, but not to overmix. Scoop it all into a large ball and throw that future shortcake onto a well-floured surface! You’re going to roll it into a rectangle, fold in half, roll into a rectangle again. Do this three times and you’ll get flaky layers in your shortcake as you build upwards.

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With the final rectangle of dough, start cutting out your shortcakes with biscuit or cookie cutters. Here we use the Endurance® Round Rippled Biscuit Cutters. For this recipe, we’ll be using the largest of the four sizes, because we’re going for the full dessert and not bite-sized.

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Cut as many pieces as you can, then fold the dough back into itself and roll out to same thickness.

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Sprinkle with coarse sugar and bake! You’ll be left with a perfect shortcake for your decadent Strawberry Shortcake with Mascarpone Whipped Cream.

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