Strawberry Shortcake Recipe | Tasting Table
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
12 servings
Ingredients
  • :::For the Macerated Strawberries: :::
  • 1½ pounds strawberries, hulled and halved
  • ¼ cup granulated sugar
  • ¼ cup cognac
  • ½ teaspoon almond extract
  • Pinch kosher salt
  • 3 cups all-purpose flour
  • 1 cup buttermilk
  • ⅔ cup heavy cream
  • 6 tablespoons unsalted butter, cubed and chilled
  • ¼ cup honey
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1½ cups mascarpone cheese, softened
  • 6 tablespoons heavy cream
  • 2 tablespoons granulated sugar
  • Pinch kosher salt
  • ½ cup toasted sliced almonds
  • Confectioners' sugar, for garnish
Directions
  1. Make the macerated strawberries: In a large bowl, toss all the strawberry ingredients to coat. Cover in plastic wrap and let sit at room temperature for 3 hours, tossing the strawberries every hour.
  2. Meanwhile, make the biscuits: Preheat the oven to 425° and line a sheet pan with parchment paper. In a large bowl, add all the biscuit ingredients and mix until a dough forms, being careful not to overwork.
  3. Divide the dough into twelve ¼-cup pucks and drop onto the prepared sheet pan. Bake for 6 minutes, then rotate the pan and decrease the temperature to 375°. Continue to cook until golden brown, another 8 to 10 minutes. Remove from the oven and let cool.
  4. Make the mascarpone cream: In a medium bowl, whisk all the mascarpone cream ingredients until smooth.
  5. To assemble: Slice each biscuit in half and arrange on a plate. Top each bottom biscuit with some of the macerated strawberries and their juices, then dollop some of the mascarpone cream over the strawberries. Divide the remaining strawberries over the mascarpone and sprinkle each with some toasted almonds. Place the other halves of each biscuit on top, garnish with more almonds and confectioners' sugar, then serve.