Shortcakes are better built with biscuits, or bread that holds up better to sauce, like brioche or cinnamon bread. If you can’t find biscuits, but can find unsliced bread, cut into 1” slices and using a biscuit cutter, cookie cutter, or even a glass, cut bread slice into circles.
I prefer an open-faced version to reduce the carbs … and increase the whipped cream topping; it also makes a prettier presentation. For this version I drizzled the shortcake with strawberry-rhubarb sauce that I made. Use balsamic cream, chocolate sauce, etc. Be creative.
Serves 8. If you don’t need to make 8, do make the full amount of mascarpone whipped cream. You’ll be eating it right out of the mixing bowl … you can also hull large strawberries and fill with cream.
What you need:
- 1/2 c mascarpone cheese
- 1/4 c heavy cream
- 2 tbs cane sugar
- 1 tsp pure vanilla
- 4 biscuits, or 8 bread rounds
- 1/4 c Amaretto
- 16 strawberries, quartered
- Balsamic cream, chocolate sauce, etc., for drizzle
What you do:
- Place mascarpone cheese, cream, sugar and vanilla in mixing bowl.
- Beat until mixture is thick and smooth; do not over beat.
- Place mixture in pastry bag with preferred tip.
- Slice biscuits in half.
- Brush with Amaretto.
- Pipe mascarpone mixture on top of biscuit, as you would a cupcake.
- Top with strawberries.
- Drizzle with sauce.