But my ex said his parents were not fans of anything that was overly sweet so I wracked my brain for something and whipped out my beloved cookbook he had gotten me for Christmas. I believe it was the first time I even used it. The original recipe calls for a different type of cream, but I hate vanilla cream so I changed it and [because I'm awesome and sometimes make good executive decisions] it was a hit. Only problem is, mascarpone cheese [which is an Italian cheese, typically used in tiramisu], is a bit pricey and you usually need more than one container. I'm sure there is an alternative or I could stick to the real recipe, but where's the fun in that?
Strawberry Shortcake with Mascarpone Cream
Ingredients:
1 cup butter
1 1/4 cups of superfine sugar
1 teaspoon vanilla extract
4 large eggs
1 2/3 cups of self-rising flour
1 1/2 tablespoons milk
1 1/4 cups strawberries, sliced
8 whole strawberries
For Mascarpone Cream
1 1/4 cups heavy cream
2/3 cup mascarpone cheese
3 tablespoons lemon juice
2 tablespoons confectioners' sugar [powdered sugar]
Instructions:
[Shortcake]
Preheat the oven to 350 degrees F. Butter two eight inch round cake pans and line with parchment paper. [You don't have to line it with parchment paper if you have good cake pans. The cakes should slide right out. The parchment paper doesn't lie right in the pans and gives your cake a strange shape unless you cut it.]
Beat the butter, sugar, and vanilla with an electric mixer on medium-high until pale and creamy. Add the eggs one at a time, beating until just combined after each addition.
With mixer on low, gradually beat in the flour and milk until well incorporated.
Divide the batter evenly between the prepared pans and bake for 25 minutes or until golden brown and the cake springs back lightly when touched or a skewer comes out clean when tested.
Cool the cakes in the pans for 10 minutes then turn out onto a cooling rack. Peel off the paper and let cool completely.
[Mascarpone Cream]
Beat the cream in a large chilled bowl with an electric mixer on high speed until stiff.
Beat in the mascarpone, lemon juice, and confectioners' sugar in a separate bowl until smooth.
Fold the mascarpone mixture into the cream. Cover and chill in the refrigerator.
Put a piping bag [which are amazing! I love my set! My ex's mother got me a wonderful set as a present!] fitted with a medium, fluted nozzle in the refrigerator.
Apply a layer of mascarpone cream to the top of the first cake, then layer with the sliced strawberries. Apply another layer of mascarpone cream on top of the strawberries. [I can't remember how many times I layered the cream and the strawberries, but I believe it was only two layers of cream and one layer of sliced strawberries.] Place the second cake on top of the first.
Fill the piping bag halfway [it gets extremely messy if you fill it all the way] with the mascarpone cream and pipe it onto the top of the cake in whatever design pleases you. Place the eight whole strawberries around the perimeter of the cake. Wah-la! You have a delicious and beautiful looking cake!
I am still working on my piping technique. This was the first time I ever used my piping bags but I get better each time I use it. It just takes a light hand and a lot of practice. Hopefully my attempts will be better next time! Enjoy and happy baking!
1 cup butter
1 1/4 cups of superfine sugar
1 teaspoon vanilla extract
4 large eggs
1 2/3 cups of self-rising flour
1 1/2 tablespoons milk
1 1/4 cups strawberries, sliced
8 whole strawberries
For Mascarpone Cream
1 1/4 cups heavy cream
2/3 cup mascarpone cheese
3 tablespoons lemon juice
2 tablespoons confectioners' sugar [powdered sugar]
Instructions:
[Shortcake]
Preheat the oven to 350 degrees F. Butter two eight inch round cake pans and line with parchment paper. [You don't have to line it with parchment paper if you have good cake pans. The cakes should slide right out. The parchment paper doesn't lie right in the pans and gives your cake a strange shape unless you cut it.]
Beat the butter, sugar, and vanilla with an electric mixer on medium-high until pale and creamy. Add the eggs one at a time, beating until just combined after each addition.
With mixer on low, gradually beat in the flour and milk until well incorporated.
Divide the batter evenly between the prepared pans and bake for 25 minutes or until golden brown and the cake springs back lightly when touched or a skewer comes out clean when tested.
Cool the cakes in the pans for 10 minutes then turn out onto a cooling rack. Peel off the paper and let cool completely.
[Mascarpone Cream]
Beat the cream in a large chilled bowl with an electric mixer on high speed until stiff.
Beat in the mascarpone, lemon juice, and confectioners' sugar in a separate bowl until smooth.
Fold the mascarpone mixture into the cream. Cover and chill in the refrigerator.
Put a piping bag [which are amazing! I love my set! My ex's mother got me a wonderful set as a present!] fitted with a medium, fluted nozzle in the refrigerator.
Apply a layer of mascarpone cream to the top of the first cake, then layer with the sliced strawberries. Apply another layer of mascarpone cream on top of the strawberries. [I can't remember how many times I layered the cream and the strawberries, but I believe it was only two layers of cream and one layer of sliced strawberries.] Place the second cake on top of the first.
Fill the piping bag halfway [it gets extremely messy if you fill it all the way] with the mascarpone cream and pipe it onto the top of the cake in whatever design pleases you. Place the eight whole strawberries around the perimeter of the cake. Wah-la! You have a delicious and beautiful looking cake!
I am still working on my piping technique. This was the first time I ever used my piping bags but I get better each time I use it. It just takes a light hand and a lot of practice. Hopefully my attempts will be better next time! Enjoy and happy baking!
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