Strawberry Shortcake


Lemon Mascarpone Cream

1 jar lemon curd ( 8 – 10 ounces)

1 tablespoon lemon zest

8 ounces mascarpone

1 cup chilled whipping cream


3 cups all purpose flour

1/2 cup (packed) golden brown sugar

4 teaspoons baking powder

1/2 teaspoon salt

9 tablespoons chilled unsalted butter, cut into 1/4-inch cubes

1 cup whipping cream, plus additional for brushing biscuits

2 tablespoons raw sugar


4 cups halved hulled strawberries (or use mixed berries)

1/4 cup sugar

2 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

1 tablespoon chopped fresh mint 

For Lemon Mascarpone Cream:

Place all ingredients in a mixing and whip until firm peaks form. Refrigerate until you are ready to use.

For biscuits:

Preheat oven to 350*

Combine flour, brown sugar, baking powder, and salt in food processor; pulse to blend. Add butter pulse until coarse meal forms. Gradually add 1 cup cream, pulsing until moist clumps form. Gather dough into ball; shape into round disc about 1 inch thick.

Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Chill for 30 minutes.

Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cut biscuit in half and layer biscuit, lemon cream, fresh strawberries or mixed berries.

Pat your dough about 1 inch thick
You can put the lemon mascarpone cream into a pastry bag with a star tip.