Delicious and Refreshing Italian-Style Strawberry Shortcake Recipe

Indulge in the perfect summer treat with this Italian-style strawberry shortcake recipe. Made with layers of tender biscuit, fresh juicy strawberries, and creamy mascarpone filling, this dessert is a delightful twist on the classic shortcake. The sweet strawberries provide a burst of flavor that perfectly complements the rich mascarpone filling. It is a light and refreshing dessert that will impress your guests at any occasion. Whether it's a backyard barbecue or a fancy dinner party, this Italian-style strawberry shortcake is sure to be a hit.

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 cups mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• Fresh mint leaves, for garnish

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add the milk and vanilla extract to the bowl and mix until just combined. Be careful not to overmix.
4. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Press the dough into a 1-inch thick rectangle.
5. Using a 2-inch round biscuit cutter, cut out biscuits from the dough. Place the biscuits onto a baking sheet lined with parchment paper.
6. Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown.
7. In a medium bowl, combine the sliced strawberries and granulated sugar. Stir well to coat the strawberries in sugar and set aside to macerate for 15 minutes.
8. In another bowl, whisk together the mascarpone cheese, powdered sugar, lemon zest, and vanilla extract until smooth and creamy.
9. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
10. To assemble the strawberry shortcakes, slice the baked biscuits in half horizontally. Place a spoonful of the mascarpone cream on the bottom half of each biscuit. Top with a generous amount of sliced strawberries. Place the other biscuit half on top and gently press down.
11. Garnish with a dollop of mascarpone cream, a few sliced strawberries, and a fresh mint leaf. Serve immediately and enjoy!

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