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Strawberry Shortcakes with mascarpone whipped cream

These Strawberry Shortcakes are almost as delightful to look at as they are to eat. Perfect, tender shortcake biscuits set the stage for silky-sweet mascarpone whipped cream and strawberries sparkling with orange-vanilla sauce. You've never had strawberry shortcakes quite like these before, so go all out for this special treat!


6 servings (6 shortcakes)

Total Time

45 minutes + chilling

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Test Kitchen Tip

This old-school — yet somewhat unknown — technique of adding cooked egg yolks to biscuit dough creates ultra-tender biscuits. How? Cooked egg yolks add additional fat and inhibit some of the gluten development, which creates the perfect biscuit — just enough structure without any toughness.


For the shortcakes, pulse flour, granulated sugar, baking powder, and salt in the bowl of a food processor to combine. Add cold butter and pulse until mixture resembles coarse meal.

Add sieved yolks, cream, zest, vanilla, and almond extract; pulse until a dough forms.

Turn dough out onto a lightly floured work surface, and knead 2–3 times until smooth. Pat into a 1-inch-thick round. Using a 3-inch-round cutter, cut out 6 shortcakes, rerolling as needed; transfer to a parchment-lined baking sheet and chill at least 30 minutes or up to 2 hours.

Preheat oven to 350°. Brush shortcakes with melted butter and sprinkle with sanding sugar and almonds. Bake shortcakes until golden brown, 2224 minutes, rotating halfway through.

For the strawberries, combine strawberries, sugar, orange juice, vanilla, almond extract, and salt; let sit at least 10 minutes to macerate.

For the whipped cream, beat cream, mascarpone, and sugar with a hand mixer in a chilled bowl until stiff peaks form.

To assemble, halve shortcakes and place bottoms on serving dishes. Pipe or spoon whipped cream over bottoms of shortcakes, spoon strawberries and juices over whipped cream, and top with remaining shortcake halves.

To add additional fat and inhibit some of the gluten development, add hard-cooked egg yolks pressed through a fine-mesh sieve.

To add additional fat and inhibit some of the gluten development, add hard-cooked egg yolks pressed through a fine-mesh sieve.

Nutritional Facts

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