Berry Almond Shortcake with Vanilla-Mascarpone Cream

Berry Almond Shortcake with Vanilla-Mascarpone Cream

This Berry Almond Shortcake with Vanilla-Mascarpone cream recipe features several of our pure and natural vanillas and flavors including Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract. The combination of fruit, shortcake and cream offers a fresh, creamy and sweet flavor profile making it a dessert you and your family will surely enjoy.

Ingredients

Topping

  • 1 1/2 cups heavy whipping cream
  • 1/3 cup Mascarpone cheese
  • 3 tablespoons honey
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

Berries

  • 1 pound fresh strawberries, stemmed, rinsed and quartered
  • 1/2 pound fresh blueberries, rinsed
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Shortcakes

  • 1 1/2 cups all-purpose flour
  • 1/3 cup almond meal flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cut into small pieces
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract
  • 1/3 cup low-fat buttermilk
  • granulated sugar to roll dough (about 2 tablespoons)
  • 1 tablespoon butter, melted (optional)

Directions

Makes About 2 cups

In a deep mixing bowl, beat cream with an electric mixer on medium-high until peaks start to form. Add Mascarpone cheese, honey and vanilla extract; beat until combined. Cover and refrigerate.

Berries

In a large bowl, add strawberries and blueberries. Sprinkle vanilla sugar over berries and gently stir to coat. Cover and refrigerate.

Shortcakes

Place oven rack in center of oven and preheat to 400 degrees F. Line a small heavy light-colored rimmed baking sheet with parchment paper; set aside.

Place flours, sugar, baking powder and salt in a food processor bowl and pulse until combined. Add butter pieces, vanilla and almond extracts and pulse until dough resembles a coarse crumb. Place in a large mixing bowl and gently stir in buttermilk, just until buttermilk is combined.

Transfer crumbly dough onto sugared work surface and bring together. Lightly knead and shape into a circle. Roll dough into an 8 inches circle, about 1/2 inch thick.

Using a 3 inches biscuit cutter, cut 4 shortcake rounds. Place shortcakes in prepared pan. Bring remaining dough together; repeat process and cut an additional 4 shortcakes. Brush top of shortcakes with melted butter. Bake until done, about 15-18 minutes. Slightly cool on a wire rack before serving. Slice shortcakes in half; add berries and Vanilla-Mascarpone Cream.

Topping

  • 350 ml heavy whipping cream
  • 75 g Mascarpone cheese
  • 3 tablespoons honey
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

Berries

  • 450 g fresh strawberries, stemmed, rinsed and quartered
  • 230 g fresh blueberries, rinsed
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Shortcakes

  • 190 g all-purpose flour
  • 41 g almond meal flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cut into small pieces
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract
  • 80 ml low-fat buttermilk
  • granulated sugar to roll dough (about 2 tablespoons)
  • 1 tablespoon butter, melted (optional)

Directions

Makes About 470 ml

In a deep mixing bowl, beat cream with an electric mixer on medium-high until peaks start to form. Add Mascarpone cheese, honey and vanilla extract; beat until combined. Cover and refrigerate.

Berries

In a large bowl, add strawberries and blueberries. Sprinkle vanilla sugar over berries and gently stir to coat. Cover and refrigerate.

Shortcakes

Place oven rack in center of oven and preheat to 200 degrees C. Line a small heavy light-colored rimmed baking sheet with parchment paper; set aside.

Place flours, sugar, baking powder and salt in a food processor bowl and pulse until combined. Add butter pieces, vanilla and almond extracts and pulse until dough resembles a coarse crumb. Place in a large mixing bowl and gently stir in buttermilk, just until buttermilk is combined.

Transfer crumbly dough onto sugared work surface and bring together. Lightly knead and shape into a circle. Roll dough into an 20 cm circle, about 1 cm thick.

Using a 8 cm biscuit cutter, cut 4 shortcake rounds. Place shortcakes in prepared pan. Bring remaining dough together; repeat process and cut an additional 4 shortcakes. Brush top of shortcakes with melted butter. Bake until done, about 15-18 minutes. Slightly cool on a wire rack before serving. Slice shortcakes in half; add berries and Vanilla-Mascarpone Cream.

  • 25 minprep

  • 15 mincook

  • 8servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 4oz

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

Pure Almond Extract 4oz

Pure Almond Extract