Shortcake with Whipped Cream, Mascarpone, and Strawberries

Carefully wash the strawberries, ensuring that you remove any impurities. Dry them with a clean towel, then slice them thinly. In a bowl, add the sliced strawberries along with the sugar, allspice, and nutmeg. Mix the ingredients with a spatula or wooden spoon until the sugar starts to dissolve and the flavors combine. Set this mixture aside to macerate, allowing the strawberries to release their delicious juice.

Meanwhile, preheat the oven to 220 degrees Celsius (gas mark 7). Prepare a standard round baking pan by greasing it with butter and then dusting it with a little flour to prevent the base from sticking.

In a large bowl, use a whisk to combine the flour, salt, and baking powder. Once the ingredients are homogenized, transfer the mixture to a blender. Add the cubed butter, then pulse for about 15 seconds, until the butter is fully incorporated and the mixture resembles a fine breadcrumb texture. Pour the mixture back into the bowl and make a well in the center. Add the egg and lightly beat with a fork.

Next, pour the milk over the egg mixture and, using the fork, gradually incorporate the flour into the liquids until you obtain a sticky but smooth dough. Transfer the dough to the prepared pan, forming a circle with a diameter between 23 and 25 cm. Bake the base in the preheated oven for about 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the base to cool on a wire rack.

In another bowl, mix the mascarpone cream with honey, stirring well to achieve a smooth and creamy composition. Set aside. In a separate bowl, whip the cream until it becomes firm, then add the vanilla extract and gently mix. Place both the whipped cream and the mascarpone mixture in the refrigerator to chill while the base cools.

When the base has completely cooled, carefully cut it in half. Drain the strawberries of the juice released with the sugar and use this liquid to soak the bottom half of the base. Arrange half of the strawberries, the grape slices, then spread half of the whipped cream. On the other half of the base, on the cut side, spread the mascarpone cream. Carefully place this half of the base over the filling.

Finish the cake by spreading the remaining whipped cream on top and arranging the remaining strawberry pieces on the surface. This dessert can be served immediately or left in the refrigerator to chill and meld the flavors, enhancing its deliciousness. Enjoy this wonderful treat with your loved ones!

 Ingredients: For the crust: 285 g all-purpose flour 3 1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons unrefined sugar 75 g unsalted butter (82%) cut into small pieces 1 organic egg 160 ml whole milk For the filling: 500 g strawberries 100 g demerara sugar 2 allspice berries ground a small pinch of grated nutmeg 50 g sweet table grapes sliced 100 g mascarpone 2 tablespoons honey 350 ml unsweetened whipping cream (not plant-based) 1 tablespoon vanilla extract

 Tags:  eggs milk unt flour sour cream sugar honey vegetarian recipes recipes for children