Buttery scratch-made shortcakes filled with fresh blueberries and a sweet mascarpone cream. The perfect spring or summer dessert!
For the shortcakes:
- 3 cups all-purpose flour
- 2 teaspoons lemon zest
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla
For the blueberries:
- 2 pints fresh blueberries (about 1 1/2 lbs)
- 1/4 cup granulated sugar
For the mascarpone cream:
- 1/2 cup mascarpone
- 1 cup heavy cream
- 2 teaspoons vanilla
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk the flour, lemon zest, 3 tablespoons granulated sugar, baking powder and salt until well combined.
- Use a pastry blender, two knives or your fingers to cut the cold butter into the flour mixture until the butter is the size of small peas.
- Stir 1 1/2 cups heavy cream and 1 1/2 teaspoons vanilla into the flour mixture just until a dough forms.
- Divide the dough into 9 equal pieces. Gently shape each piece of dough into a biscuit-shaped round about 3/4-inch thick. Transfer to the prepared baking sheet, spaced about 1 inch apart.
- Chill the biscuits on the baking sheet in the refrigerator 20 minutes.
- Once chilled, transfer the biscuits on the baking sheet to the oven. Bake 18-20 minutes until golden brown. Transfer the baked biscuits to a cooling rack to cool completely.
- Meanwhile, in a medium mixing bowl, stir the blueberries and 1/4 cup granulated sugar until well mixed. Let the mixture stand at room temperature 30 minutes, stirring occasionally. Use immediately, or store the berries, covered, in the refrigerator up to 8 hours/overnight. The berries will continue to break down as they sit.
- Just before serving, make the mascarpone cream: In a large mixing bowl, beat the mascarpone and 1 cup heavy cream with an electric hand mixer on high speed just until stiff peaks form. Beat in 2 teaspoons vanilla.
- Use a serrated knife to gently cut the shortcakes in half. Top each bottom half with a generous spoonful or two of blueberries. Top with a generous dollop of mascarpone cream, and more berries if desired. Top with the top half of the shortcake. Serve immediately.
Swap the blueberries for sliced fresh strawberries or raspberries, or a combination!
If you can’t find or don’t want to buy mascarpone, you can use an equal amount of neufchatel/low-fat cream cheese at room temperature (results may vary).
Keywords: blueberry dessert, sweet biscuits, blueberries and cream