• 2 pounds fresh strawberries
• 2 1/4 cups self-rising flour
• 1 cup flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 3/4 cup sugar, divided
• 1/4 cup cold butter, cut into 1/4” cubes
• 1 cup buttermilk
• Zest of 1 lemon
• 1 2/3 cup heavy whipping cream, divided
• 1 tablespoon vanilla, divided
• 1 1/4 tablespoons butter, melted
• 2 tablespoons sanding / coarse sugar
• 1 8 ounce container mascarpone cheese
• 1/4 cup powdered sugar
Wash berries and cut in half lengthwise. Preheat oven to 400 degrees. Wad up a sheet of parchment paper into a ball, then unfold into a 9x13 baking pan.
Whisk self-rising flour, all purpose flour, salt, and 1/2 cup of the sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea-size. Gently fold in buttermilk, lemon zest, 2/3 cup of whipping cream, and 1 teaspoon of vanilla until mixture just comes together but it still lumpy. Gently fold in 1 cup of chopped strawberries (or not, I didn’t!).
Shake flour onto your parchment paper in the baking dish. Turn dough out onto it and shape into desired shape with your hands. Brush dough with melted butter and sprinkle with sanding sugar. Bake for 25-28 minutes. Cool completely.
Stir strawberries and remaining 1/4 cup sugar in medium bowl. Let stand while cake is cooling for the berries to release their juices.
Gently stir together the mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl and use electric mixer to whip on high 2-3 minutes until stiff peaks form. Gently fold whipped cream into mascarpone mixture until just combined.
Stir whip cream over cooled shortcake, leaving the edges exposed. Top with strawberry mixture. Serve immediately.
*Recipe adapted from Southern Living.