This Valentines’ Day, skip the boring box of truffles and indulge with warm-from-the-oven chocolate shortcake nuzzling with fragrant, heart-shaped strawberries at the peak of their Florida season. A dollop of rich mascarpone cream is the proverbial icing on the cake.
For grown-up palates, the sweetened mascarpone pairs perfectly with the dark chocolate and ripe berries. The smooth, mellow Italian cheese is on most grocery store shelves near the specialty cheeses.
Share these calories with someone you love for a tasty Valentine’s Day.
Sugar High Shortcakes With Mascarpone Cream
Serves 6
1 quart fresh strawberries, rinsed and sliced
1/3 cup sugar
1 1/4 cups flour
2 tablespoons Hershey’s dark cocoa powder
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons cold butter
1 large egg
1/2 cup skim milk
Sweet Mascarpone Drizzle
8-ounce container mascarpone cream
1/3 cup confectioner’s sugar
1/4 cup milk
- Combine strawberries and sugar; set aside. Heat oven to 400˚F and line a baking sheet with parchment paper.
- Sift sugar, flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl. Cut butter into pieces and add to the mixture, using your fingers to mix until it resembles coarse crumbs. Add the egg and milk to form a sticky dough. Do not overmix.
- With a tablespoon, drop generous spoonfuls onto baking sheet, leaving 2 inches between each. Bake 12 to 15 minutes, or until a toothpick inserted in the middle comes out clean.
- In a small mixing bowl, stir together sweet mascarpone ingredients until smooth. Refrigerate until ready to serve.
- Cut shortcakes horizontally and place on a dessert plate. Top with berries and cream, then remaining shortcake, then more berries and cream.
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