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Strawberry Shortcakes with Mascarpone Cream

Strawberry Shortcakes with Mascarpone Cream comes together with All Purpose Flour, Baking Powder, Salt, Sugar, and Poppy Seeds. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 2/3 cup
• 3 tsp
• 3/8 tsp
• 3 tbsp
• 1 1/2 tbsp
• 3 tbsp
• 3/4 cup
• 1 1/2 tsp
• 3/8 tsp
• 12 oz
• 1/4 cup
• 4 tbsp

Method (preview)

1. 1

   In a medium bowl, combine flour, baking powder, salt, sugar and poppy seeds. Add butter and rub in to flour mixture, creating coarse crumbs.

2. 2

   In a small measuring cup, combine cream, vanilla extract and almond extract.

3. 3

   Add to flour mixture and stir with a fork until a ball of dough forms. Add an additional tablespoon of milk, if necessary.

4. 4

   Divide dough into six and place on a baking sheet.

5. 5

   Bake at 400F for 15-18 minutes, until lightly golden and somewhat firm to the touch.

6. 6

   Allow to cool completely on a wire rack.

7. 7

   Beat all the filling ingredients together with a whisk until soft peaks form.

8. 8

   If you want to make the filling sweeter, then add a bit more sugar.

9. 9

   You might have to add a little more cream to keep the filling from getting too stiff.

10. 10

    Contributed to the FareShare Gazette by Jennie; 30 January 2009. www.fareshare.net