Strawberry Shortcakes with Grand Marnier Mascarpone Cream
1 3⁄4 cups all-purpose flour
5 tablespoons sugar, plus one tablespoon
1-tablespoon baking powder
1⁄2 teaspoon salt
4 tablespoons unsalted butter, chilled and
cut into 1⁄2-inch cubes
8 ounces whipping cream, plus 2 tablespoons
zest of one orange
8 ounces mascarpone cheese
1⁄2 cup sugar
3 tablespoons Grand Marnier liqueur
1 teaspoon vanilla
8 ounces whipping cream
3 1-pint baskets fresh strawberries, hulled and sliced
1. In the bowl of a food processor, combine the flour, 5 tablespoons sugar, baking
powder, and salt and process until blended. Add the butter and pulse until just
blended. Add 8 ounces whipping cream and the orange zest and process until
moist clumps of dough form. Gather the dough into a ball and knead until the
ingredients are just incorporated.
2. Roll out the dough on a floured surface to a 3⁄4-inch thick round. Using a 3-inch
round cutter cut out three rounds. Repeat to cut three more rounds. Place the
dough rounds on a baking sheet lined with parchment paper. Brush the rounds
with the 2 tablespoons cream and sprinkle with 1 tablespoon sugar. Bake in a pre-
heated 375-degree oven until golden, approximately 20 minutes.
3. Using a hand-held mixer in a mixing bowl, combine the mascarpone, sugar,
liqueur, and vanilla and beat until blended. Add the cream, a 1⁄2 cup at a time, and
bear until soft peaks form. Cover and chill for 1 hour.
4. Cut the biscuits in half horizontally. Place the bottom half on individual plates and
top with strawberries. Place a dollop of cream and the biscuit top.