This recipe came about after a dessert I had last weekend. The dessert had "citrus macerated strawberries". Upon seeing cherries everywhere, I thought why not try to "citrus macerate" some cherries? Then I thought about using them to top a shortcake, but I didn't want to stop there. So, I decided to up the flavor profile by adding some mascarpone into the whipped cream. Here is the result.
Sorry it has been a little while. I was away last weekend and then this week I've been exhausted, busy, and had difficulty getting myself into the kitchen. Well, I finally made it to the grocery store and got myself into the kitchen!
Cherry Shortcake with Whipped Mascarpone Cream
3 ½ cups pitted and halved cherries
3 Tablespoons sugar
juice of one orange
3 cups self-rising flour
4 Tablespoons unsalted butter, chilled and cubed
2 2/3 cups heavy cream
Whipped Mascarpone Cream:
2 cups heavy whipping cream
8 oz mascarpone
1. Begin by preparing cherries. In a medium bowl, combine cherries, sugar and orange juice. Cover and refrigerate 3-6 hours, stirring occasionally.
2. Preheat oven to 450 degrees F. Line 13 x 9 pan with parchment paper. In the bowl of a stand mixer, combine flour and butter, mixing until there are no pieces of butter larger than a pea. Add in cream, mixing until just combined. Spread batter in pan; bake 18-20 minutes until golden brown. Cool shortcake in pan for 10 minutes, then transfer to wire rack to cool completely.
3. When ready to serve, prepare whipped mascarpone cream. Using a hand or stand mixer fitted with whisk attachment whip whipping cream until soft peaks. Add in mascarpone, and continue whipping until desired consistency is achieved.
4. To serve layer shortcake squares, whipped mascarpone, cherries, then repeat for another layer. Serve immediately, or shortly after assembling.
I don’t like shortcake desserts to be very sweet so I didn’t add any sugar to whipped mascarpone cream. If desired, you can add sugar to sweeten.
Print Recipe Here