Ingredients and Weight:
- 1 pound fresh strawberries, hulled and halved
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 box (1 lb) shortbread cookies, crumbled
- 1 pint heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mascarpone cheese, optional
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a medium bowl, combine the strawberries, sugar, and lemon juice. Let macerate for 5 minutes.
- In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fold in the mascarpone cheese, if using.
- To assemble the shortcake, place a layer of crumbled shortbread cookies in the bottom of 8 individual dessert glasses or jars.
- Top with a layer of strawberries and then a layer of whipped cream.
- Repeat layers and finish with a final layer of whipped cream.
Nutritional Information:
Serving size: 1/8th of the recipe
Calories: 300
Fat: 15g
Saturated Fat: 9g
Cholesterol: 50mg
Sodium: 100mg
Carbohydrates: 40g
Fiber: 3g
Sugar: 25g
Protein: 4g
Dish Characteristics:
- Rich and creamy with a hint of tanginess from the strawberries.
- Balanced flavors with the sweetness of the strawberries, the creaminess of the mascarpone, and the crunch of the shortbread cookies.
- Elegant and sophisticated presentation that is perfect for a special occasion.
User Comments:
- "This was the best strawberry shortcake I've ever had! The combination of flavors was divine."
- "I loved the Italian twist on this classic dish. The mascarpone cheese added a touch of richness and depth."
- "This was so easy to make and it turned out so impressive. It's definitely going into my regular recipe rotation."
Special Precautions and Tips:
- To make ahead, assemble the shortcakes up to 4 hours before serving and refrigerate until ready to serve.
- If the strawberries are particularly tart, you may want to add a little more sugar to the macerating liquid.
- For a gluten-free version, use gluten-free shortbread cookies.
