1 cup plus 2 tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1 tbsp poppy seeds (optional)
2 tbsp butter, cold
1/2 cup light cream (half & half)
1 tsp vanilla extract
1/4 tsp almond extract
In a medium bowl, combine flour, baking powder, salt, sugar and poppy seeds.
Add butter and rub in to flour mixture, creating coarse crumbs. In a small measuring cup, combine cream, vanilla extract and almond extract.
Add to flour mixture and stir with a fork until a ball of dough forms.
Add an additional tablespoon of milk, if necessary.
Divide dough into four and place on a baking sheet. It is not crucial to shape the dough, but it’s better if your shortcakes are on the round side, for presentation.
Bake at 400F for 15-18 minutes, until lightly golden and somewhat firm to the touch.
Allow to cool completely on a wire rack.
Marscapone cream filling
12-ounces mascarpone cheese, cold
1/4 cup light cream (half & half)
4 tbsp powdered sugar, or to taste
Beat all ingredients together with a whisk until soft peaks form. If you want to make the filling sweeter, then add a bit more sugar. You might have to add a little more cream to keep the filling from getting too stiff.
Then split cakes horizontally in half and spread on mascarpone filling. Top mascarpone cream with strawberries and, if desired, more cream. Serve strawberry shortcakes to delighted guests.