Ingredients:
For the shortcakes:
Flour - 300 g
Sugar - 200 g
Butter - 150 g
Eggs - 4 pcs.
Leavening agent - 2 tsp.
Vanilla extract - 1 tsp.
Milk - 150 ml
For the cream:
Mascarpone - 500 g
Powdered sugar - 100 g
Whipping cream (30-35% fat content) - 200 ml
Vanilla extract - 1 tsp.
For the filling:
Strawberries - 500 g
Sugar - 100 g
Lemon juice - 1 tbsp.
Preparation:
Preparation of the shortcakes:
Preheat the oven to 180 degrees Celsius.
In a bowl, beat the butter with the sugar until puffy.
Add the eggs, one at a time, while continuing to beat.
Stir in the flour, baking powder and vanilla extract.
Gradually pour in the milk, mixing until smooth.
Pour the batter into two molds and bake for 25-30 minutes until golden.
Cool the cakes and cut them into two layers.
Preparation of strawberry filling:
Peel and cut the strawberries into small pieces.
In a saucepan, mix the strawberries with the sugar and lemon juice.
Cook over medium heat, stirring, until soft and juices are released.
Cool the filling.
Preparing the cream:
In a bowl, whisk mascarpone with powdered sugar and vanilla extract.
In a separate bowl, whisk the cream to stiff peaks.
Gently stir the whipped cream into the mascarpone.
Assemble the cake:
Place the strawberry filling and some of the cream on the first layer of cake.
Repeat with all the layers of cake.
Spread the top layer and sides of the cake with the remaining cream.
Decorate the cake with fresh strawberries and mint.
Serving:
Place the cake in the refrigerator for a few hours before serving.
