Strawberry Rhubarb Shortcake with Maple Laced Vermont Mascarpone


Servings: 4


for shortcake:
  • 1 tablespoon baking powder
  • 1/4 cup milk
  • 1 cup sifted all-purpose flour
  • 1 egg
  • 3 tablespoons granulated sugar
  • 1/4 tablespoon vanilla
  • 4 tablespoons (1/2 stick) cold butter
for filling:
  • 1/2 pound rhubarb stalks
  • 1 pint hulled strawberries
  • 1/2 cup sugar
for mascarpone:
  • 1 cup mascarpone
  • 1/4 cup Vermont Maple Syrup


for shortcake:
  1. Preheat oven to 350 degrees. In bowl combine all dry ingredients.
  2. Cut butter into 1/4 inch cubes, and fold into flour mix. Add milk, egg and vanilla. Stir together until incorporated into dough, but do not over mix, as shortcake will become less flaky.
  3. Roll out dough to 1 inch thick and cut into 4 each 3 inch circles. Place onto buttered and floured cookie sheet and bake for 15 minutes until biscuits are golden brown. Remove and reserve.
for filling:
  1. Wash and cut rhubarb into small cubes, place into pot with sugar and simmer 5 minutes until tender, remove and place in bowl.
  2. Cut strawberries into quarters and toss with rhubarb mix. Let set 30 minutes to develop flavors.
for mascarpone:
  1. In bowl combine mascarpone and maple syrup, beat together until peak.
  1. Cut shortcake into halves and place bottom into dessert plate, layer with strawberry rhubarb filling, and top with a dollop of mascarpone. Powder sugar top half of cake and place on mascarpone, garnish with mint sprig.

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