Strawberry Shortcakes with vanilla mascarpone

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Ingredients

1 and a 1/4 cups (185g) plain flour

1/4 cup (55g) caster sugar

2 tablespoons cornflour

125g butter, chilled, cut into small cubes

250g Beerenberg strawberries, sliced lengthways

icing suger, to dust

Vanilla Mascarpone

250g mascarpone

1/2 cup (125ml) thickened cream, whipped

1/4 cup (40g) caster sugar, extra

1 vanilla bean, halved lengthways, seeds scraped

Method

Line two large oven trays with baking paper.

Sift the flour, caster sugar and cornflour into a mixing bowl.  Add the butter and rub in with your fingertips until the mixture clings together in large lumps.  Bring the dough together and knead on a lightly floured surface until smooth.

Roll the dough into a log about 5cm in diameter and 13cm long.  Wrap in plastic wrap and chill until firm.  Cut the log into 8mm-thick slices to make 16 biscuits.  Flatten each biscuit slightly until about 6cm in diameter.  Place biscuits about 3cm apart on the lined trays.

Preheat oven to 160 degrees C (140 fan-forced).

Bake biscuits for 30-35 minutes or until cooked through and lightly browned.  Stand biscuits on trays for 5 minutes before transferring to a wire rack to cool.

VANIILA MASCARPONE:  Place all the ingredients in a bowl and gently fold together until evenly combined (be careful not to over-mix).

To serve, spread half the biscuits generously with the vanilla mascarpone and place on serving plates.  Top with strawberry slices and remaining biscuits.  Serve dusted with icing suger.

Not suitable to freeze or microwave