Pink Lemonande Strawberry Shortcake

It would not be summer without desserts like Strawberry shortcake. This week we tried an old fashioned, made from scratch recipe, with fresh whipped cream.  Shortcake is a sweet cake or biscuit and by adding strawberries and cream to it, this  makes a nice refreshing dessert!

Ingredients

6 cups sliced strawberries
1/4 cup granulated sugar (optional)
2 cups flour
1 Tbs. baking powder
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/5 tsp. salt
1/2 cup butter
1/2 cup buttermilk
1/4 cup frozen pink lemonade concentrate, thawed
1/2 tsp finely shredded lemon zest
2/3 cup whipping cream
1 - 8 ounce carton mascarpone cheese or tub-style cream cheese
3/4 cup sifted powder sugar
1 tsp. lemon zest
Lemon zest (optional)

Directions

1. In medium mixing bowl, stir together strawberries and, if desired, the sugar.  Set aside.
2. For the shortcake:  In a medium mixing bowl, combine flour, baking powder, cream of tarter, baking soda and salt.   Cut in the butter until mixture resembles coarse crumbs.  make a well in the center; add buttermilk, lemonade concentrate and 1/2 tsp lemon zest all at once.  Stir just until dough clings together.
3. On a lightly floured surface, knead dough gently for 10 to 12 strokes.  Pat dough into 8-inch circle on a baking sheet lined with parchment paper.   Bake  at 400 degrees for 16 to 18 minutes or until golden. Cool slightly.
4. Meanwhile, for Lemon Mascarpone Cream:  In a medium mixing bowl beat the whipping cream with an electric mixer on low speed just until soft peaks form.  Add the mascarpone cheese, powdered sugar and 1 tsp. lemon zest; beat until fluffy ( mixture will thicken as it is beaten).
5. Using a large serrated knife,  gently split warm short cake horizontally into 2 layers.  Using a wide spatula to help support the layers as you move them, place bottom layer on serving platter.  Spread with about two-thirds of the mascarpone cheese mixture.  Spoon some of the strawberries onto the mascarpone cheese layer.  Again using a spatula to help support the layer, add shortcake top.  Spread with remaining mascarpone cheese mixture and top with more of the strawberries.  Serve immediately, cutting into wedges and passing any remaining strawberries.

Tupps Tidbits:  instead of buttermilk you could substitute for sour milk by placing 1 1/2 tsp. lemon juice or vinegar in a 1-cup measure; add enough milk to make 1/2 cup, let stand for 5 minutes before using

Where did we find this?  www.midwestliving.com

Be sure to bake the shortcake all the way thru, keeping it in the oven until a golden brown on top. Also, wait for it to cool completely before cutting to avoid a crumble mess.  The pink lemonade concentrate gave this a summery twist to a classic strawberry shortcake.  Very yummy...KEEPER in our house!

The name of this dessert reminds me of my dad.  He had this joke he would tell and of course tell it over and over:  Do you know what happened when Indian Chief Shortcake died? Squaw bury Shortcake!  And he would laugh and laugh! Please pass it on and entertain your guests!  

squaw bury Shortcake