Round Three….

Well it was a good hockey weekend all around. Both the Sabres and my hockey team won. The Sabres advance on to the Easter Conference Finals to face their nemesis the Ottawa Senators. I have two days not to stress and then it all starts up again. As for my own team we won the tournament…I have a little medal and a whole lot of aches, pains and bruises to show for it. I comforted my pain with some pain killers and strawberry shortcake…a winning combination :)
When I was little, my poor mom would always try to get the family to eat strawberry shortcake her way…with biscuits. But we would have nothing of it. We wanted those little round sponge cakes that they always sold by the strawberries themselves. So she would serve both kinds. It was not until we went visiting relatives that I had my first biscuit shortcake. It was at my aunt’s house. When I heard she was making shortcake I was very excited…and then she put the biscuit out. Ugh. It was in front of me now so I had no choice but to eat it…or so I was told that by both my mother and my aunt. And so I did. And you know what? It was WAY better than the yellow spongy thing that I ate growing up. Now I don’t like it any other way….my dad, much to my mother’s dismay, still likes the yello sponge.
The only real variation was the addition of some cinnamon and the use of mascarpone cheese instead just plain whipped cream. I think mascarpone just adds so much too it. I love the creamy goodness that kind of coats the top of your mouth for a little bit. I, of course made this because strawberries are amazing right now. I don’t know if they are where you live but they certainly are here! If they are not in season where you are…you are missing out!

Strawberry Shortcake using Cinnamon Scented Biscuits and Mascarpone Cheese

3 ½ cups all-purpose flour
1 tsp salt
1 TBSP baking powder
½ tsp baking soda
1 TBSP cinnamon
3 TBSP sugar
1 cup buttermilk
½ cup butter
2 tsp vanilla
1 large egg
coarse sugar for topping

Preheat oven to 425F.
Whisk together the dry ingredients and cut in the cold butter. Whisk the vanilla and egg with the buttermilk, then all at once add the dry ingredients and stir until the liquid is absorbed. Turn th dough out onto a lightly floured surface and knead 4 or5 times, just until it golds together. Pat the dough out until it’s about ½ to ¾inches thick and cut it in to circles. Use a sharp biscuit cutter for the highest rising biscuits. place the biscuit onto an ungreased baking sheet, brush the tops with milk for a shiny surface, sprinkle with sugar if desires and bake for 10-12 minutes, until the tops are golden brown. Remove from the oven and cool for 15 minutes.

2 quarts hulled strawberries
½ cup sugar
2 tsp fresh lemon juice
1 cup whipped cream
½ cup mascarpone cheese

Mash 2 cups of the strawberries. Slice the remaining strawberries and mix all of the berries with sugar and lemon juice. Let rest one hour. Whip the cream and mascarpone cheese together at high speed…it will look like very thick whipped cream. Split the biscuits in half, spoon strawberries and whipped cream mixture on the bottom half. Put biscuit top on and add more berries and cream if desired.

Source: Adapted from The Baker’s Companion Magazine Summer 2007 edition



  1. well i’m not really into hockey so i cant share your excitement on that but i tell you what …i’m really into this delicious dessert you’ve made and surely willing to share that with you !!! :)

  2. I saw the word “cinnamon” and got all curious about this recipe. It looks delicious!

  3. We always ate strawberry shortcake on angel food cake growing up (the big white sponge) but I’ve never had it on biscuits before – will definitely have to give that a try! It looks so fresh!

  4. Great minds think alike! I made strawberry shortcake on Sunday too :-) The terminology is confusing though :-) I made what I would call biscuits for the bases — light and crumbly, lots of butter, a bit like shortbread except less dense. They sound a bit like your “yellow sponge”. See the recipe here:

    What you describe above as “biscuits” is what we Brits would call scones. Milk going sour in the fridge is an ideal excuse to make scones (they rise better with sour milk), and no English cream tea is complete without scones, home-made strawberry jam and clotted cream! In fact when I read your recipe I got peckish and made some, which we’ve just eaten with a nice cup of tea :-)

  5. Ooh! I was just about to ask if these biscuits are scones and I saw Veronica’s comment. I LOVE scones! Mmm! I have yet to get down to really baking them though. Time to make some! Just in time for my mother for Mother’s Day too!

  6. The biscuit variety is the only way I know of eating strawberry shortcake.. so I’m very happy to see you were swayed the other way. hehee

    Congrats on both your teams winning!


  7. Your pictures are really evil on girl stuck at work with an empty stomach. That is just sinful.

    I was so happy for you that the Sabres won.

  8. This is a very summery dessert, I’m looking forward to the strawberry season!

  9. Incredible. I’m making a biscuit shortcake tonight. Like you, when I was little I always wanted the other kind of cake but now I prefer the biscuits!

  10. so creamy and so pretty!!!

  11. Lord woman, it should be illegal to post food porn like that on the internet!

  12. it looks soooo tasty!!!

  13. Can we still be friends if I am cheering for the Sens? Great looking shortcake, I’ve never understood how anyone can like those yellow cake things, no offence to your dad.

  14. Oy, mascarpone AND whipped cream! I must try that. This looks so very wonderful. Gotta get some fresh, local strawberries!

  15. Marscapone and cinnamon in strawberry shortcake?

    I am SO there!

  16. Looks fabulous! For those extra strawberries lying around, I have a suggestion: slice them and put them in a bowl with some fresh ricotta cheese and drizzle honey over them. Photo here!

  17. No, no, no … just so not fair. There are no strawberries in the house. It’s midnight and baking would wake the entire house up!
    Gadfry, I mean photos like yours really are illegal!

  18. Hi Pea! Strawberry shortcake always has a special place in my heart – we actually served it (in biscuit form) in lieu of wedding cake at our wedding!

    I love my biscuits with a light scent of vanilla and cinnamon – in fact your recipe is quite close to mine! But the mascarpone cheese sounds like a phenomenal pairing – one that I will surely try this summer!

  19. I have been seeing strawberry shortcakes everywhere I look lately. These look fabulous – I love the idea of the cinnamon and mascarpone!

  20. Adding the marscapone is perfect and decadent. That last photo had me drooling…need one of these with my coffee. Mmmmm.

  21. Ok – I am going to say this aloud…you all sitting? I have never eaten strawberry shortcake… blasphemous,I know! I never thought about it until my date ordered the biscuit kind the other night. Wow….I need to make some, order some, something!

  22. Yay for Peabody winning!!! I was wondering how you’d done in the tournament!

    Go Sabres! Perhaps you should send them some of this strawberry confection to help them win. I’d be more than happy to deliver them for you. Directly to the dressing room of course.


  23. Mmmmm…haven’t ever mashed the strawberries, and yes, the mascarpone…yum.

  24. How beautiful and elegant…and the biscuits look delicious. We too at the yellow sponge or angel food cake growing up…but this looks so much better.


  25. You had me at “mascarpone” an then I almost fainted looking at those lucious strawberries!

  26. Oooh yum! I’ve never had strawberry shortcake before, but I’ve heard of it! I think it’ll be something for me to definitely try!

  27. I’ve got to make some of them again! Looks devine :)

  28. Like Helene, you had me at ” mascarpone” wich actually I tried to make my self but failed. Do you think using low fat buttermilk in baking or making cheese may alter the result?

  29. You’re so silly…about the hockey I mean. I was watching this food ntework show that said the only true and original way to have strawberry shortcake is on biscuts, not the spongey yellow cake that I’ve been eating it on for years. Yours seems like the perfect recipe to try it correctly.

  30. elizabeth says:

    Umm, may I say, YUM CITY, USA

  31. I so wish I could watch a hockay game with ya! Been years since the B’s have made me care about them

  32. I thought I replied…I guess not…

    I love the glisten on those berries!



  1. […] For more beautiful Strawberry Shortcake photos and another great recipe, visit Culinary Concoctions by Peabody and prepare to drool! Her Strawberry Shortcake using Cinnamon Scented Biscuits and Mascarpone Cheese really takes Strawberry Shortcake to the next level! […]

  2. […] Source: Adapted from Culinary Concoctions by Peabody, originally adapted from The Baker’s Companion Magazine Summer 2007 edition […]

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