Name: Summer-Fruit Shortcake with Mascarpone
Yield: Serves 8
Ingredients: 2/3 cup chilled buttermilk; 1 large chilled egg; 1 teaspoon vanilla extract; 2 cups cake flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup chilled unsalted butter, cut into 1/2-inch pieces; 5 medium plums, pitted, cut into 1/2-inch pieces; 2 large peaches, pitted, cut into 1/2-inch pieces; 1 1/2-pint basket raspberries; 1/3 cup sugar; 1 8-ounce container chilled mascarpone cheese, or one 8-ounce package cream cheese at room temperature; 1 cup chilled whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Additional powdered sugar

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Summer-Fruit Shortcake with MascarponeBrian Leatart

Here's a recipe to have some fun with. Shortcakes are typically small and individually sized, but this is an impressive large cake filled with sweetened fresh fruit and whipped mascarpone. And unlike most shortcakes, this one is assembled ahead of time.

Recipe notes

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