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Have A Heart And Make Shortcake

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The Tampa Tribune

Published: February 13, 2008

On Valentine's Day, skip the boring box of truffles (but not the sparkling bauble) and indulge with warm-from-the-oven chocolate shortcake, heart-shaped strawberries at their peak of the Florida season and a drizzle of rich mascarpone cream.

Easy-to-make mascarpone cream pairs perfectly with the dark chocolate and ripe berries. Mascarpone is a smooth, mellow Italian cheese, concentrated from milk cream, and on most grocery store shelves near the specialty cheeses.

SUGAR HIGH SHORTCAKES WITH MASCARPONE CREAM

1 quart fresh strawberries, rinsed and sliced

1/3 cup sugar

1 1/4 cups flour
2 tablespoons Hershey's dark cocoa powder

1/4 cup sugar

1/4 teaspoon baking soda
1 1/2 teaspoons baking powder

1/4 teaspoon salt

4 tablespoons cold butter
1 large egg

1/2 cup skim milk

Sweet Mascarpone Drizzle:

8-ounce container mascarpone cream

1/3 cup confectioners' sugar

1/4 cup fat-free half-and-half

Combine strawberries and sugar. Heat oven to 400 degrees, and line a baking sheet with parchment paper.

In a large bowl, sift flour, cocoa powder, sugar, baking soda, baking powder and salt. Cut butter into pieces, and add to the mixture, using your fingers to mix until it resembles coarse crumbs. Add the egg and milk to form a sticky dough. Do not overmix.

With a tablespoon, drop generous spoonfuls onto baking sheet, leaving 2 inches between each. Bake 12 to 15 minutes, or until a toothpick inserted in the middle comes out clean.

In a small mixing bowl, stir together mascarpone cream, confectioners' sugar and half-and-half.

Cut shortcakes horizontally and place on a dessert plate. Top with berries and cream, then remaining shortcake, then more berries and cream.

Serves 6.

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