Recipe Detail Page

1. For shortcake, preheat the oven to 425°F (220°C).

2. In a food processor, process flour, sugar, baking powder, orange rind and salt until combined. Add butter; pulse just until mixture resembles coarse crumbs with a few pea-size pieces of butter. Tip processed mixture into a medium bowl.

3. In a small bowl, beat together yoghurt and egg. Add yoghurt mixture all at once to flour mixture; stir with a fork just until dry ingredients are moistened (do not overmix).

4. Gather mixture into a ball; knead lightly 10 or 12 times until dough holds together. On a lightly buttered baking sheet, pat out dough to a 7-inch (18-cm) round. With a sharp knife, score top of shortcake into8 even-size wedges (do not cut right through). Brush top with whipping cream; sprinkle with additional granulated sugar. Bake for 20 to 25 minutes until golden brown and well risen. Let cool on a wire rack.

5. For filling, slice strawberries, leaving other berries whole. In a large bowl, gently stir together berries and 2 tbsp (25 mL) sugar. Let stand at room temperature for 15 minutes, stirring occasionally, until juicy.

6. In a separate bowl, whip whipping cream, mascarpone, vanilla and remaining sugar until stiff peaks form.

7. Just before serving, split shortcake in half horizontally using a serrated knife.Put bottom layer on a serving plate.Spoon berries and their juices over bottom layer of shortcake; spread cream mixture evenly over berries. Cover with top layer of shortcake; garnish with berries. Cut into wedges to serve.