Martha's Vineyard Magazine | Strawberry Shortcake

leftover biscuits (if you’re lucky enough to have them) are one of my favorite morning treats. A smear of strawberry jam on a split, toasted, biscuit starts my day on an inspiring note and pairs beautifully with my morning tea.

Susie Middleton

subheading: For the biscuits:

2 cups (9 ounces) unbleached all-purpose flour

3 tablespoons granulated sugar

2 ¼ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon table salt

6 tablespoons (3 ounces) unsalted butter, cut into 8 pieces and well chilled

¾ cup (6 3/8 ounces) buttermilk, cold

1 ½ teaspoons pure vanilla extract

subheading: For the whipped mascarpone cream:

⅔ cup (5 5/8 ounces) heavy cream, cold

4 ounces mascarpone

2 tablespoons granulated sugar

½ teaspoon pure vanilla extract (optional)

subheading: For the assembly:

Sliced strawberries

Confectioners’ sugar (optional)

Directions at mvmagazine.com

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