Pink Lemonade Berry Shortcake

May 21, 2019
Created by Harmons
25-38 minutes
Serves 8-10
  • Filling
  • 1/2 cup granulated sugar
  • 1/4 cup Cornaby's Thick Gel or cornstarch
  • 1/4 tsp salt
  • 1 cup water
  • 1/2 cup REAL Raspberry Syrup
  • 2 Tbsp lemon juice
  • 4 cup frozen berries
  • Shortcake
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 3 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup buttermilk
  • 1/4 cup frozen pink lemonade concentrate, thawed
  • 1/4-1/2 cup heavy cream, for brushing
  • 1/4-1/2 cup raw sugar, for sprinkling
  • Mascarpone
  • 1 cup heavy cream
  • 1 (8 oz) pkg mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest

To make the filling, in a medium saucepan, combine sugar, gel, and salt. Add water, raspberry syrup, and lemon juice. Whisk over medium heat, until mixture begins to boil. Remove from heat and fold in berries. Set aside and refrigerate.

Preheat oven to 400° and line a rimmed baking sheet with parchment paper.

To make the shortcake, in a bowl, combine flour, baking powder, cream of tartar, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center, add buttermilk and lemonade. Stir with fork just until dough clings together. If mixture is too dry, add more buttermilk, 1 tablespoon at a time, until dough clings together.

Pour out dough onto a lightly floured surface, pull dough together gently Using a large scoop, spoon dough onto prepared sheet. Brush with cream and sprinkle with raw sugar. Bake until golden brown, 14-18 minutes. Cool slightly.

To make the cream, in a bowl, combine cream and mascarpone and, using an electric mixer on medium speed, beat until soft peaks form. Add powdered sugar, vanilla bean paste, lemon juice and zest and beat cream until fluffy.

To assemble, using a serrated knife, gently split warm shortcake horizontally in half. Using a spatula to help support layer as you move, place bottom layer on serving platter. Spread with desired amount of mascarpone cream. Spoon berry filling onto mascarpone cream layer. Add top of shortcake.