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One of my favorite things about summertime in New York City is the Union Square Greenmarket. When I worked at abc kitchen, we got all of our summer berries from Berried Treasures Farm, which has a seasonal outpost at the Greenmarket. Berried Treasures has the most delicious strawberries available in tiny one-bite pieces that you just pluck the tops right off.

It was with those berries that I finally learned what a real strawberry should taste like. I love using elderflower liqueur when I macerate my berries to elevate the flavor a little. I paired these berries with a whipped mascarpone and a tender buttermilk biscuit for my twist on a strawberry shortcake.

Recipe

Strawberry Shortcake

Yields 20 bite-sized shortcakes 

Ingredients

For the buttermilk biscuit:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 4 ounces (8 tablespoons) butter, cubed and chilled
• 1 cup buttermilk, plus extra for washing
• 3 teaspoons sugar in the raw, for sprinkling

For the strawberry rhubarb jam:

• 1/2 pound strawberries, hulled and quartered
• 1/2 pound rhubarb, cleaned and cut into 1/2-inch pieces
• 1 cup granulated sugar
• 1 lime, zested and juiced
• 2 teaspoons apple pectin
• 1/4 cup granulated sugar

For the whipped mascarpone:

• 1 cup heavy cream
• 1 cup mascarpone cheese
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

For the macerated strawberries:

• 1 cup strawberries, cut into small dice
• 2 tablespoons sugar
• 1 lemon, juiced
• 3-5 mint leaves, cut into chiffonade
• 1 ounce St. Germain liqueur, optional

Directions

For the buttermilk biscuit:

1. Preheat oven to 375 F. Line a half sheet tray with a piece of parchment paper and set aside.
2. Place flour, baking powder, baking soda, salt and sugar in a bowl and whisk together.
3. Using your hands, cut the butter into small pieces, breaking it up into the flour mixture, continuing until pea-size crumbs form.
4. Make a well and add the buttermilk into the butter and flour mixture, mixing until a dough comes together.
5. Turn the dough on to a lightly floured surface and begin to roll the dough to ½-inch height. Cut biscuits into 1-inch squares. Re-roll the dough up to two times. Place each biscuit square on prepared sheet tray.
6. Using a pastry brush, lightly wash each biscuit square with buttermilk. Sprinkle with sugar in the raw.
7. Bake biscuits for 8-10 minutes, until golden brown. Set aside to cool before assembly.

For the strawberry rhubarb jam:

1. Place strawberries, rhubarb, first amount of sugar, and lime zest and juice in a medium-sized pot. Using a rubber spatula, stir together, making sure nothing is sticking to the bottom.
2. Bring to a boil over medium high heat, continually stirring. Once boiling, keep cooking and stirring until 220 F, checking with a candy thermometer.
3. Once at temperature, in a separate bowl, whisk together apple pectin and sugar. Add to the boiling strawberry mixture, carefully stirring in so it does not clump. Continue stirring jam for another 3-5 minutes, allowing the jam to set.
4. Take jam off the heat and fully cool down before using.

For the whipped mascarpone:

1. Place heavy cream, mascarpone cheese and sugar in the bowl of a stand mixer fitted with a whip attachment. Whip until it begins to hold stiff peaks, and then add the vanilla extract to the bowl. Continue beating until whipped cream holds a peak. Set aside until ready to serve.

For the macerated strawberries:

1. Combine all ingredients into a medium-sized bowl and stir together. Allow strawberries to macerate for at least 10 minutes, up to an hour before serving. Set aside for assembly.

To assemble:

1. Once biscuits are cool, using a serrated knife, split each biscuit in half by slicing horizontally.
2. Place a dollop of cooled jam on the bottom half of the biscuit, followed by whipped mascarpone and macerated berries.
3. Top with second biscuit half and serve.

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