Ingredients:

  • 250g all-purpose flour
  • 50g granulated sugar
  • 1 tbsp baking powder
  • 115g unsalted butter, frozen
  • 180ml heavy cream, chilled
  • 1 tsp vanilla bean paste
  • 240ml heavy whipping cream, very cold
  • 60g mascarpone cheese, chilled
  • 30g powdered sugar
  • 1/2 tsp lemon zest
  • 300g fresh strawberries, hulled and finely diced
  • 1 tbsp granulated sugar
  • 1 tsp aged balsamic vinegar
  • Fresh micro-mint leaves

Instructions:

  1. Mix diced strawberries, 1 tbsp sugar, and balsamic vinegar in a bowl. Let macerate for 30 minutes.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. In a large mixing bowl, whisk together the flour, 50g granulated sugar, and baking powder.
  4. Using the large holes of a box grater, shred the frozen butter directly into the flour mixture. Toss lightly with a fork to coat the butter shards.
  5. Pour in 180ml of chilled heavy cream and vanilla bean paste. Mix just until a shaggy dough forms, taking care not to overwork it.
  6. Turn the dough onto a lightly floured surface. Pat down to a 1-inch thickness and use a 2-inch round fluted cutter to create 24 rounds.
  7. Bake for 12 minutes until the edges are golden brown. Remove from oven and let cool completely.
  8. In a chilled bowl, combine 240ml heavy whipping cream, mascarpone, powdered sugar, and lemon zest. Beat on medium-high speed until stiff peaks form.
  9. Pipe or dollop the stabilized cream onto the cooled bases, top with macerated strawberries, and garnish with micro-mint.