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Peach and Strawberry Shortcakes with Mascarpone
- 3 cups stemmed and sliced strawberries
- ½ cup natural sugar
- Juice of one lemon
- 3 large peaches, pitted, peeled and thinly sliced
- 6 pre-made shortcake biscuits
- 8 oz mascarpone cheese or lightly sweetened whipped cream
In a blender, puree ¾ cup of the sliced strawberries with the sugar and lemon juice. Toss the puree with the peaches and remaining strawberries. Just before serving, split biscuits in half horizontally and spread the bottom half with mascarpone cheese. Top with a scoop of the fruit mixture and biscuit. Alternately, omit mascarpone and top shortcake with whipped cream.
