Ingredients

• 1 lb. strawberries
• 1 cup granulated sugar, divided
• 1 oz. orange liqueur (optional)
• 2 and 3/4 cups all-purpose flour, plus more for work surface
• 4 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 3/4 cup cold unsalted butter
• 1 cup cold buttermilk
• Coarse sugar, for sprinkling
• 2 cups heavy cream
• 1/2 cup confectioner's sugar, plus more for dusting
• 1 tsp. vanilla extract
• 8 oz. container mascarpone cheese
• Fresh mint leaves for garnish (optional)

Directions

1. Wash, pat dry, trim, and thinly slice the strawberries.
2. Place the sliced strawberries in a medium bowl. Add 3/4 cup of the sugar and orange liqueur (if using). Mix gently, then place in the refrigerator.
3. Preheat the oven to 400°F. In a large bowl, whisk together the flour, baking powder, remaining 1/4 cup of sugar, baking soda, and salt. Add the mix to a food processor and cut in the cold butter until crumbly. Return the mix to the bowl and fold in the buttermilk until just combined. Avoid overmixing.
4. Sprinkle flour on a clean surface and drop the dough onto it. Roll the dough to 1/2 inch thick and cut into rectangles (or your preferred shape). Place the dough on a baking sheet lined with silicone or parchment paper. Top with coarse sugar and bake until golden brown. Allow to cool.
5. In a large bowl, whisk the heavy cream until stiff peaks form. Add the confectioner's sugar and vanilla, mixing until just combined. Then, add the mascarpone cheese and mix until incorporated.
6. To assemble, slice a shortbread biscuit in half and spoon the strawberry mixture over one side, followed by the whipped cream. Close the biscuit and top with a dollop of more cream and a small spoon of the strawberries. Garnish with fresh mint leaves and a light dusting of confectioner's sugar, if desired.