For a delicious twist on the classic strawberry shortcake, crushed pistachios are folded into the shortcake dough and mascarpone cheese is whipped, sweetened, and studded with fresh berries and mint.

Makes 6 shortcakes

Instructions:

1. In a large bowl, combine flour, salt, baking powder, baking soda, and pistachios. Using your hands or a pastry blender, incorporate butter—breaking up the chunks slightly. Fold in buttermilk until a rough dough forms.
2. Roll dough out on a floured surface into a ¾-inch thick rectangle. Cut into 3-inch circles, and place on a parchment-lined sheet pan. Refrigerate until ready to bake.
3. Preheat oven to 450°F. Bake for 8–10 minutes or until lightly brown. Let cool at room temperature until ready to serve.
4. In an electric mixer, whip together mascarpone cream ingredients until smooth.
5. Pipe cream onto split shortcakes, and top with berries, pistachios, and mint.

Tip: You can make the mascarpone cream ahead of time and store, refrigerated, for about 1 week.