Strawberry Shortcake With Mascarpone Cream Filling

For Shortcake: In a medium bowl, combine flour, baking powder, salt, sugar and poppy seeds. Add butter and blend into flour mixture, creating coarse crumbs.

In a small measuring cup (1 cup size), combine cream, vanilla and almond extract. Add to flour mixture and stir with fork until a ball of dough forms. Add an additional tablespoon of cream if necessary.

Divide dough into equal parts and place on a baking sheet. It is not crucial to shape the dough, but it's better if your shortcakes are on the round side for presentation.

Bake at 400 degrees F for 15-18 minutes, until lightly golden and somewhat firm to the touch. Allow to cool completely on a wire rack.

For Mascarpone Cream Filling: Beat all ingredients together with a whisk until soft peaks form. If you want to make the filling sweeter then add a bit more sugar. You might have to add a little more cream to keep the filling from getting too stiff.

To Assemble: Split shortcakes horizontally in half and spread on mascarpone filling. Top marscarpone cream with strawberries and, if desired, more cream.