Strawberry Shortcake With Mascarpone

Name: Strawberry Shortcake With Mascarpone
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 cup mascarpone cheese; 1/2 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Golden Kitchen

I always look forward to strawberry season because it means I can whip up my favorite dessert: Strawberry Shortcake With Mascarpone. This recipe is a delightful blend of sweet, juicy strawberries and a creamy mascarpone filling, all nestled between light and fluffy shortcakes. There's something incredibly satisfying about biting into the layers, with each component perfectly complementing the others. It's a dessert that feels both indulgent and refreshing, making it a fantastic choice for any gathering or just a cozy night in.

Created by

Bethan Rowcroft

Last updated on 2026-01-24T09:09:34.037Z

Creating the perfect Strawberry Shortcake With Mascarpone is an art, one that I’ve honed over the years through countless trials and sweet experiments. I’ve learned that using fresh, ripe strawberries makes all the difference; they infuse the dessert with a burst of flavor that frozen berries can’t match. I also discovered that mixing mascarpone with a touch of vanilla and powdered sugar creates a decadent frosting that elevates the dish.

What I love most about this recipe is the balance of textures—the fluffy shortcake, the creamy mascarpone, and the luscious strawberries all meld together beautifully. To avoid a soggy base, I always let the cakes cool completely before assembling, ensuring that each layer remains distinct and delightful.

Why You'll Love This Recipe
Lush strawberries that burst with flavor
Creamy mascarpone adds a touch of elegance
Light and airy shortcakes melt in your mouth

Understanding the Ingredients

Each ingredient in this Strawberry Shortcake With Mascarpone plays a crucial role in achieving the perfect balance of flavor and texture. For the shortcakes, the cold butter is essential; it creates a flaky, tender texture that sets the foundation for this dessert. Be sure not to overwork the dough—just knead it until it gently comes together. This prevents the formation of gluten, which can lead to tougher shortcakes instead of light and airy ones.

The strawberries are not just a filling but serve as the star of the show. Choosing ripe, sweet strawberries makes a monumental difference. If strawberries are out of season or lacking in flavor, consider macerating them for a little longer to enhance their sweetness or add a splash of balsamic vinegar for a different dimension of flavor. If you’re short on fresh strawberries, frozen ones can be used, but make sure to allow them to thaw and drain excess liquid before use.

Assembling the Dessert

As you assemble the dessert, it's a good practice to use shortcakes that have completely cooled. This prevents the mascarpone cream from melting too quickly, which can occur if you layer it onto warm cakes. I suggest preparing your shortcakes a few hours in advance, allowing them ample time to cool. You can also store them in an airtight container to maintain their texture and freshness until it's time to assemble.

For the layering process, don’t skimp on the strawberry filling; the juice soaked into the shortcake adds moisture and a burst of flavor that ties the dessert together. When done right, the shortcake should stand firm but give way to the creamy mascarpone and juicy strawberries, creating a luscious experience with every bite. Garnishing with a sprig of mint or a light dusting of powdered sugar can elevate the presentation beautifully.

Ingredients

Gather these ingredients for a delightful strawberry shortcake experience:

For the Shortcakes:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup heavy cream
1 teaspoon vanilla extract

For the Strawberry Filling:

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

For the Mascarpone Cream:

1 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these simple steps to create your Strawberry Shortcake:

Prepare the Strawberries

In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let it sit for at least 15 minutes to macerate.

Make the Shortcakes

Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla until just combined; do not overmix.

Bake the Shortcakes

Turn the dough onto a lightly floured surface and gently knead a few times. Pat into a 1-inch thick circle and cut into rounds using a biscuit cutter. Bake for 15-20 minutes or until golden brown. Allow to cool.

Make the Mascarpone Cream

In a bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the Shortcakes

Slice the cooled shortcakes in half. Layer the bottom half with strawberries and their juice, followed by a dollop of mascarpone cream. Place the top half over and repeat with remaining shortcakes.

Enjoy your freshly assembled Strawberry Shortcakes with a glass of chilled lemonade or tea!

Pro Tips

For added flavor, consider infusing the cream with a bit of almond extract or serving with a sprinkle of fresh mint.

Make-Ahead Tips

To save time before a gathering, you can prepare components ahead of time. The shortcakes can be baked a day ahead and stored in an airtight container at room temperature. For the strawberries, you can macerate them up to a few hours in advance, which will allow the flavors to meld beautifully. Just ensure that you stir them gently again before layering to redistribute the juices.

The mascarpone cream can also be made a day ahead. Simply cover it in an airtight container and refrigerate. When it's time to assemble, just give it a quick whisk to restore its creamy texture. This allows you to enjoy the day of your gathering without unnecessary last-minute prep.

Substitutions and Variations

If you're looking for a dairy-free alternative, consider using coconut cream in place of mascarpone. Chill a can of coconut milk overnight, then scoop out the solid portion to whip as you would the mascarpone cream. For a more indulgent flavor, you can add a splash of almond extract to the cream for a nutty undertone, pairing beautifully with the strawberries.

For a twist on the traditional flavor, try incorporating other fruits like peaches or blueberries into the filling. Berries and stone fruits work well, but if using fruit with a higher water content, such as watermelon, be cautious; you may need to reduce the sugar content to compensate for the additional juice released during maceration.

Questions About Recipes

→ Can I use frozen strawberries for this recipe?

While fresh strawberries yield the best flavor, you can use frozen strawberries if fresh ones are not available. Just ensure they're thawed and drained.

→ How do I store leftover shortcake?

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, assemble just before serving.

→ Can I make the shortcakes ahead of time?

Yes! You can bake the shortcakes a day in advance. Just store them in an airtight container until you're ready to assemble.

→ Is it possible to make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Be sure to also check that your baking powder is gluten-free.