Strawberry Shortcake With Mascarpone
Highlighted under: Oven Inspiration
I absolutely love making Strawberry Shortcake with Mascarpone during the summer months when strawberries are at their sweetest. The combination of fluffy biscuits, luscious mascarpone, and juicy strawberries creates an unforgettable dessert that never fails to impress my guests. I've perfected my technique over the years, ensuring that each layer is filled with flavor and texture. This treat becomes an instant favorite, capturing the essence of sunny days and celebrations. Let me share with you the secrets that make this recipe truly stand out.
When I first tried making Strawberry Shortcake with Mascarpone, I was amazed at how quickly it became a family favorite. The rich, creamy mascarpone balances the sweetness of the strawberries perfectly. To enhance the flavors, I like to macerate the strawberries in a little sugar and lemon juice beforehand; this really brings out their natural sweetness.
Each bite offers a delightful combination of textures. I generally whip the mascarpone with a touch of vanilla and citrus zest, which adds aromatic notes that elevate the entire dessert. This recipe is perfect for gatherings, and any leftover shortcakes can be easily transformed into a trifle!
Why You'll Love This Recipe
- Lush mascarpone adds creaminess that perfectly complements fresh strawberries
- Fluffy shortcakes are a deliciously light and airy base
- Quick to prepare, making it perfect for summer gatherings or spontaneous celebrations
Understanding the Ingredients
Each component of the Strawberry Shortcake with Mascarpone plays a critical role in achieving the perfect balance of flavor and texture. The all-purpose flour in this recipe is essential for creating a tender shortcake, while the cold, cubed butter is what gives it that flaky, melt-in-your-mouth quality. Be sure to use unsalted butter so you can control the sweetness of your dessert. As for the strawberries, opt for the ripest berries you can find; their natural sweetness is what truly elevates this dish.
Mascarpone is the star of the show when it comes to the cream layer. Its rich, buttery flavor brings an unparalleled creaminess to the dessert. While you could substitute with whipped cream, the mascarpone adds a decadent texture and unique taste that complements the strawberries perfectly. Make sure to use full-fat mascarpone for the best results—anything less can lead to a watery consistency in the cream that won't hold up well between the layers.
Perfecting the Technique
When creating the shortcakes, patting the dough to about 1-inch thickness ensures they rise evenly in the oven. It's important not to overwork the dough; this can lead to tough shortcakes that lack the desired lightness. If the dough feels too sticky, you can add a light dusting of flour to your work surface—just avoid incorporating too much, as it could alter the texture. Instead, handle the dough gently to keep some air pockets that create a fluffy final product.
For the mascarpone cream, whipping just until soft peaks form is key. This technique will help maintain a light and airy texture rather than creating a dense mixture. I recommend using a stand mixer or electric hand mixer at medium speed for best results, stopping occasionally to scrape down the sides of the bowl. If you wish to add a hint of flavor, consider incorporating a splash of almond extract or a dash of cinnamon, but do so with caution to avoid overpowering the fresh strawberry flavor.
Ingredients
Gather these fresh ingredients to make your Strawberry Shortcake with Mascarpone:
For the Shortcakes
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
For the Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
For the Mascarpone Cream
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons powdered sugar
Make sure to use the best quality ingredients for optimal flavor.
Instructions
Follow these steps for a delicious Strawberry Shortcake with Mascarpone:
Prepare the Strawberries
In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss until well mixed and let sit for about 15 minutes to allow the juices to release.
Make the Shortcakes
Preheat your oven to 400°F (200°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla until just combined. Turn the dough onto a floured surface, pat to 1-inch thickness, and cut into rounds. Place on a baking sheet and bake for 15-20 minutes until golden.
Prepare the Mascarpone Cream
In a separate bowl, whip together the mascarpone cheese, heavy cream, vanilla extract, lemon zest, and powdered sugar until soft peaks form.
Assemble the Shortcakes
Once the shortcakes have cooled, slice them in half. Layer the bottom with strawberries, then a generous dollop of mascarpone cream, and top with the other half. Repeat for remaining shortcakes.
Serve immediately and enjoy the delightful flavors!
Pro Tips
- Always use fresh strawberries for the best flavor. You can also experiment with different flavors of mascarpone by adding extracts or citrus zest.
Storage and Make-Ahead Tips
If you're planning on serving this dessert at a later time, it's best to prepare each component separately. Store the shortcakes in an airtight container at room temperature for up to two days, or freeze them for longer storage—just be sure to wrap them tightly to avoid freezer burn. The strawberries can be macerated up to two hours in advance. Beyond that, the berries may become overly soft and lose their shape, so keep that in mind as you schedule your prep.
The mascarpone cream can be made up to a day ahead. Just make sure to store it in an airtight container in the refrigerator. Before serving, give it a gentle stir to regain its fluffy texture. If you have any leftovers, you can keep the assembled shortcakes in the fridge for a short time, but they are best enjoyed fresh as the biscuits may become soggy as they absorb moisture from the strawberries.
Serving Suggestions and Pairings
For a delightful presentation, you can serve the Strawberry Shortcake on a beautiful platter, garnished with mint leaves or a dusting of powdered sugar for an elegant touch. If you’re aiming for something more festive, consider layering your shortcakes in individual jars for a fun twist—perfect for picnics or parties. Additionally, a scoop of vanilla ice cream on the side can elevate the experience, making it even more indulgent on hot summer days.
Consider variations on the classic recipe by using different fruits, such as raspberries or peaches, to suit your seasonal preferences. You can also experiment with flavored creams by adding cocoa powder to the mascarpone or using flavored heavy cream. These simple adjustments can provide a fresh take while keeping the overall structure of the dessert intact.
Questions About Recipes
→ Can I use frozen strawberries?
While fresh strawberries yield the best taste and texture, you can use frozen strawberries. Just be sure to thaw and drain excess liquid before using them.
→ How can I store leftovers?
Store assembled shortcakes in the fridge for up to 1 day. The shortcakes can also be stored separately for up to 3 days.
→ Can I make this dessert gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
→ What can I serve with the shortcake?
This dessert pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for added indulgence.
Strawberry Shortcake With Mascarpone
I absolutely love making Strawberry Shortcake with Mascarpone during the summer months when strawberries are at their sweetest. The combination of fluffy biscuits, luscious mascarpone, and juicy strawberries creates an unforgettable dessert that never fails to impress my guests. I've perfected my technique over the years, ensuring that each layer is filled with flavor and texture. This treat becomes an instant favorite, capturing the essence of sunny days and celebrations. Let me share with you the secrets that make this recipe truly stand out.
Created by: Tamsyn Calder
Recipe Type: Oven Inspiration
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Shortcakes
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
For the Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
For the Mascarpone Cream
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons powdered sugar
How-To Steps
In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss until well mixed and let sit for about 15 minutes to allow the juices to release.
Preheat your oven to 400°F (200°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla until just combined. Turn the dough onto a floured surface, pat to 1-inch thickness, and cut into rounds. Place on a baking sheet and bake for 15-20 minutes until golden.
In a separate bowl, whip together the mascarpone cheese, heavy cream, vanilla extract, lemon zest, and powdered sugar until soft peaks form.
Once the shortcakes have cooled, slice them in half. Layer the bottom with strawberries, then a generous dollop of mascarpone cream, and top with the other half. Repeat for remaining shortcakes.
Extra Tips
- Always use fresh strawberries for the best flavor. You can also experiment with different flavors of mascarpone by adding extracts or citrus zest.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g