Strawberry Shortcake With Mascarpone

Name: Strawberry Shortcake With Mascarpone
Prep time: 20 min
Cook time: 30 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; 1/4 cup unsalted butter, cold and cubed; 1 cup heavy cream; 1 teaspoon vanilla extract; 2 cups strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup mascarpone cheese; 1/2 cup heavy cream, chilled; 1 teaspoon vanilla extract

Highlighted under: Daily Planning

I absolutely adore strawberries, especially when they're paired with the creamy richness of mascarpone. This Strawberry Shortcake recipe has become a family favorite at gatherings and celebrations. The layers of buttery shortcake, luscious cream, and fresh berries create a delightful contrast in textures and flavors. Each bite offers a burst of sweetness and a hint of tanginess that makes it truly irresistible. I can't wait for you to try this easy-to-make dessert that brings joy to every occasion!

Created by

Francesca Holt

Last updated on 2026-01-24T13:37:35.097Z

When I first made Strawberry Shortcake With Mascarpone, I was looking for a dessert that would impress my guests. I decided to experiment with mascarpone cheese instead of whipped cream, and the results were unforgettable. The creamy, rich texture and subtle sweetness of mascarpone elevated the dish, bringing a luxurious feel that everyone loved.

One of my best tips while making this dessert is to let your shortcakes cool completely before layering them. This prevents the cream from melting and ensures your dessert holds its shape. Trust me, this small step makes a significant difference in presentation and flavor!

Why You'll Love This Recipe
Rich, creamy mascarpone blends effortlessly with sweet strawberries
Elegant presentation that makes it perfect for special occasions
Easy to prepare, yet impressive enough to wow your guests

Mastering the Shortcake

To achieve the perfect shortcake, be careful not to overwork the dough. When mixing the butter with the dry ingredients, you want to cut in the butter until the mixture resembles coarse crumbs. This ensures that your shortcake will be tender and flaky. Knead the dough just enough to bring it together without developing too much gluten, which can lead to a tough texture.

When shaping your shortcakes, pat the dough down to about 1-inch thick. Using a biscuit cutter for uniform rounds helps ensure even baking. If you don’t have a biscuit cutter, a glass can do the trick. Just be sure to dip it in flour to prevent sticking. Bake until golden, which usually takes 15-20 minutes; keep an eye on them to catch the perfect golden color.

Flavorful Strawberry Filling

Macerating the strawberries is key to enhancing their flavor. The sugar draws out the natural juices, creating a syrup that coats the berries. Let them sit for about 20 minutes; this not only softens the strawberries but also intensifies their sweetness. Feel free to experiment with other berries or even a mix for different flavors, though strawberries are the star here.

When preparing the mascarpone cream, it's essential to start with chilled heavy cream. This helps in achieving soft peaks quickly, contributing to a stable and airy texture. If you want to add an extra layer of flavor, consider incorporating a splash of orange or lemon zest to the mascarpone mixture for a refreshing twist that pairs beautifully with the strawberries.

Ingredients

For the Shortcake

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

For the Filling

2 cups strawberries, hulled and sliced
1/4 cup granulated sugar
1 cup mascarpone cheese
1/2 cup heavy cream, chilled
1 teaspoon vanilla extract

Instructions

Steps

Prepare the Strawberries

In a bowl, combine sliced strawberries and 1/4 cup sugar. Toss gently to combine and set aside to macerate for about 20 minutes.

Make the Shortcakes

Preheat the oven to 375°F (190°C). In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla until just combined. Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick circle and cut into rounds. Place on a baking sheet and bake for 15-20 minutes until golden.

Prepare the Cream

In a separate bowl, whisk together mascarpone, chilled heavy cream, and vanilla until soft peaks form.

Assemble the Shortcake

Once the shortcakes are cool, slice them in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, followed by a dollop of mascarpone cream, then place the top half back on.

Serve

Serve immediately with remaining strawberries and cream on the side.

Enjoy Your Dessert!

Pro Tips

For an added flourish, garnish each shortcake with a sprig of fresh mint or a dusting of powdered sugar before serving.

Make-Ahead Tips

You can prepare the shortcakes in advance and store them in an airtight container at room temperature for up to two days. If you want to make them even earlier, consider freezing the unbaked shortcake rounds. Just place them on a baking sheet until frozen, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

For the strawberry filling, you can macerate the strawberries a few hours in advance. Just ensure they are covered and stored in the refrigerator, which helps keep the berries fresh and vibrant until you're ready to assemble the shortcakes.

Serving Suggestions

Serve this Strawberry Shortcake with additional fresh strawberries and mascarpone cream on the side for an elegant presentation. A dusting of powdered sugar on top can further add to the visual appeal. It’s delightful to see layers when cut, and garnishing with mint leaves can add a pop of color as well.

For a different twist, consider drizzling a balsamic reduction over the whole dessert before serving. The sweetness of the strawberries combined with the tangy reduction creates a sophisticated flavor profile, elevating this shortcake to a gourmet dessert that is sure to impress your guests.

Questions About Recipes

→ Can I make the shortcakes ahead of time?

Yes! You can make the shortcakes a day in advance and store them in an airtight container.

→ Is there a substitute for mascarpone cheese?

You can use cream cheese mixed with a little heavy cream as a substitute for mascarpone.

→ How do I store leftovers?

Leftover assembled shortcakes can be stored in the refrigerator for up to 2 days, but they are best enjoyed fresh.

→ Can I use other fruits instead of strawberries?

Absolutely! This recipe works wonderfully with blueberries, raspberries, or mixed berries.