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Classic Strawberry Shortcake with Easy Mascarpone Cream

Classic Strawberry Shortcake with Whipped Mascarpone - featured image
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Tender buttery biscuits, juicy macerated strawberries, and a luscious whipped mascarpone cream come together in this easy summer dessert that’s perfect for any occasion.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar (like turbinado or demerara) for topping
  • 8 ounces mascarpone cheese
  • 1 cup cold heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, combine sliced strawberries with 1/4 cup sugar and 1 tablespoon lemon juice. Stir gently to coat. Let sit at room temperature for at least 30 minutes, stirring occasionally.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, and salt. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces.
  4. Make a well in the center and pour in 3/4 cup cold heavy cream and 1 teaspoon vanilla. Stir with a fork just until dough comes together. Turn out onto a lightly floured surface and gently pat into a 3/4-inch thick rectangle. Fold in half, pat out again, and repeat folding 3 times.
  5. Pat dough to 3/4-inch thickness. Using a 2-inch biscuit cutter, cut straight down without twisting. Place biscuits on prepared baking sheet about 2 inches apart. Brush tops with heavy cream and sprinkle with coarse sugar.
  6. Bake for 12-15 minutes until golden brown. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  7. While biscuits cool, make the cream: In a large bowl, combine mascarpone, 1 cup cold heavy cream, powdered sugar, and 1 teaspoon vanilla. Mix on low speed until combined, then increase to medium-high. Whip until soft peaks form, about 2-3 minutes.
  8. To assemble: Split each biscuit in half horizontally. Place bottom half on a plate, spoon macerated strawberries and juice over it, add a dollop of mascarpone cream, top with other biscuit half, and add more cream and strawberries on top. Serve immediately.

Notes

Keep all ingredients cold for best biscuit results. Do not overmix dough. Assemble just before serving to prevent soggy biscuits. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: strawberry shortcake, mascarpone cream, summer dessert, easy dessert, strawberry recipe

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