Print

Creamy Strawberry Shortcake Recipe with Whipped Mascarpone

creamy strawberry shortcake - featured image
Print Recipe

A quick and easy dessert featuring tender shortcake biscuits, macerated fresh strawberries, and a silky whipped mascarpone cream. Perfect for spring and summer gatherings or a simple sweet treat.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (for shortcake)
  • ½ teaspoon salt
  • ½ cup cold unsalted butter (115g), diced
  • ¾ cup cold whole milk (180ml)
  • 1 pound fresh strawberries (450g), hulled and sliced
  • 2–3 tablespoons granulated sugar (for strawberries)
  • 1 tablespoon fresh lemon juice
  • 8 ounces mascarpone cheese (225g), chilled
  • ½ cup cold heavy cream (120ml)
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Strawberries: In a medium bowl, combine sliced strawberries with 2 to 3 tablespoons of granulated sugar and 1 tablespoon of fresh lemon juice. Stir gently, then let the mixture sit at room temperature for 15-20 minutes to macerate.
  2. Make the Shortcake Dough: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold diced butter using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized bits.
  3. Add Milk and Form Dough: Gradually pour in cold whole milk. Stir gently with a spatula until just combined; do not overmix. Dough should be soft but not sticky. Add a little more flour if too wet.
  4. Shape and Bake Shortcakes: Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut out 6-8 rounds using a biscuit cutter or glass. Place on parchment-lined baking sheet, spacing apart. Bake 12-15 minutes until golden brown. Let cool slightly.
  5. Whip the Mascarpone Cream: In a chilled bowl, combine mascarpone, cold heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer on medium-high speed until fluffy peaks form (3-4 minutes). Avoid overwhipping.
  6. Assemble the Shortcakes: Slice each shortcake in half horizontally. Spoon macerated strawberries onto bottom half, add a dollop of whipped mascarpone cream, then top with the shortcake lid. Add a final spoonful of strawberries and cream. Serve immediately or refrigerate briefly.

Notes

Do not overwork the dough to keep biscuits tender and flaky. Keep butter cold for flaky layers. Macerate strawberries to draw out juices and soften berries. Chill mascarpone and cream before whipping to avoid graininess. Warm shortcakes slightly before assembling if cooled completely.

Nutrition

Keywords: strawberry shortcake, whipped mascarpone, easy dessert, spring dessert, summer dessert, quick dessert, shortcake biscuits, fresh strawberries

Find it online: https://tempotaste.com/creamy-strawberry-shortcake-recipe-with-whipped-mascarpone-easy-and-perfect-dessert/