Strawberry Shortcake With Mascarpone

Name: Strawberry Shortcake With Mascarpone
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 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; 1 pound fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup mascarpone cheese; 1 cup heavy cream, whipped; 1 teaspoon vanilla extract

Highlighted under: Everyday Baking Collection

I absolutely love making Strawberry Shortcake with Mascarpone for special occasions and sunny days. The combination of sweet, juicy strawberries and creamy mascarpone creates an irresistible dessert that's both light and satisfying. Every time I whip up this recipe, the delightful aroma fills the kitchen, and with each bite, I’m reminded of summer picnics and family gatherings. In just a few simple steps, you can create this spectacular treat that never fails to impress friends and loved ones alike.

Created by

Rachel Green

Last updated on 2026-01-24T10:56:36.442Z

When I first tried making Strawberry Shortcake with Mascarpone, I was amazed by how the rich creaminess of mascarpone elevates a classic dessert. Instead of just using whipped cream, mixing it with mascarpone lends an incredible depth of flavor. I've found that letting the cake layers soak up the strawberry juices for a bit enhances their sweetness, making each bite a burst of flavor.

One of my best tips is to whip the mascarpone and cream separately before folding them together. This helps achieve that perfect, airy texture that balances beautifully with the strawberries. Trust me, once you try this method, you won't go back to conventional versions. Enjoy!

Why You'll Love This Recipe
The creaminess of mascarpone adds a unique twist
Strawberries provide a refreshing burst of flavor
It’s a beautiful dessert perfect for any gathering

Mastering the Shortcake Texture

Achieving the perfect shortcake texture is all about balance. The key ingredients—flour, butter, and cream—need to be handled gently. After mixing the dry ingredients, cut the cold butter in until the mixture resembles coarse crumbs. This ensures that your shortcakes will have light, airy layers instead of a dense bread-like consistency. Overworking the dough can lead to tough shortcakes, so mix just until the ingredients come together.

When it comes to baking, timing is essential. Bake your shortcakes at 425°F (220°C) for about 15 minutes or until the tops are golden brown. Keep an eye on them, as oven temperatures may vary. You want that nice golden color on the edges, which indicates that they’re baked to perfection and will have a deliciously crisp exterior.

Elevating the Mascarpone Filling

Mascarpone cheese is the star of this dessert, bringing a creamy richness that pairs beautifully with the strawberries. When folding the mascarpone with whipped cream, be gentle to maintain the lightness of the whipped cream. Use a spatula and a folding motion—this will help prevent the cream from deflating, resulting in a fluffy filling. If you find the mixture too thick, a splash of milk can help achieve a smoother consistency.

For additional flavor variations, consider adding a bit of lemon zest or a splash of liqueur, like Grand Marnier, to the mascarpone mixture. This not only enhances the taste but also adds a delightful complexity that elevates the entire dessert. Experimenting with flavors can lead to a personalized shortcake that suits your palate perfectly.

Ingredients

For the Shortcake

2 cups all-purpose flour
1/2 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 Filling

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 cup mascarpone cheese
1 cup heavy cream, whipped
1 teaspoon vanilla extract

Mix strawberries with sugar and let sit for 30 minutes before serving for optimal flavor.

Instructions

Prepare the Strawberries

In a bowl, combine sliced strawberries with sugar and stir gently. Let sit for about 30 minutes to draw out the juices.

Make the Shortcake

Preheat your oven to 425°F (220°C). In a large bowl, mix 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.

Bake the Shortcake

Turn dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round. Cut into rounds and place on a greased baking sheet. Bake for about 15 minutes or until golden. Allow to cool.

Prepare the Mascarpone Filling

In a bowl, combine mascarpone and whipped cream with vanilla. Gently fold together until smooth.

Assemble the Shortcakes

Slice the cooled shortcakes in half. Layer with mascarpone filling and strawberries, then top with the other half. Serve immediately.

Enjoy your delicious Strawberry Shortcake with Mascarpone!

Pro Tips

For an extra touch, drizzle some balsamic reduction over the assembled shortcake for a tangy contrast.

Storage and Make-Ahead Tips

If you want to prepare this strawberry shortcake ahead of time, you can make the shortcakes and filling a day in advance. Store the cooled shortcakes in an airtight container at room temperature, and keep the mascarpone filling refrigerated. When you're ready to serve, simply assemble the layers, and enjoy a dessert that tastes freshly made without the last-minute rush.

Be mindful, though, that once assembled, the shortcakes can lose their texture as they absorb moisture from the filling and strawberries. It's best to layer and serve them right away for that perfect contrast of crisp and creamy.

Mixing and Matching Flavors

While strawberries are fantastic in this recipe, don't hesitate to switch them out with other seasonal fruits. Blueberries, raspberries, or peaches can all work beautifully as alternatives, providing different flavor profiles and visual appeal. The sweetness of peaches, for example, pairs nicely with the creamy filling and gives the dish a summer vibe.

Additionally, for a gluten-free version, consider substituting the all-purpose flour with a 1:1 gluten-free flour blend. This can sometimes change the texture slightly, but if you ensure not to overmix, your shortcakes will still be deliciously tender.

Questions About Recipes

→ Can I use frozen strawberries?

Frozen strawberries can be used, but fresh strawberries give a better flavor and texture.

→ How should I store leftover shortcake?

Store in an airtight container in the refrigerator for up to 2 days.

→ Can I make this ahead of time?

You can prepare the shortcake and mascarpone filling in advance, but it's best to assemble just before serving.

→ What can I substitute for mascarpone?

You can mix cream cheese with a bit of sour cream or heavy cream as a substitute, but the flavor will differ.