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strawberry shortcake with mascarpone

Best: Strawberry Shortcake with Mascarpone Recipe!

This dessert offers a balance of textures and flavors. The soft crumb of the base complements the juicy sweetness of the fruit, while a rich dairy component provides a luxurious counterpoint. Its enduring appeal lies in its approachability; the ingredients are typically readily available, and the preparation is often straightforward, making it a delightful treat for both casual and more formal occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Servings 6 servings
Calories 450 kcal

Equipment

  • Mixing Bowls (various sizes)
  • Measuring cups and spoons
  • Pastry Blender or Food Processor
  • Biscuit Cutter (2 1/2-inch)
  • Baking sheet
  • Parchment Paper
  • Wire Rack
  • Electric Mixer (handheld or stand mixer)
  • Rubber Spatula
  • Sharp Knife
  • Cutting board

Ingredients
  

  • For the Shortcake:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream
  • 1 large egg lightly beaten
  • For the Mascarpone Cream:
  • 1 cup mascarpone cheese cold
  • 1/2 cup heavy cream cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • For the Strawberry Topping:
  • 2 pounds fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Prepare the Strawberries: In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Gently stir and let macerate for at least 30 minutes, stirring occasionally.
  • Make the Shortcake Dough: Preheat oven to 400F (200C). In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Cut in the Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  • Add Wet Ingredients: In a small bowl, combine heavy cream and beaten egg. Add to the dry ingredients and stir until just combined. Do not overmix.
  • Shape and Bake: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a 2 1/2-inch biscuit cutter to cut out rounds. Place the rounds on a baking sheet lined with parchment paper.
  • Bake: Bake for 18-20 minutes, or until golden brown. Let cool on a wire rack.
  • Make the Mascarpone Cream: In a medium bowl, combine cold mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form. Be careful not to overbeat.
  • Assemble the Shortcakes: Split each shortcake in half horizontally. Spoon a generous amount of mascarpone cream onto the bottom half of each shortcake. Top with the macerated strawberries. Place the top half of the shortcake over the strawberries.
  • Serve: Serve immediately.
  • Optional Tips:
  • - For a tangier flavor, substitute buttermilk for the heavy cream in the shortcake dough.
  • - A sprinkle of lemon zest can brighten the mascarpone cream.
  • - If mascarpone isn't available, use a high-quality stabilized whipped cream or crme frache for a similar, though slightly less rich, result.

Notes

Variations The core recipe provides a strong foundation, but numerous adaptations can tailor it to individual preferences or dietary needs:
  • Ingredient Swaps:
    Almond flour can replace a portion of the all-purpose flour for a gluten-free shortcake with a slightly nutty flavor. Blueberries, raspberries, or mixed berries can substitute the strawberries for different flavor profiles. Crme frache can be used in place of mascarpone, though the texture will be less dense.
  • Regional Twists:
    Incorporating citrus zest (lemon, orange, or lime) into the shortcake dough adds a bright, aromatic note. A splash of balsamic vinegar can be drizzled over the macerated berries for a tangy counterpoint. Infusing the heavy cream with herbs like basil or mint before whipping creates a unique flavor dimension.
  • Dietary Adjustments:
    For a vegan version, replace the butter with a vegan butter substitute, the heavy cream with coconut cream, and the egg with a flax egg. Use agave or maple syrup in place of granulated sugar. Sugar-free sweeteners can be substituted to reduce the overall sugar content.

Serving Suggestions

This dessert lends itself to diverse serving occasions. It is equally suited to casual gatherings and more formal affairs:
  • Timing: Serve immediately after assembly to preserve the crispness of the shortcake. Alternatively, components can be prepared in advance and assembled just before serving.
  • Accompanying Beverages: Pair with a light-bodied dessert wine, such as Moscato d'Asti, or a sparkling ros. A cup of freshly brewed coffee or herbal tea also complements the flavors.
  • Garnishments: Fresh mint leaves, a dusting of powdered sugar, or a drizzle of melted white chocolate can enhance the presentation.

Storage Tips

Proper storage is essential to maintaining the quality and freshness of this dessert:
  • Shortcake: Store baked shortcakes in an airtight container at room temperature for up to 2 days.
  • Mascarpone Cream: Store mascarpone cream in an airtight container in the refrigerator for up to 2 days.
  • Macerated Strawberries: Store macerated strawberries in an airtight container in the refrigerator for up to 2 days.
  • Assembled Shortcakes: Assembled shortcakes are best consumed immediately. If storage is necessary, cover loosely and refrigerate for no more than a few hours, as the shortcake will become soggy.

Frequently Asked Questions

  • Question 1: Can the shortcake dough be made ahead of time?
    Answer: Yes, the shortcake dough can be prepared, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours.
  • Question 2: Can frozen strawberries be used?
    Answer: While fresh strawberries are preferred, frozen strawberries can be used in a pinch. Thaw them completely and drain any excess liquid before macerating. The texture may be softer.
  • Question 3: What is the best way to prevent the shortcakes from becoming dry?
    Answer: Avoid overbaking the shortcakes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. Store baked shortcakes in an airtight container.
  • Question 4: Can other fruits be used instead of strawberries?
    Answer: Yes, this recipe adapts well to other berries and stone fruits, such as raspberries, blueberries, peaches, or nectarines. Adjust the sugar content of the macerated fruit as needed.
Keyword Comfort Food, Summer