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 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup whole milk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 cup heavy whipping cream; 1/2 cup mascarpone cheese; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Favorite Baking Collection

I love making Strawberry Shortcake with Mascarpone because it combines the lightness of whipped cream with the rich, creamy texture of mascarpone cheese, offering a perfect balance. This indulgent dessert brightens up any gathering, and I find it particularly delightful during summer when strawberries are at their peak. With a few simple ingredients and an easy method, I can whip it up in no time, leaving my guests impressed and satisfied. Let me show you how to create this delightful treat that is as beautiful as it is delicious!

Created by

Juliet Ashford

Last updated on 2026-01-24T11:16:37.505Z

Making Strawberry Shortcake with Mascarpone is a delightful experience that brings back memories of summer picnics and sweet family gatherings. The process is surprisingly simple yet so rewarding; I always use the ripest strawberries I can find to ensure the maximum flavor. I remember the first time I added mascarpone to the whipped cream—it was a game-changer! The creaminess complements the strawberries perfectly.

When assembling the shortcakes, I take special care to layer the strawberries with the creamy mascarpone mixture, allowing the flavors to meld together. This not only enhances the taste but also creates a stunning visual that everyone loves. A little trick I’ve learned is to let the assembled cake sit for a few minutes before serving, which lets the flavors meld even more!

Why You'll Love This Recipe
Fresh strawberries bursting with flavor
Rich mascarpone adds luxurious creaminess
Perfect for gatherings and special occasions

Choosing the Right Strawberries

When making this delightful Strawberry Shortcake, the quality of the strawberries is crucial for achieving maximum flavor. Look for firm, vibrant red strawberries that are fragrant and free from bruises or blemishes. If possible, choose organic strawberries to avoid pesticide residues. If strawberries are out of season, you can use frozen strawberries, but be sure to thaw and drain them well to prevent excess moisture in the filling.

Consider mixing in some other berry varieties, like raspberries or blueberries, for added complexity and flavor. Just be mindful of the additional moisture these berries may introduce, and adjust the sugar slightly to balance the tartness.

Mastering the Mascarpone Cream

The mascarpone cream serves as both a filling and a topping, enhancing the overall creaminess of the dessert. To achieve the perfect texture, ensure that both your heavy cream and mascarpone are well-chilled before whipping. This helps the cream to form soft peaks without becoming overwhipped, which can turn the cream grainy. Whipping by hand with a whisk creates a lighter texture, allowing you to control the consistency better.

If you're looking for a dairy-free option, consider using coconut cream as a substitute for mascarpone. Just chill a can of full-fat coconut milk overnight, scoop out the solid part, and whip it with a touch of vanilla. The flavor will differ slightly, but the richness will still shine through.

Ingredients

For the Cake

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

For the Mascarpone Cream

1 cup heavy whipping cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cake Batter

In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, vanilla, and milk, then gradually mix in the dry ingredients until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let the mixture sit for at least 15 minutes to macerate.

Make the Mascarpone Cream

In a mixing bowl, combine heavy cream, mascarpone, powdered sugar, and vanilla. Whip to soft peaks.

Assemble the Shortcake

Once the cakes are cooled, place one layer on a serving platter. Spread a layer of mascarpone cream on top, followed by a layer of the macerated strawberries. Place the second cake layer on top and repeat the process. Top with the remaining mascarpone cream and strawberries.

Serve and Enjoy

Let the assembled cake sit for about 10 minutes before cutting. Enjoy your delicious Strawberry Shortcake with Mascarpone!

Pro Tips

For best results, use fresh, ripe strawberries and allow the cake to set for a few minutes before serving for enhanced flavor.

Storage and Serving Tips

Once assembled, your Strawberry Shortcake should be enjoyed the same day for the best flavor and texture. If you need to prepare it in advance, keep the components separate. Store the layers of cake wrapped tightly in plastic wrap at room temperature, and refrigerate the strawberry filling and mascarpone cream separately for up to 2 days. Assemble right before serving to prevent the cakes from becoming soggy.

If you're preparing for a large gathering, consider making mini versions of the shortcake in individual serving dishes. These personal portions not only look lovely but also allow for easy serving. Just layer the mascarpone cream and strawberries between slices of cake in small glasses or jars for an elegant touch.

Troubleshooting Common Issues

One common issue when making layered cakes can be the filling or cream sliding out from between the layers if not assembled correctly. To prevent this, ensure the layers of cake are completely cooled and the mascarpone cream is whipped to the right consistency. A thicker layer of cream can help to hold everything in place more effectively.

If your cakes rise unevenly or have domed tops, use a serrated knife to level them before assembling. This not only improves the appearance but also ensures that each bite has the perfect ratio of cake to filling. If the cakes are overly dry, you can brush them with a simple syrup made of equal parts sugar and water before layering with the mascarpone and strawberries.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries work best, you can use frozen strawberries. Just ensure they are thawed and drained well.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to two days.

→ Can I make this cake in advance?

Yes, you can bake the cake layers in advance and store them wrapped in plastic wrap at room temperature for up to 2 days.

→ What type of flour is best?

All-purpose flour works great, but for a slightly lighter cake, you can use cake flour.