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homemade strawberry shortcake with mascarpone - featured image

Homemade Strawberry Shortcake with Mascarpone

  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

A comforting, easy-to-make dessert featuring tender biscuits, macerated strawberries, and a rich, velvety mascarpone cream topping. Perfect for self-care and minimal cleanup.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) kosher salt
  • 1/2 cup (113g / 1 stick) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) heavy cream, cold
  • 1 pound (450g) strawberries, hulled and sliced
  • 2–3 tablespoons (30-45g) granulated sugar (for berries)
  • 1 cup (240g) mascarpone cheese
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon powdered sugar (optional, for cream)

Instructions

  1. Hull and slice strawberries. Place in a small bowl, sprinkle with 2-3 tablespoons sugar and a pinch of salt. Toss to coat and let sit at room temperature for at least 30 minutes to macerate.
  2. In a large mixing bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
  3. Add cold, cubed butter to the flour mixture. Use a bench scraper or fingers to cut the butter into the flour until it resembles coarse crumbs with pea-sized butter pieces remaining.
  4. Pour in cold heavy cream. Gently fold with a spatula until the dough just comes together. Do not overmix.
  5. Turn dough onto a lightly floured surface. Pat into a circle about 1 inch thick. Cut out biscuits with a 2-inch cutter. Place on a parchment-lined baking sheet.
  6. Bake at 400°F (200°C) for 15-18 minutes until golden brown. Let cool for 5 minutes.
  7. While biscuits bake, whisk mascarpone, vanilla extract, and optional powdered sugar until smooth.
  8. Slice cooled biscuits in half horizontally. Layer bottom biscuit with macerated strawberries and juices, top with mascarpone cream, and cover with top biscuit half. Drizzle with berry syrup.

Notes

Ensure butter is very cold for flaky layers. Do not overmix the dough to avoid tough biscuits. Let strawberries macerate for at least 30 minutes to create syrup. Biscuits are best served warm. Mascarpone cream can be made ahead but should be whisked before use.

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit half with
  • Calories: 320
  • Sugar: 24
  • Sodium: 280
  • Fat: 16
  • Saturated Fat: 10
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 6

Keywords: strawberry shortcake, mascarpone, homemade dessert, easy baking, comfort food, summer dessert, gluten-free option, vegan option

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Find it online: https://mydinnerecipes.com/homemade-strawberry-shortcake-easy-treat-for-self-care/