Strawberry Shortcakes with Mascarpone Cream

This recipe makes the best filling I’ve had in a long time and certainly the best I can remember on a strawberry shortcake. Generally speaking, I don’t go for fillings in cake in a big way. I like them well enough, but I’m content with cake and fruit or jam rather than a big thick layer of frosting. Strawberry shortcakes always sound promising, but end up being disappointing more often than not.

There are many ways to make a strawberry shortcake. You can start with a base of any type of cake you like – sponge cake or butter cake for example – but to me, a biscuit is the best base. With a biscuit, you have added texture in your dessert and it is much less time consuming to make than an actual cake. The biscuit is really a sort of drop scone, with butter rubbed into the flour mixture. Cream is added to bind everything together and the biscuits are baked. I added some poppy seeds for a bit of crunch and because I like the way they look; they don’t really add flavor to the biscuit. You can use milk instead of cream in the biscuit, but you’ll notice that there is not too much butter in the recipe. This will make a leaner biscuit overall, so take care not to overbake if you do choose to use milk, since they might dry out a little bit. If the resulting biscuit ends up being a bit too dry for you, just make sure you put enough of the cream filling inside!

The biscuit is filled with cream and strawberries. A simple whipped cream is the most popular filling, but the mascarpone cream blows it out of the water. The dairy-based filling also makes this a perfect entry for this month’s Sugar High Friday, since Andrew picked dairy as the theme. You can see that I stacked my shortcakes, but these are also very good if you simply split the biscuits, spread them with cream and top with strawberries – no stacking required. This also eliminates the need for a knife to cut into these treats.

Strawberry Shortcakes with Mascarpone Cream
1 cup plus 2 tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1 tbsp poppy seeds (optional)
2 tbsp butter, cold
1/2 cup light cream (half & half)
1 tsp vanilla extract
1/4 tsp almond extract

In a medium bowl, combine flour, baking powder, salt, sugar and poppy seeds. Add butter and rub in to flour mixture, creating coarse crumbs.
In a small measuring cup, combine cream, vanilla extract and almond extract. Add to flour mixture and stir with a fork until a ball of dough forms. Add an additional tablespoon of milk, if necessary.
Divide dough into four and place on a baking sheet. It is not crucial to shape the dough, but it’s better if your shortcakes are on the round side, for presentation.
Bake at 400F for 15-18 minutes, until lightly golden and somewhat firm to the touch.
Allow to cool completely on a wire rack.

Mascarpone Cream Filling
12-ounces mascarpone cheese, cold
1/4 cup light cream (half & half)
4 tbsp powdered sugar, or to taste

Beat all ingredients together with a whisk until soft peaks form. If you want to make the filling sweeter, then add a bit more sugar. You might have to add a little more cream to keep the filling from getting too stiff.

Assembly
Strawberries, diced

Split cakes horizontally in half and spread on mascarpone filling. Top mascarpone cream with strawberries and, if desired, more cream.

Serves 4

12 comments

  1. OOOHHHH! Your post popped up on the screen and you should have heard me. Man those look good. I have never made a mascarpone cream. I will definitely keep these in mine when I start getting some fresh berries this summer.

  2. Mascarpone cream, huh… How can you go wrong with that? Sounds delicious, as usual. Great one, Nic!

  3. I’ve never tried Mascarpone before but now I will have to that just looks so good! Strawberries are my absolute favorite.

  4. I love the mild tang of mascarpone…that looks delicious, Nic! Just the words “strawberry shortcake” conjure up such a great treat :)

  5. these look soo yummy!

  6. Nic, those are the cutest little things! They sure look a lot different from what we call strawberry shortcakes here in Manila.

  7. how can anyone not like these – especially with such a mouthwatering photo.

    thanks for taking part in SHF; it was fun for me, hope for you too.

  8. Does this recipe really call for 2 Tbsp baking powder? I made these the other day, and something didn’t come out quite right, and that’s the only thing I can think that might be wrong. Is it supposed to be 2 tsp? Or there’s always the chance that I messed something else up instead!

    But I will say that I loved the mascarpone cream! We had left-overs so we used it the next day as a fruit dip. So yummy!

  9. Hi Paige. I’m *so* sorry for my typo, but I’m glad you spotted it. This recipe does indeed call for 2 teaspoons of baking powder, not tbsp. I’m glad to hear that you enjoyed the cream, though!

  10. No worries. I’ll definitely try the recipe again with the correct measurements. :)

  11. This looks great. I’m glad to see a shortcake recipe with some flavor in the shortcake (extract). I’m going to try this with half ww pastry flour and see how it comes out. I love mascarpone as a filling and wouldn’t have thought to put it in strawberry shortcake – how perfect. I’ll let you know how it comes out. Thanks Nic.

  12. Just made this tonight….nummmy!!! Although, I had to use a lot more powdered sugar. Not the most figure friendly but it is well worth the calories. Am going to try making brownies next.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top