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Judy John

Mascarpone Strawberry Shortcake Recipe

This mascarpone strawberry shortcake combines creamy mascarpone, fresh strawberries, and soft layers for a rich yet balanced dessert perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Shortcake Base
  • 2 cups flour
  • 1/4 cup sugar
  • 1/2 cup butter cold
  • 1/2 cup milk
Strawberry Filling
  • 1 1/2 cups fresh strawberries sliced
  • 2 tbsp sugar
Mascarpone Cream
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Baking Sheet
  • Oven
  • Cooling Rack
  • Knife

Method
 

  1. Preheat oven to 375°F and prepare a baking sheet. Mix flour and sugar.
  2. Cut in butter until crumbly, then add milk to form soft dough.
  3. Shape dough and bake until golden. Cool completely before assembling.
  4. Mix strawberries with sugar and let sit until juices release.
  5. Whip mascarpone, cream, and sugar until smooth. Layer with shortcake and strawberries.

Notes

For softer biscuits, avoid overmixing dough. For crisp edges, bake longer. Chill cream before whipping for stability. Add vanilla or citrus zest for variation. Store components separately and assemble fresh for best texture.