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Strawberry Shortcake with Whipped Mascarpone - featured image

Strawberry Shortcake with Whipped Mascarpone

  • Author: Nora Winslow
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

A luxurious, stress-free dessert featuring a tender vanilla sponge cake layered with macerated fresh strawberries and a dense, velvety whipped mascarpone cream.

Ingredients

Scale
  • 2 pounds (900g) fresh strawberries, hulled and quartered
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5ml) lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • 8 ounces (225g) mascarpone cheese, cold
  • 1 cup (240ml) heavy cream, cold
  • 3 tablespoons (25g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons (7g) baking powder
  • ½ teaspoon (3g) salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk
  • 1 teaspoon (5ml) vanilla extract

Instructions

  1. Hull and quarter the strawberries. Toss with 2 tablespoons sugar, lemon juice, and 1 teaspoon vanilla. Let sit at room temperature to macerate while making the cake.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat softened butter and ¾ cup granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  5. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
  6. Lower mixer to low speed. Add flour mixture in three additions, alternating with milk in two additions, starting and ending with flour. Mix just until combined. Stir in 1 teaspoon vanilla.
  7. Pour batter into prepared pan and smooth top. Bake for 25-30 minutes until golden brown and a toothpick comes out clean. Cover with foil if browning too fast.
  8. Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. In a cold bowl, combine cold mascarpone, heavy cream, powdered sugar, and 1 teaspoon vanilla. Whip on medium-high speed until stiff peaks form (2-3 minutes).
  10. Level the top of the cooled cake if necessary. Slice horizontally into two even layers.
  11. Place bottom layer on serving platter. Spread half the mascarpone cream over the cake, leaving a border. Spoon half the strawberries and juices over the cream.
  12. Top with second cake layer. Spread remaining cream and top with remaining strawberries. Drizzle with remaining syrup.
  13. Serve immediately or chill for 30 minutes before serving.

Notes

Keep mascarpone and cream ice-cold to ensure proper whipping. Do not overmix the cake batter to maintain a tender crumb. The cake can be baked a day in advance. Do not freeze the assembled cake as the cream may separate.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 28
  • Sodium: 210
  • Fat: 22
  • Saturated Fat: 13
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 6

Keywords: strawberry shortcake, mascarpone cream, vanilla cake, summer dessert, easy baking, make-ahead dessert

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Find it online: https://gentlerecipes.com/strawberry-shortcake-with-whipped-mascarpone-5-step-easy-recipe/