Variation
Add 1 tsp of fresh lemon zest to the biscuit dough for a citrus kick.
Dessert · Baking · American
Strawberry Shortcake With Whipped Mascarpone
Treat yourself to the ultimate strawberry shortcake featuring flaky buttermilk biscuits, juicy macerated berries, and a rich vanilla bean whipped mascarpone cream.
Prep
25 min
Cook
15 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Prep the Berries
- 1
Macerate
Toss strawberries with sugar, lemon juice, and vanilla in a glass bowl. Let sit at room temperature for at least 30 minutes.
Tip: Mash a few berries with a fork to release more juice for a natural sauce.
Biscuit Dough
- 1
Cut the Butter
Whisk dry ingredients together. Use a pastry cutter to incorporate cold butter until the mixture resembles coarse meal with pea-sized lumps.
Tip: Work quickly to keep the butter from melting for a flakier texture.
How to Make Strawberry Shortcake With Whipped Mascarpone
Total time: 40 min · Yields 6 servings
- 1
Preheat and Mix
Preheat your oven to 215C (425F) and line a baking sheet with parchment. Make a well in the center of the dry ingredients and pour in the buttermilk, stirring with a fork just until a shaggy dough forms.
- 2
Shape and Bake
Turn dough onto a floured surface and gently pat into a 2 cm thick rectangle. Fold the dough over itself twice to create layers. Cut into 6 rounds using a floured biscuit cutter, brush tops with cream, sprinkle with turbinado sugar, and bake for 12 to 15 minutes until golden brown.
- 3
Whip the Cream
While biscuits cool, place mascarpone, heavy cream, powdered sugar, and vanilla bean paste in a chilled bowl. Use an electric mixer to beat on medium-high speed until stiff peaks form. Be careful not to over-beat or the mascarpone may separate.
- 4
Assemble the Shortcakes
Split warm biscuits in half horizontally. Spoon a generous portion of strawberries and their accumulated syrup onto the bottom half, top with a large dollop of the mascarpone cream, and replace the biscuit top.
Chef's Tips
- Always use cold ingredients for the biscuits to ensure maximum lift and flake.
- Do not over-mix the dough; stop as soon as it comes together to avoid a tough pastry.
- The mascarpone prevents the whipped cream from deflating if you are serving a crowd.
What to Serve with Strawberry Shortcake With Whipped Mascarpone
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve immediately while biscuits are still slightly warm.
- Plate with an extra drizzle of the strawberry syrup from the bowl.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap strawberries for a mixture of blackberries and raspberries.
Variation
Infuse the macerated berries with a tablespoon of elderflower liqueur.
Storage & Reheating
Assembled shortcakes should be eaten immediately. Store biscuits in an airtight container for up to 2 days and berries in the fridge for up to 24 hours.
Further reading
Frequently asked questions
Can I make strawberry shortcake in advance?
You can bake the biscuits and macerate the berries a few hours ahead, but do not assemble until right before serving to prevent sogginess.
Why is my strawberry shortcake biscuit flat?
Usually this is due to expired baking powder or over-working the dough, which kills the air pockets created by the butter.
What is the best strawberry for this recipe?
Look for smaller, deep red berries as they typically have a higher sugar content and better flavor than large, pale ones.
Can I use frozen strawberries?
Frozen berries work in a pinch but will be much softer. Thaw them completely and drain excess water before macerating with sugar.
How do I keep the whipped mascarpone stable?
Ensure both the mascarpone and the heavy cream are very cold before whipping; this helps the fats bond for a sturdy texture.
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