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Creamy Strawberry Shortcake with Whipped Mascarpone

creamy strawberry shortcake with whipped mascarpone - featured image
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A sophisticated yet easy-to-make dessert featuring a tender vanilla cake base, juicy macerated strawberries, and a luxurious, stabilized whipped mascarpone topping that prevents sogginess.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) milk
  • 1 teaspoon vanilla extract
  • 1.5 pounds (680g) fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 8 ounces (225g) mascarpone cheese, room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and dust with flour.
  2. In a medium bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk melted butter, eggs, milk, and 1 teaspoon vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Pour batter into prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
  6. Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  7. While cake cools, toss sliced strawberries with 2 tablespoons sugar, lemon juice, and cornstarch. Let sit for 15-20 minutes.
  8. In a chilled bowl, beat mascarpone until smooth. Add powdered sugar and 1/2 teaspoon vanilla, then beat again.
  9. Gradually add cold heavy cream to mascarpone mixture and beat on medium-high speed until stiff peaks form.
  10. Slice cooled cake horizontally into two layers. Place bottom layer on platter, top with half strawberries and juices, then half topping. Repeat with remaining layers.
  11. Serve immediately.

Notes

Ensure eggs and mascarpone are at room temperature for best emulsification. Chill mixing bowl and beaters for 15 minutes before whipping cream to ensure stiff peaks. Do not assemble shortcake while cake is warm to prevent melting the topping. Can substitute all-purpose flour with a 1:1 gluten-free blend for a gluten-free option.

Nutrition

Keywords: strawberry shortcake, mascarpone whipped cream, summer dessert, easy baking, stabilized whipped cream, fresh strawberries

Find it online: https://lunafeast.com/creamy-strawberry-shortcake-with-whipped-mascarpone-6-easy-steps/