Strawberry Mascarpone Shortcake With Buttery Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour (includes cooling and strawberry maceration)

Quick Ingredients

• Strawberries: 1 1/2 lb (680 g) strawberries, 1/3 cup (67 g) granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla extract
• Biscuits: 2 cups (250 g) all-purpose flour, 1 tbsp (12 g) baking powder, 3 tbsp (38 g) granulated sugar, 1/2 tsp fine salt, 8 tbsp (113 g) cold unsalted butter, 1 cup (240 ml) cold heavy cream (plus 2 tbsp for brushing)
• Mascarpone whipped cream: 8 oz (225 g) mascarpone, 1 cup (240 ml) cold heavy cream, 1/4 cup (30 g) powdered sugar, 1 tsp vanilla extract, pinch of salt

Do This

• 1. Slice strawberries; toss with sugar, lemon juice, and vanilla. Let sit 20 minutes.
• 2. Heat oven to 425°F (220°C). Line a sheet pan with parchment.
• 3. Mix flour, baking powder, sugar, and salt; cut in cold butter to pea-size bits.
• 4. Stir in 1 cup cold heavy cream just until dough forms; pat to 1-inch thick; cut 6 biscuits.
• 5. Brush tops with 2 tbsp cream; bake 14–16 minutes until tall and golden. Cool 10 minutes.
• 6. Whip mascarpone with powdered sugar, vanilla, and salt; stream in cream and whip to soft-medium peaks.
• 7. Split biscuits; layer strawberries + juices and mascarpone cream; cap with biscuit tops and serve.

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Why You’ll Love This Recipe

• Classic shortcake comfort: buttery, flaky biscuits with juicy strawberries and cream.
• Mascarpone makes it special: lightly sweet, tangy-rich whipped cream that holds its shape.
• Make-ahead friendly: prep the components in advance, then assemble in minutes.
• Perfect for real-life kitchens: straightforward steps, no fancy equipment required.

Grocery List

• Produce: 1 1/2 lb (680 g) strawberries, 1 lemon (for juice)
• Dairy: unsalted butter, heavy cream (at least 2 cups / 480 ml total), mascarpone cheese (8 oz / 225 g)
• Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, fine salt, vanilla extract

Full Ingredients

Macerated Strawberries

• 1 1/2 lb (680 g) strawberries, hulled and sliced (about 1/4-inch thick)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp vanilla extract

Buttery Shortcake Biscuits

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1 tbsp (12 g) baking powder
• 3 tbsp (38 g) granulated sugar
• 1/2 tsp fine salt
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1 cup (240 ml) heavy cream, cold (for the dough)
• 2 tbsp (30 ml) heavy cream, cold (for brushing the tops)

Lightly Sweetened Mascarpone Whipped Cream

• 8 oz (225 g) mascarpone cheese, cold
• 1 cup (240 ml) heavy cream, cold
• 1/4 cup (30 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt

For Serving (Optional)

• Extra sliced strawberries
• 1–2 tsp lemon zest (for a brighter finish)

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with the granulated sugar, lemon juice, and vanilla. Let sit at room temperature for 20 minutes, stirring once halfway through. The berries will soften and release a bright red syrup that soaks perfectly into the biscuits.

Step 2: Preheat the oven and prep your pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper (or use an ungreased light-colored sheet pan).

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined. This quick whisk helps the biscuits rise evenly and keeps the sweetness consistent throughout.

Step 4: Cut in the cold butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-size bits of butter still visible.

Those little butter pieces are a good thing: they melt in the oven and create flaky layers.

Step 5: Add cream and shape the biscuits

Pour in 1 cup (240 ml) cold heavy cream. Stir gently with a fork or spatula just until a shaggy dough forms and there are no big dry patches of flour.

Turn the dough out onto a lightly floured counter. Gently pat it into a rectangle about 1 inch thick. Fold the dough in half, then pat it back to 1 inch thick (this simple fold adds layers without overworking the dough).

Using a 3-inch round cutter, cut 6 biscuits by pressing straight down (don’t twist). Place them on the prepared sheet pan with the sides just barely touching for taller biscuits.

Step 6: Bake until tall and golden

Brush the tops of the biscuits with 2 tbsp (30 ml) cold heavy cream. Bake for 14–16 minutes, until the tops are golden brown and the biscuits look risen and set.

Cool on the pan for 10 minutes before slicing and assembling. Warm biscuits are great; piping hot biscuits can melt the cream too much.

Step 7: Whip the mascarpone cream

In a large bowl (or the bowl of a stand mixer), add the cold mascarpone, powdered sugar, vanilla, and salt. Mix on medium speed for about 20–30 seconds, just until smooth.

With the mixer running on low, slowly pour in the cold heavy cream. Increase speed to medium-high and whip until soft to medium peaks form, about 60–90 seconds. The cream should be plush and spoonable, not stiff or grainy.

Step 8: Assemble the shortcakes and serve

Split each biscuit in half horizontally using a serrated knife. Spoon a generous amount of macerated strawberries (plus plenty of their syrup) over the bottom half. Add a big dollop of mascarpone whipped cream, then cap with the biscuit top.

Finish with another spoonful of berries and a small extra dollop of cream if you’d like. Serve immediately so the biscuits stay crisp at the edges and tender inside.

Pro Tips

• Keep everything cold for flaky biscuits: cold butter and cold cream help create lift and layers.
• Don’t overmix the dough: stir just until it comes together. Overworking makes biscuits tough.
• Cut biscuits cleanly: press the cutter straight down (no twisting) for the best rise.
• Whip mascarpone gently at first: mixing it briefly with sugar before adding cream prevents lumps.
• Adjust strawberry sweetness: if berries are very sweet, reduce sugar to 1/4 cup (50 g); if tart, keep the full 1/3 cup.

Variations

• Balsamic strawberry shortcake: add 1 tsp balsamic vinegar to the strawberries along with the lemon juice for a deeper, jammy flavor.
• Lemon mascarpone cream: add 1 tsp lemon zest to the mascarpone mixture for a brighter, citrusy whipped cream.
• Mixed berry version: replace half the strawberries with blueberries or raspberries (keep total fruit at 1 1/2 lb / 680 g).

Storage & Make-Ahead

Best day-of: Shortcakes are at their peak when assembled right before serving.

Biscuits: Store baked, completely cooled biscuits airtight at room temperature for up to 2 days. Rewarm in a 300°F (150°C) oven for 8–10 minutes.

Strawberries: Refrigerate macerated strawberries in a covered container for up to 2 days. Bring to room temperature for 10–15 minutes before serving for the juiciest texture.

Mascarpone whipped cream: Refrigerate in an airtight container for up to 2 days. If it firms up, whisk by hand a few strokes to loosen.

Make-ahead plan: Bake biscuits (day before), macerate strawberries (up to 24 hours ahead), whip mascarpone cream (up to 24 hours ahead), then assemble just before serving.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, fat 32 g, saturated fat 19 g, carbohydrates 52 g, fiber 3 g, sugars 24 g, protein 7 g, sodium 350 mg.