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Strawberry Shortcake Cake with Mascarpone Cream

These Strawberry Shortcakes are almost as delightful to look at as they are to eat. Perfect, tender shortcake biscuits set the stage for silky-sweet mascarpone whipped cream and strawberries sparkling with orange-vanilla sauce. You’ve never had strawberry shortcakes quite like these before, so go all out for this special treat!

Strawberry Shortcake Cake with Mascarpone Cream

This Strawberry Shortcake Cake gives a new twist to an old classic. Vanilla cake layers, fresh strawberries, and mascarpone whipped cream!
Prep Time20 mins
Cook Time25 mins
Macerating & Chilling2 hrs 10 mins
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: American, British, Italian
Keyword: Mascarpone, Mascarpone Whipped Cream, Strawberry short cake, Summer Dessert
Servings: 6 (6 Short Cakes)
Calories: 642kcal

Equipment

  • Cuisinart 14-Cup Food Processor
  • Cuisinart Fine-Mesh Sieve Set
  • KitchenAid 7-Speed Digital Hand Mixer

Ingredients

THE SHORTCAKES, PULSE

  • 2 cups All-purpose flour
  • ¼ cup Granulated sugar
  • 1 tbsp. Baking powder
  • tsp. Table salt
  • 6 tbsp. Cold unsalted butter, cut into ¼-inch pieces
  • 2 Hard-cooked egg yolks, pressed through a fine-mesh sieve
  • ¾ cup Heavy cream
  • Minced zest of 1 orange
  • 1 tsp. Pure vanilla
  • 1 tsp. Almond extract
  • 2 tbsp. Unsalted butter, melted and slightly cooled
  • Coarse sanding sugar
  • Sliced almonds

THE STRAWBERRIES, COMBINE

  • 8 oz. Fresh strawberries, hulled and sliced
  • 2 tbsp. Sugar
  • 2 tbsp. Fresh orange juice
  • ¼ tsp. Pure vanilla
  • ¼ tsp. Almond extract
  • Pinch of table salt

THE WHIPPED CREAM, BEAT

  • ¾ cup Heavy cream
  • ½ cup Mascarpone cheese or crème fraîche
  • 2 tbsp. Sugar

Instructions

The Shortcakes

  • Pulse flour, granulated sugar, baking powder, and salt in the bowl of a food processor to combine. Add cold butter and pulse until mixture resembles coarse meal.
  • Add sieved yolks, cream, zest, vanilla, and almond extract; pulse until a dough forms.
  • Turn dough out onto a lightly floured work surface, and knead 2–3 times until smooth. Pat into a 1-inch-thick round. Using a 3-inch-round cutter, cut out 6 shortcakes, rerolling as needed; transfer to a parchment-lined baking sheet and chill at least 30 minutes or up to 2 hours.
  • Preheat oven to 350°. Brush shortcakes with melted butter and sprinkle with sanding sugar and almonds. Bake shortcakes until golden brown, 22–24 minutes, rotating halfway through.

The Strawberries

  • Combine strawberries, sugar, orange juice, vanilla, almond extract, and salt; let sit at least 10 minutes to macerate.

The Whipped Cream

  • Beat cream, mascarpone, and sugar with a hand mixer in a chilled bowl until stiff peaks form.

Assemble

  • Halve shortcakes and place bottoms on serving dishes. Pipe or spoon whipped cream over bottoms of shortcakes, spoon strawberries and juices over whipped cream, and top with remaining shortcake halves.

Notes

Per serving, Calories: 642

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories642
  • % Daily Value *
  • Total Fat 47g 73%
    • Saturated Fat 28g 140%
  • Cholesterol 210mg 70%
  • Sodium 356mg 15%
  • Total Carbohydrate 48g 16%
    • Protein 8g 16%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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