Description

A fluffy, buttery strawberry shortcake featuring protein-packed whipped mascarpone cream and macerated fresh berries. This recipe balances indulgence with nutrition, providing sustained energy without the sugar crash.

Ingredients

Scale

2 cups (250g) All-Purpose Flour (unbleached)
3 tablespoons Granulated Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1/2 cup (113g) Unsalted Butter, cold and cubed
3/4 cup (180ml) Heavy Cream, cold
1 teaspoon Vanilla Extract
8 oz (225g) Mascarpone Cheese
1 cup (240ml) Heavy Whipping Cream, cold
2–3 tablespoons Maple Syrup or Honey
1.5 lbs (680g) Fresh Strawberries, hulled and sliced
1 tablespoon Sugar (for berries)
1 teaspoon Lemon Juice (for berries)

Instructions

Preheat oven to 400°F (200°C). Hull and slice strawberries, then toss with 1 tablespoon sugar and 1 teaspoon lemon juice. Let sit for 15 minutes to macerate.
In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt.
Add cold, cubed butter to the flour mixture. Use a pastry blender or fingers to cut butter into flour until it resembles coarse crumbs with pea-sized butter pieces.
In a separate small bowl, whisk together heavy cream and vanilla extract.
Pour the cream mixture into the flour mixture and stir gently with a fork until just combined. Do not overmix.
Turn dough onto a floured surface and gently pat into a 1-inch thick circle. Cut into 8 equal wedges.
Place biscuit wedges on a parchment-lined baking sheet, about 2 inches apart.
Bake for 15-18 minutes until golden brown and firm to the touch. Cool on a wire rack for 10 minutes.
In a chilled bowl, combine mascarpone, cold heavy whipping cream, maple syrup, and vanilla. Beat with an electric mixer on medium-high speed until stiff peaks form.
Split cooled biscuits in half horizontally. Place bottom halves on plates, top with macerated strawberries, and add a generous dollop of whipped mascarpone cream. Serve immediately.

Notes

Keep all ingredients cold, especially the butter and cream, to ensure flaky biscuits and proper whipping. Do not overmix the dough to avoid tough biscuits. For best results, use fresh strawberries; if using frozen, thaw and pat dry thoroughly. The cream and biscuits can be prepped ahead, but assemble just before serving to prevent sogginess.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 biscuit half with
Calories: 320
Sugar: 22
Sodium: 250
Fat: 18
Saturated Fat: 11
Carbohydrates: 35
Fiber: 3
Protein: 6

Keywords: strawberry shortcake, mascarpone cream, homemade biscuits, summer dessert, protein dessert, easy baking, fresh berries