Berry Shortcakes with Mascarpone Cream
Berry Shortcakes with Mascarpone Cream are one of our favorite summer desserts. I start these shortcakes by making sweet buttery biscuits. While the biscuits bake, I make mascarpone whipped cream and sweeten berries with some sugar. Then, I serve the shortcakes stuffed with the berries and cream. We like these shortcakes for several reasons. First of all, I like that I can make this entire dessert in just thirty minutes. Secondly, I like that I usually have most of these ingredients already on hand. That means I can make this dessert fairly inexpensively. And, lastly, we all love the buttery biscuits, the fluffy whipped cream, and the sweet berries.
The Equipment I Used
- An Electric Mixer- You’ll need this to whip the cream.
- A Food Scale- For perfect baking results every time, use a food scale to weigh your flour.
- A Sheet Pan- You’ll need this to bake your shortcakes.
The Ingredients Needed for Berry Shortcakes with Mascarpone Cream
- Butter- Use unsalted butter. I always use Kerry Gold butter. Use very cold butter.
- Flour- Be sure to use all-purpose flour. I highly recommend weighing your flour.
- Decorating Sugar-Use this to sprinkle on the top of the biscuits. You can also use regular granulated sugar.
- Buttermilk- I always use full fat buttermilk for a richer taste.
- Cream- For the whipped cream, use heavy cream, not half and half or light cream.
- Mascarpone Cheese- You can find this in your market’s gourmet cheese section.
- Berries- Use the freshest berries that you can find.
How I Made my Shortcakes
- First, I made the shortcakes. Try not to overmix the dough. Stir the ingredients until they’re just combined.
- Next, while the shortcakes baked, I made the whipped cream. Start whipping on low speed, and gradually increase the speed.
- Finally, I split the biscuits in half, and spooned on the creams and berries.
If you like fluffy whipped cream, sweet berries, and buttery biscuits, you need to try these scrumptious Berry Shortcakes with Mascarpone Cream.
Berry Shortcakes with Mascarpone Cream
Equipment
- electric mixer
Ingredients
For the Biscuits:
- 3 cups all purpose flour (360g)
- 1 tsp. salt
- 1 tbsp. baking powder
- 2 tbsp. granulated sugar
- 10 tbsp. cold unsalted butter, cut in half inch pieces (140g)
- 1 cup full fat buttermilk, plus two tablespoons, divided
- 1 tbsp. decorating sugar (optional)
For the Vanilla Mascarpone Whipped Cream:
- 1 cup heavy cream
- 2 tbsp. mascarpone cheese
- 2 tsp. granulated sugar
- 1 tsp. vanilla extract
To Assemble the Shortcakes:
- 1 pint strawberries, sliced, and mixed with 1 tablespoon sugar
- 1 pint blueberries
Instructions
- Begin by making the Biscuits: Preheat the oven to 425 degrees.
- In a large bowl, sift together the flour, salt, sugar and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Set aside two tablespoons of buttermilk. Using a fork, gradually stir in a cup of buttermilk. Try and stir as little as possible. On a floured board, pat the dough into a one-inch-thick rectangle. Using a four- inch biscuit cutter, cut out biscuits. It's okay to reroll the dough but try to handle the dough as little as possible. Place the biscuits on a heavy, parchment lined baking sheet. Brush with two tablespoons of buttermilk and sprinkle with a tablespoon of decorating sugar. Bake them about 15 minutes or until they're light brown. Let cool completely on a wire rack.
- For the Strawberries: Mix the strawberries with the sugar.
- Make the Vanilla Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat together all the ingredients until the cream is fluffy. Start on low and gradually increase the speed to high.
- Split the biscuits and layer on the strawberries, blueberries and whipped cream.
