Mixed Berry Shortcakes with Mascarpone Cream is a delightful dessert. A buttery, flaky shortcake with raspberries, blueberries, blackberries, and strawberries, topped with whipped mascarpone cream. It's so delicious, easy to make, and the perfect way to enjoy all of the fresh berries Spring has to offer!

Mixed Berry Shortcakes with whipped mascarpone cream on a plate with a spoon

I love this time of the year because all of my favorite fruits and vegetables begin coming into season! From these Brown Butter Mixed Berry Crumb Bars to this perfectly sweet Strawberry Rose Streusel, I have to admit, berries are one of my favorite things to bake with. They're healthy, full of sweet unique flavors, and they're so much fun to eat!

This Mixed Berry Shortcake with Mascarpone Cream is no different. The shortcake is a flaky, buttery biscuit topped with sugar and baked to perfection. The whipped cream filling consists of mascarpone and powdered sugar to give this dessert a subtle but sweet accent. Lastly, but never least - the berries. Raspberries, blueberries, blackberries, and strawberries! Top these shortcakes off with some of these delicious berries and you've got a match made in heaven. This dessert could not be more perfect.

how do you make mixed berry shortcakes with mascarpone cream?

Start by mixing together the berries with sugar and lemon juice. Place them in the refrigerator to chill. Then begin making the shortcakes! Add the dry ingredients to a food processor and slowly begin to add the cold cubed butter. Blend until crumbly.

Place crumbly flour mixture into a bowl and slowly begin adding buttermilk until a shaggy dough begins to form. Place onto a well floured work surface and knead together. Flatten and cut into four pieces and place each piece on top of each other. Using a rolling pin, flatten into a rectangle until dough is about a ½ inch thick. Using a 3 inch biscuit cutter or cookie cutter, cut shortcakes out of the dough. Place on a baking sheet (I used the baking sheet from Calphalon from their Calphalon Nonstick Bakeware 10-Piece Bakeware Set).

Use any scraps to re-roll the dough into a ½ inch rectangle and continue to cut shortcakes until you have about 10- 11. Place shortcakes in the freezer for 10 minutes. Brush shortcakes with heavy cream and demerara sugar or coarse sugar and bake for 15-18 minutes until slightly golden brown. Allow the shortcakes to cool completely. I set the shortcakes on a cool rack (I used the cooling rack from the Calphalon Nonstick Bakeware 10-Piece Bakeware)

time to assemble these mixed berry shortcakes!

Make the mascarpone cream by beating together heavy cream, vanilla, and sugar. Once stiff peaks are reached, fold in mascarpone until smooth.

Cut each shortcake in half, spoon mixed berries on the bottom half and then top with mascarpone whipped cream. Place top half of shortcake on top then top with additional cream and berries. Garnish with mint leaves (completely optional), then dig in!

what do I need to make mixed berry shortcakes with mascarpone cream?

The list of bakeware below are recommendations on what to use to make this recipe come together quickly and easily!

Food processor, not mandatory but highly recommended
Stand Mixer of Hand Mixer
Calphalon Baking Sheet
Calphalon Cooling Rack
Bread Knife/Serrated Knife
Basting Brush

hot off the press!

Last month, I joined the Calphalon family and became a part of their Ambassador team! I am ecstatic to share with you some of my favorite items from Calphalon as I've been using their cookware for years! The items in the bakeware set that I used for these Mixed Berry Shortcakes have been used for quite some time and I could not be more excited to recommend them to you!

As someone who cooks on a daily basis and has tried almost every piece of cookware that you can possibly imagine, I am happy to report that their bakeware and cookware is unparalleled when it comes to durability, conducting heat, how easy they are to clean, and how practical they are. (This set comes with a 9x13 pan with a lid!! Say goodbye to messy plastic wrap and aluminum foil!)

Calphalon's products make the cooking process seamless because I don't have to spend hours using a bunch of different items to get on desired result. For instance, for these Mixed Berry Shortcakes with Mascarpone Cream. I used both the baking sheet as well as the cooling rack and was able to easily move through the recipe without shuffling through my kitchen cabinets for a bunch of different pots and pans to get one desired result.

more desserts that i can't get enough of!

The recipe and blog post for Mixed Berry Shortcakes with Mascarpone Cream was made in partnership with Calphalon! I received compensation and product in exchange for this work. My opinions on their bakeware are genuine. If I didn't love their amazing products, I would certainly mention it! Thanks for your continued support!

Mixed Berry Shortcake with Mascarpone cream

0 from 0 votes

Recipe by Britney Breaks Bread Course: DessertCuisine: AmericanDifficulty: Moderate

Servings

servings

Prep time

hour

Cooking time

minutes

Calories

300

kcal

Mixed Berry Shortcake is a delightful dessert. A buttery, flaky shortcake with raspberries, blueberries, blackberries, and strawberries, topped with whipped cream. It's so delicious, easy to make, and the perfect way to enjoy all of the fresh berries Spring has to offer!

Ingredients

4 cup All-Purpose Flour
½ cup Brown Sugar
2 sticks Unsalted Butter, cold
2 tbsps Baking Powder
½ tsp Kosher Salt
¼ tsp Nutmeg
1 ¼ cup Buttermilk
2 tbsps Heavy Cream
Demerara Sugar, for Sprinkling
Whipped Cream
8 oz Mascarpone, cold
1 ¼ cups Heavy Cream
¾ cup Powdered Sugar
1 tsp Vanilla Extract
Mixed Berries
1 cup Raspberries
2 cups Strawberries, sliced
1 cup Blueberries
½ cup Blackberries
1 lemon
½ cup Sugar
Mint leaves, for garnish (optional)

Directions

In a large bowl, combine raspberries, sliced strawberries, blueberries, and blackberries. Pour sugar into bowl and squeeze juice from one lemon. Toss everything together and allow this to sit in the refrigerator until ready to use.
Preheat oven to 425 degrees °F.
Add Flour, brown sugar, baking powder, salt, and nutmeg to a food processor and blend until combined. Slice each stick of cold butter into 8 pieces. Set food processor to medium speed and begin to add cold cubed butter and pulse until flour becomes crumbly.
Add flour/butter mixture to a bowl and slowly begin to add buttermilk, kneading the dough until it comes together to form a shaggy mass. Continue to knead until dough is no longer crumbly.
Toss dough onto a well-floured surface and cut into four pieces. Place each piece on top of the other and using a rolling pin, roll out into a rectangle until dough is about a ½ inch thick. Use a 3 inch cookie cutter or biscuit cutter to cut the shortcakes out of the dough. Use scraps and roll back into a rectangle shape and continue to cut shortcakes until you have about 10-11 cakes.
Place each shortcake onto a baking sheet. Freeze for 10 minutes.
Brush each shortcake with heavy cream and sprinkle demerara sugar or coarse sugar on top (optional).
Bake for 15-18 minutes, until slightly golden brown. Allow shortcakes to cool completely once removed from the oven.
Add cold heavy whipping cream, powdered sugar, and vanilla extract to a stand mixer with the whisk attachment. Beat on medium high speed until stiff peaks form, about 2-2 ½ minutes. Fold in mascarpone until smooth.
Cut each short cake in half and spoon berries on the bottom half. Top with Mascarpone whipped cream. Add top of the shortcake on top and add additional berries as desired. Top with addition whipped cream, garnish with mint.