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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!
Make my mascarpone cheesecake next!
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 1/2 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 1/2 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 9×13 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!
- Mixed Berry Trifles with Butter Cake
- Brown Butter Mixed Berry Crumble Bars
- Cardamom Rhubarb Shortcakes
- Spiced Peach Shortcakes
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!
Strawberry Shortcakes on Biscuits
Ingredients
Whipped Cream
- 8 oz Mascarpone, cold, (you can also use cream cheese)
- 1 1/2 cups Heavy Cream
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
Macerated Strawberries
- 1 lb Strawberries, sliced
- 2 tbsp Lemon Juice
- 3 tbsps Sugar
- 1 tbsp Strawberry Jam
- Mint leaves, for garnish (optional)
Instructions
- Make a batch of my homemade buttermilk biscuits. Let them cool to room temperature. Homemade Buttermilk Biscuits
- In a large bowl, combine sliced strawberries, lemon juice, sugar, and strawberry jam. Toss together and let the strawberries sit for 30 minutes. 1 lb Strawberries, sliced 2 tbsp Lemon Juice 3 tbsps Sugar 1 tbsp Strawberry Jam
- Add cold heavy whipping cream, mascarpone, 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 1/2 minutes. Fold in mascarpone until smooth. 1 1/2 cups Heavy Cream 8 oz Mascarpone, cold 1/2 cup Powdered Sugar 1 tsp Vanilla Extract
- 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. Mint leaves, for garnish (optional)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Breakfast
Butter Swim Biscuits
Main Course
Juicy Pan Seared Pork Chops
Desserts
Vanilla Pound Cake
Breakfast
The marscapone cream was perfect! So light and not overly sweet.
Such a delightful little dessert! I almost used only strawberries but decided to just follow this to the letter and use all the berries listed and I had no regrets!! They were delicious and I cannot wait to have them again!
This was the perfect dessert to end my brunch meal with friends. Everyone loved it! I especially loved the fresh berries paired with the airy mascarpone!
These shortcakes were sooo delicious! They went perfectly with the berries and cream. My family loved them!
Woohoo! I’m so happy to hear this! Thank you!
Oh my goodness! These were absolutely delicious. Me and my kids could not stop eating them. Super simple, light and fluffy, the perfect weeknight treat.
I’ve been in love with the mascarpone & berry combo. The shortbread rounds made for a perfect serving. Delicious!