Strawberry Shortcake with Vanilla Mascarpone Whipped Cream

There are some desserts that just feel like summer, and strawberry shortcake is definitely one of them.

But I wanted this one to be a little more special than the classic version. Instead of a biscuit-style shortcake, this recipe uses a soft, tender buttermilk shortcake with a hint of vanilla, almond, and lemon. Because we want a simple cake we can throw together quickly and that looks good.

Then comes the good stuff: juicy strawberries tossed with a little sugar and lemon juice, all piled on top of a cloud of vanilla mascarpone whipped cream.

And that whipped cream? I could honestly eat it with a spoon and call it dessert.

The combination of the buttery shortcake, fresh strawberries, and creamy mascarpone makes this one of those desserts that looks fancy but is actually pretty simple to put together.

Why You'll Love This Strawberry Shortcake

• Soft, tender buttermilk shortcake

• Fresh strawberries with a little lemon for brightness

• Creamy vanilla mascarpone whipped cream

• A hint of almond extract throughout

• Lemon zest in the shortcake adds just the right amount of freshness

• Optional turbinado sugar gives the top a delicious crunch

• Perfect for spring and summer gatherings

Ingredients

Buttermilk Shortcake

• 2 cups all-purpose flour

• 2 tablespoons cornstarch

• 4 teaspoons baking powder

• ½ teaspoon salt

• ¾ cup granulated sugar

• ½ cup cold unsalted butter

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 1 teaspoon lemon zest

• ¼ cup Turbinado sugar for topping, optional

Vanilla Mascarpone Whipped Cream

• 1 cup cold heavy whipping cream

• 4 ounces cold mascarpone cheese

• ¼ cup powdered sugar

• 1 tablespoon vanilla bean paste or ½ tablespoon vanilla extract

• ¼ teaspoon almond extract, optional

• Pinch of salt

Strawberry Topping

• 1 pint fresh strawberries, rinsed and sliced

• 1–2 tablespoons granulated sugar

• 1 teaspoon fresh lemon juice

The Shortcake

The shortcake is where this recipe gets a little different.

Instead of making individual biscuits, this is baked as one 8-inch round cake and sliced into wedges for serving.

The combination of buttermilk and cold butter keeps the shortcake tender and gives it a subtle tang that works so well with the sweet strawberries.

And don't be tempted to completely work the butter into the flour.

You actually want some small pieces of cold butter to remain throughout the dough. Those little pockets of butter help create that tender texture we're after.

A Little Almond + Lemon

I love adding both almond extract and lemon zest here.

The almond extract gives the shortcake a subtle bakery-style flavor, while the lemon zest adds a little brightness without making the shortcake taste lemony.

It's one of those little details that you might not immediately identify, but you'll notice that the whole dessert just tastes better.

Don't Skip the Turbinado Sugar

Okay, technically you can skip it.

But I wouldn't.

Sprinkling turbinado sugar over the shortcake before baking creates a slightly crunchy, sparkly top that contrasts with the soft center.

So you get: crunchy top + tender shortcake + creamy whipped cream + juicy strawberries.

That's a pretty good situation.

The Vanilla Mascarpone Whipped Cream

This might be my favorite part.

Mascarpone makes the whipped cream richer and a little more stable than traditional whipped cream, while vanilla bean paste gives it those little flecks of vanilla and a deeper vanilla flavor.

The key here is to make sure everything is cold.

Cold mascarpone. Cold heavy cream. Cold bowl if you want to take it one step further. Whip it until you reach medium-stiff to stiff peaks, then stop.

Don't keep mixing just because you can. Overwhipped cream can quickly turn grainy, and we want fluffy and creamy, not accidentally making butter.

Let the Strawberries Do Their Thing

The strawberries only need three things:

Sugar. Lemon juice. A little time.

Toss the sliced strawberries with the sugar and lemon juice, then let them sit in the refrigerator for about 20–30 minutes. This gives the strawberries time to release some of their juices and creates a simple strawberry syrup that is absolutely perfect spooned over the shortcake.

Fresh strawberries really don't need much help. They just need a little encouragement.

A Few Tips for the Best Strawberry Shortcake

Keep the Butter Cold

Cold butter is important for the shortcake. Work it into the flour until you have a coarse, crumbly mixture with some small pieces of butter remaining.

Don't Overmix the Batter

Once you add the buttermilk, gently stir everything together just until combined.

The batter will be thick and sticky.

That's exactly what you want.

Don't Overbake

Bake until the shortcake is golden and a toothpick comes out with a few moist crumbs.

You want the center to stay tender, so don't wait for the toothpick to come out completely clean.

Let It Cool Completely

I know you're going to want to pile everything on as soon as the shortcake comes out of the oven.

Don't.

The shortcake needs to cool completely before adding the mascarpone whipped cream, otherwise you'll end up with a very unfortunate melted-whipped-cream situation.

We've waited this long. We can wait a little longer.

Storage

Store leftover assembled strawberry shortcake covered in the refrigerator.

If you're planning ahead, keep the components separate, the shortcake at room temperature once cooled, and the strawberries and mascarpone whipped cream refrigerated, then assemble when you're ready to serve.