Easy Strawberry Shortcake with Mascarpone Whipped Cream
Fresh strawberries are so delicious and make the perfect strawberry shortcake. This recipe is so fast and easy using store bought biscuits. Whip up for the perfect “end of summer” dessert.
Servings: 8
Ingredients
- 8 ct store bought biscuit dough (such as Pillsbury Grands)
- Raw sugar
- 1 lb strawberries, quartered
- 1/4 cup granulated sugar, divided
- Zest of 1 lemon
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 8 oz marscapone cheese
To Serve:
- Fresh mint
- Powdered sugar
Instructions
- Preheat oven to 325 degrees or as directed by packed biscuit instructions. Place biscuits on baking sheet lined with parchment or nonstick spray. Sprinkle raw sugar lightly over top. Bake according to package instructions.
- Quarter strawberries and add to a medium bowl. Sprinkle 1 Tbsp granulated sugar over top. Add lemon zest. Gently mix to incorporate and set aside.
- Add mascarpone and vanilla extract to a medium bowl. Using a hand mixer, beat until well combined. Add remaining granulated sugar and heavy whipping cream. Beat until soft peaks form. (I like to start the mixer on low speed and increase speed as the liquid incorporates).
- Remove biscuits from oven and allow time to cool.
- Slice biscuits in half. Plate bottom half on plate. Add dollop of cream mixture. Top with strawberries. Add biscuit top. Top with more cream and strawberries. Garnish with mint and dust with powdered sugar.
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