I LOVE, LOVE, LOVE this dessert! Growing up, my absolute favorite dessert was strawberry shortcake with those syrupy strawberries spooned over angel food cake and a huge dollop of whipped cream on top. M’mm, I’m drooling just writing about it. I also can’t think of a better treat to make and serve to moms on Mother’s Day or for any occasion. I recently treated myself to this tart and sweet confection, and it is delicious! AND, the mascarpone cheese creates the smoothest and sweetest whipped cream, ever. I’ve noticed that most of my recipes here contain cheese of some sort, so why not one more? Because… mascarpone cheese.
I used a box mix for the angel food cake because it’s quick and easy. I strayed away from the classic recipe by using a shallow tart pan to make individual cakes, and they look so pretty, don’t they? The individual cakes also bake faster than a whole cake in one pan, so adjust the cake box mix directions for time and varying oven temperatures. After the cakes baked, I turned them upside down and used a tamper to create a small well to hold the strawberries and cream. You don’t have to do this, but I thought it looked pretty and unique, and pretty food always tastes better to me. I also didn’t add any extra sugar to the strawberries. They have their own natural and perfect blend of sweetness and tartness, so I didn’t want the extra sugar. The whipped cream has enough sweetness to compliment the strawberries. If you want syrupy strawberries, just combine the strawberries with sugar or create a simple syrup by boiling water and sugar.
You can use this recipe with any fruit (imagine peaches…yum!) and with large shortbread cookies, sugar cookies, or biscuits in place of angel food cake. If you try this recipe, let me know! Leave a comment, rate it to help others, and don’t forget to share your dish on social media and tag #southerncooked. Enjoy, friends!
Strawberry Shortcake with Mascarpone Cream
Yield 12 cakes
A simple and tasty take on the classic strawberry shortcake.
- 1 box Angel Food Cake Mix
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 6 Tbsp confectioner's sugar
- 2 cups mascarpone cheese (16 ounces), room temperature
- 10 cups strawberries, sliced
- Mix cake mix and bake in a mini-tart pan (I used a pan with 1-inch depth) according to box directions. Adjust the baking time if dividing into mini tart pan; it will not take as long to cook as the box directions state.
- Very lightly tamp the bottom of the baked cakes to create a shallow well to hold the strawberries.
In a medium bowl, beat the cream with an electric mixer until thick. Add the confectioners' sugar and vanilla and continue to beat until the cream holds soft peaks. Add the mascarpone cheese and beat until thick and smooth.
- Place the shortcakes on serving plates. Place a dollop of the whipped cream onto each shortcake. Spoon some of the strawberries on each shortcake.
- Garnish each cake with an extra dollop of the whipped cream and a sprig of mint, if desired.
- If you prefer syrup based strawberries on your shortcake, mix the strawberries with sugar.
- Instead of Angel Food cake, use large shortbread cookies or biscuits.
Serving Size 1 cake
Amount Per Serving
% Daily Value
Total Fat 6.3 g
Saturated Fat 3.8 g
Cholesterol 23 mg
Sodium 309 mg
Total Carbohydrates 46.9 g
Dietary Fiber 2.4 g
Sugars 33.2 g
Protein 7.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.