Strawberry Mascarpone Shortcakes

Let’s celebrate spring, Easter, and strawberry season all in one sweet bite. Here in South Carolina, we eagerly await the arrival of local strawberries each year, usually in early April, though after this past winter, their timing feels a little uncertain. Thankfully, good quality store-bought berries can still bring this dessert to life when needed.

What I love most about this recipe is the blend of traditions of my youth: tender, buttery Southern biscuits paired with the rich, tangy elegance of Italian mascarpone. It’s a simple fusion that feels both comforting and just a little bit special…..perfect for the season.

You will need:

8 pre-made biscuits

4 tbsp butter

3 tbsp granulated sugar

8 oz container of Mascarpone softened

1 tsp vanilla

2 cups sliced strawberries

Mix the sliced strawberries with 1 tbsp sugar and set aside.  These are best if they sit a few hours.  Melt the butter with remaining 2 tbsp sugar.  Place biscuits in a baking dish, and drizzle with sugar butter.  Bake according to directions.    Mix mascarpone and vanilla.    Let biscuits cool, and when ready to serve, build the shortcake.  Slice the biscuit in half, spread a little mascarpone mixture, add a spoonful of strawberries, place top half of biscuit over it, spoon more berries then top with more mascarpone.

Prep time 10+ minutes ( the longer the strawberries sit the better)

Cook time 15 minutes

Servings 4