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    Home » Al Fresco

    Strawberry Shortcake Cake with Mascarpone Cream

    Published: Jun 10, 2018 · Modified: Jul 10, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Our Strawberry Shortcake Cake with Mascarpone and Orange liqueur is not only the ultimate summer dessert but a year round elegant classic. With juicy strawberries tossed in maple syrup and liqueur, creamy mascarpone and whipped cream and a moist cake, this dessert is versatile and the perfect pack and go vehicle, ideal for backyards and picnics.

    Plate with Slice of Strawberry Shortcake Cake topped with Whipped Mascarpone Cream and Strawberries

    Do you remember the children's skipping rhyme, Strawberry Shortcake? Strawberry shortcake, huckleberry pie, who will be my lucky guy? You repeat the letters of the alphabet until the skipper stops on a letter, which is the first letter of their lucky guy's name. One of my favourite rhymes and desserts, strawberry shortcake was dreamed about even as a child, and today is still an elegant dessert dating back to the 16th century.

    But what makes a strawberry shortcake, well, a strawberry shortcake? Juicy and ripe strawberries are a must whether grown locally or purchased at a farmer's market, the freshness definitely adds to the experience. Whipped cream or an airy dairy topping is crucial, and of course the buttery, flakey and crisp texture of the shortcake. While shortcakes require technique and a moist prayer, we swapped out the classic for a simple cake, making our Strawberry Shortcake Cake the perfect make ahead or pack and go vehicle for summer backyards and picnics.

    Wood Cutting Board with Sliced Strawberries, Blue Napkin and Pairing Knife

    With strawberries infused with a splash of maple syrup and orange liqueur, the flavour affinities add to the sweetness of the strawberries to create an electric sensation – of course, you can swap the alcohol for vanilla. The cake, folded with cream, is airy and light, and a lot easier to execute than a traditional shortbread. And no shortcake recipe is complete without a dollop of fresh cream. Folding mascarpone and whipped cream together for a richer yet lighter consistency, the mascarpone adds firmness and a subtly sweet addition to the strawberries, making each bite even more heavenly.

    Strawberry shortcake cake with maple syrup bottles


    Sweet and flavourful, our Strawberry Shortcake Cake with Mascarpone and Orange Liqueur is one of those recipes you print out and pin to your refrigerator. It's one you go back to over and over again for it's simplicity but strong enough to impress company. With fresh strawberries on hand, this recipe is sure to make your summer a memorable (and delicious) one.

    How to Make Strawberry Shortcake with Mascarpone Cream

    Ingredients for Strawberry Shortcake Laid Out on Marble Table

    Ingredients for Strawberry Shortcake

    Strawberries, maple syrup, orange liqueur, mascarpone cheese, whipping cream, flour, baking powder, salt, butter, sugar, eggs.

    Macerate the Strawberries

    Macerating is a term used to describe soaking food in liquids. For our Strawberry Shortcake, we are using orange liqueur to provide a bright and citrusy note to the recipe that matches beautifully with the strawberry flavour. For this recipe, we mix 2 cups of chopped strawberries with a tablespoon of maple syrup and splash of liqueur.

    • Pouring orange liqueur into a bowl of strawberries
    • Pouring maple syrup into a bowl of strawberries

    How to Make Mascarpone Cream Topping

    In the bowl of a stand mixer, whisk ½ cup of heavy cream until it starts to thicken. Add ½ cup of mascarpone cheese, 1 tablespoon maple syrup and 1 tablespoon orange liqueur and continue to whisk until smooth and stiff peaks form. Scrape the cream into a bowl or container and place in your fridge until ready to serve.

    How to Make Shortcake Cake

    Pour ½ cup of heavy cream into the mixer bowl. Whisk on high speed until stiff peaks form. Scrape into a bowl and set aside. Prepare the dry ingredients by sifting 1 cup of flour, 1 teaspoon of baking powder, and salt onto a large piece of parchment paper.

    Switch the whisk for the beater on your stand mixer. Add ½ cup of butter and ¾ cups of sugar to the bowl and beat on high until light and fluffy with a pale colour. One at a time, add the 2 eggs, continuing to beat until shiny and silky. Stir in the orange liqueur, then slowly add the dry ingredients. Continue to mix on low until a thick batter has formed. Remove the bowl from the stand mixer. 

    Using a rubber spatula, gently fold the whipped cream into the batter. Pour the batter into a loaf pan and bake for 40-45 minutes at 350° F. Allow the cake to cool for at least 5 minutes before removing from the pan to cool to room temperature.

    How to Assemble and Style the Strawberry Shortcake Cake with Mascarpone Cream

    For serving, slice the cake into 1 inch pieces using a serrated knife. Place on a small plate and top with a few heaping spoons of strawberries. Top with a dollop of mascarpone cream, then drizzle with the syrup from the bottom of the strawberry bowl.

    • Side view of Strawberry Shortcake Cake with Mascarpone Cream and Strawberries with Maple Syrup Jug in Background

    Helpful Tools for Making Our Strawberry Shortcake Recipe

    Below are affiliate links to products that will assist you in making our Strawberry Shortcake Cake recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

    • Loaf Pan
    • Kitchen-aid Stand Mixer
    • Measuring Spoons and Cups
    • Mixing Bowls

    Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

    Two plates of Strawberry Shortcake Cake from Above

    Strawberry Shortcake Cake with Mascarpone Cream

    Chef Sous Chef
    Our Strawberry Shortcake Cake with Mascarpone and Orange liqueur is not only the ultimate summer dessert but a year round elegant classic.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Course Brunch, Dessert, food and drink
    Servings 6 servings

    Ingredients
      

    Strawberries

    • 2 cups strawberries halved
    • 1 tablespoon maple syrup
    • 1 tablespoon orange liqueur

    Mascarpone Cream

    • ½ cup mascarpone
    • ½ cup heavy cream
    • 1 tablespoon maple syrup
    • 1 tablespoon orange liqueur

    Cake

    • ½ cup whipping cream
    • 1 cup pastry or cake flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup butter + additional for greasing the pan
    • ¾ cups sugar
    • 2 eggs
    • 1 tablespoon orange liqueur

    Instructions
     

    • No.1 | Preheat your oven to 350°.
    • No. 2 | In a bowl or container, gently toss the strawberries with 1 tablespoon of maple syrup and 1 tablespoon of orange liqueur. Cover and place in your fridge until serving.
    • No. 3 | In the bowl of a stand mixer, whisk ½ cup of heavy cream until it starts to thicken. Add ½ cup of mascarpone cheese, 1 tablespoon maple syrup and 1 tablespoon orange liqueur and continue to whisk until smooth and stiff peaks form. Scrape the cream into a bowl or container and place in your fridge until ready to serve. Re-attach the mixer bowl to your stand mixer.
    • No. 4 | Pour ½ cup of heavy cream into the mixer bowl. Whisk on high speed until stiff peaks form. Scrape into a bowl and set aside. Re-attach the mixer bowl again.
    • No. 5 | Sift the flour, baking powder, and salt onto a large piece of parchment paper and set aside. 
    • No. 6 | Switch the whisk for the beater on your stand mixer. Add the butter and sugar to the bowl and beat on high until light and fluffy with a pale colour. Scrape down the sides of the bowl and turn the mixer on low. One at a time, add the eggs, continuing to beat until shiny and silky, about 1 minute. Stir in the orange liqueur, then slowly add the dry ingredients. Continue to mix on low until a thick batter has formed. Remove the bowl from the stand mixer. 
    • No. 7 | Using a rubber spatula, gently fold the whipped cream into the batter. Pour the batter into a loaf pan and bake for 40-45 minutes. Test the doneness, by inserting a knife or bamboo skewer into the centre of the cake. If it comes out clean, the cake is done, if not place it back in the oven for an additional 5 minutes. Allow the cake to cool for at least 5 minutes before removing from the pan, and an additional 15-20 minutes before serving. 
    • No. 8 | For serving, slice the cake into 1 inch pieces using a serrated knife. Place on a small plate and top with a few heaping spoons of strawberries. Top with a dollop of mascarpone cream, then drizzle with the syrup from the bottom of the strawberry bowl.

    Video

    Notes

    It is not necessary to clean the mixer bowl with each step unless desired. If you don't have a stand mixer you can use a handheld mixer or balloon whisk for making and whipping the creams.
    Keyword Beautiful Food, brunch, Cake, Dessert, Mascarpone, Picnic Food, Real Food, Shortcake, Strawberries, Whipped Cream
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    Strawberry Shortcake Cake with Mascarpone Cream Pinterest Image
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    Reader Interactions

    Comments

    1. Mary-Anne says

      June 10, 2018 at 4:45 pm

      This is absolutely stunning! Always love fresh strawberries from the market and nothing better to make than shortcake. Looking forward to making this!5 stars

      Reply
      • Chef Sous Chef says

        June 10, 2018 at 4:51 pm

        Thanks Mary-Anne. Let us know how they turn out! It tastes even better than it looks 😉

        Reply

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