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Decadent Chocolate Covered Strawberry Shortcake Recipe with Easy Mascarpone Cream

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A quick and easy dessert featuring tender buttery shortcakes, silky mascarpone cream, and juicy chocolate-covered strawberries. Perfect for special occasions or a spontaneous treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2/3 cup (160 ml) heavy cream, plus extra for brushing tops
  • 1 teaspoon vanilla extract
  • 1 cup (240 g) mascarpone cheese, cold
  • 1/2 cup (120 ml) heavy cream, cold
  • 1/4 cup (30 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pound (450 g) fresh strawberries, washed and dried thoroughly
  • 8 ounces (225 g) dark chocolate chips or chopped dark chocolate
  • 1 tablespoon coconut oil or vegetable oil (optional)

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter cubes and cut into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.
  2. Pour in heavy cream and vanilla extract. Stir gently until just combined; dough will be sticky but manageable. Add a splash more cream if too dry.
  3. Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Cut rounds using a biscuit cutter or glass (about 3 inches diameter). Place on parchment-lined baking sheet. Brush tops with heavy cream.
  4. Bake at 425°F (220°C) for 12-15 minutes until golden brown and puffed. Cool on a wire rack.
  5. In a chilled bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Whip with electric mixer on medium-high speed until soft peaks form. Avoid overwhipping.
  6. Set up a double boiler or heatproof bowl over simmering water. Melt dark chocolate with coconut oil (optional), stirring until smooth and glossy. Remove from heat and cool slightly.
  7. Ensure strawberries are completely dry. Dip each strawberry into melted chocolate using toothpicks or by holding the stem. Let excess drip off and place on parchment to set. Refrigerate briefly if desired.
  8. Slice shortcakes in half horizontally. Spoon or pipe mascarpone cream on bottom half, add chocolate-covered strawberries sliced or whole, then top with other half. Add a final dollop of mascarpone cream and garnish with a whole dipped strawberry.

Notes

Keep butter cold when making dough to ensure flakiness. Chill bowl and beaters before whipping mascarpone cream to avoid curdling. Melt chocolate gently and avoid water contact. Dry strawberries thoroughly before dipping. Assemble shortcakes just before serving to prevent sogginess. Components can be stored separately for up to 2 days.

Nutrition

Keywords: chocolate covered strawberries, strawberry shortcake, mascarpone cream, easy dessert, quick dessert, special occasion dessert

Find it online: https://sagestirs.com/decadent-chocolate-covered-strawberry-shortcake-recipe-with-easy-mascarpone-cream/