Strawberry Shortcake Cake With Mascarpone Cream Recipes

STRAWBERRY SHORTCAKE CAKE WITH MASCARPONE CREAM

Steps:

• No.1 | Preheat your oven to 350°.
• No. 2 | In a bowl or container, gently toss the strawberries with 1 tbsp of maple syrup and 1 tbsp of orange liqueur. Cover and place in your fridge until serving.
• No. 3 | In the bowl of a stand mixer, whisk 1/2 cup of heavy cream until it starts to thicken. Add 1/2 cup of mascarpone cheese, 1 tbsp maple syrup and 1 tbsp 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 1/2 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.

SUMMER-FRUIT SHORTCAKE WITH MASCARPONE

Steps:

• Make cake:
• Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze. Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms. Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture. Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.
• Make filling:
• Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.
• Meanwhile, beat mascarpone, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.
• Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.
• Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

ITALIAN-STYLE STRAWBERRY SHORTCAKE

Steps:

• Set aside a few pretty strawberry slices for garnish; sprinkle remaining strawberries with sugar in a bowl and let stand for 10 minutes for juice to form.
• Mix mascarpone cheese and whipped topping together in a separate bowl. Place torn pieces of angel food cake into a trifle dish; spread strawberries and their juice on cake pieces and top with mascarpone mixture. Decorate with retained strawberry slices. Refrigerate until serving time.