Strawberry-lime shortcake with mascarpone cream
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  • Kid approved
  • Vegetarian
préparation
30minutes
servings
8-10
type of dish
Desserts
préparation
30minutes
servings
8-10
type of dish
Desserts
Strawberry-lime shortcake with mascarpone cream
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  • Kid approved
  • Vegetarian
préparation
30minutes
servings
8-10
type of dish
Desserts
préparation
30minutes
servings
8-10
type of dish
Desserts
ingredient
  • Lime-marinated strawberries
  • 750 ml fresh strawberries , hulled and sliced
  • 45 ml sugar
  • 5 leave(s) mint , chopped
  • 10 ml lime zeste (about 2 limes)
  • 30 ml lime juice (about 2 limes)
  • Whipped mascarpone cream
  • 275 g of mascarpone cheese (1 container), at room temperature
  • 500 ml whipping cream 35% M.F.
  • 80 ml sugar
  • Assembly
  • 2 sponge cake(s)
  • 12-15 fresh strawberries whole, hulled, for decoration
  • To taste, leave(s) mint for decoration
  • Lime-marinated strawberries
  • 750 ml fresh strawberries , hulled and sliced
  • 45 ml sugar
  • 5 leave(s) mint , chopped
  • 10 ml lime zeste (about 2 limes)
  • 30 ml lime juice (about 2 limes)
  • Whipped mascarpone cream
  • 275 g of mascarpone cheese (1 container), at room temperature
  • 500 ml whipping cream 35% M.F.
  • 80 ml sugar
  • Assembly
  • 2 sponge cake(s)
  • 12-15 fresh strawberries whole, hulled, for decoration
  • To taste, leave(s) mint for decoration
prep time
Lime-marinated strawberries
  1. Combine strawberries, sugar, mint, lime zest and juice together in a large bowl.
  2. Marinate about 15 minutes at room temperature, stirring occasionally. Set aside.
Whipped mascarpone cream
  1. In a small bowl, beat the mascarpone cheese with electric beaters at medium speed for about 1 minute, until an even consistency.
  2. In a large bowl, beat the cream at high speed until soft peaks form. Add the sugar and continue beating until stiff peaks form.
  3. Incorporate the mascarpone cheese beating at low speed (only 60 to 90 seconds) until smoothly blended.
Assembly
  1. Place a sponge cake on a serving plate or cake stand.
  2. Spread half the marinated strawberry slices over the cake.
  3. Add one-third of the mascarpone cream over the strawberries.
  4. Cover with the second cake and repeat steps.
  5. Finish with the remaining cream and decorate with whole strawberries and mint leaves.