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Creamy Matcha Strawberry Shortcake Recipe with Mascarpone Cream

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A light yet indulgent spring dessert featuring fluffy matcha-infused shortcakes layered with fresh strawberries and rich mascarpone cream. Quick and easy to make, perfect for casual get-togethers or weekend treats.

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
  • 3/4 cup (180 ml) whole milk, room temperature
  • 1 tablespoon matcha powder
  • 8 ounces (225 g) mascarpone cheese, chilled
  • 1 cup (240 ml) heavy cream, cold
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (about 300 g) fresh strawberries, hulled and sliced
  • Optional: splash of lemon juice to brighten the strawberries

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, sift together the flour, sugar, baking powder, salt, and matcha powder.
  3. Add the cold, cubed butter to the dry mix. Use a pastry cutter or fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Pour in the room-temperature milk and gently stir with a wooden spoon or spatula until just combined. Do not overmix.
  5. Drop generous mounds of batter onto the prepared baking sheet (about 8 to 10 shortcakes). Lightly pat the tops smooth if desired.
  6. Bake for 12-15 minutes until shortcakes are puffed and golden around the edges.
  7. Transfer shortcakes to a cooling rack and let cool completely.
  8. In a chilled bowl, beat the mascarpone cheese until smooth.
  9. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Gently fold the whipped cream into the mascarpone until just combined.
  11. Slice each shortcake horizontally. Spoon a generous layer of mascarpone cream on the bottom half, add sliced strawberries (spritz with lemon juice if desired), then top with more cream and the shortcake top.
  12. Serve immediately or chill for 20 minutes to let flavors meld.

Notes

Use cold butter to ensure flaky shortcakes. Sift matcha powder with flour to avoid clumps. Chill bowl and beaters before whipping mascarpone cream to achieve soft peaks. Assemble shortcakes just before serving to prevent sogginess. For dairy-free, substitute mascarpone and heavy cream with plant-based alternatives. For gluten-free, use gluten-free flour blend and adjust milk as needed.

Nutrition

Keywords: matcha, strawberry shortcake, mascarpone cream, spring dessert, easy dessert, quick dessert, fresh strawberries, matcha powder, creamy dessert

Find it online: https://blingbite.com/creamy-matcha-strawberry-shortcake-recipe-with-mascarpone-cream-easy-and-perfect-for-spring/