Oven-Roasted Strawberry Shortcake with Mascarpone
Juicy oven-roasted strawberries served atop tender homemade shortcakes and a dollop of sweet mascarpone cream. This american-inspired desserts ready in about 60 minutes layers (hulled and halved) fresh strawberries, granulated sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups (hulled and halved) fresh strawberries
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (cold, diced) unsalted butter
- 3/4 cup whole milk
- 1/2 cup mascarpone cheese
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Toss 3 cups hulled and halved fresh strawberries with 1/4 cup granulated sugar in a baking dish, spreading evenly. Roast for 25 minutes until berries release juices and soften.
- Step 2: Meanwhile, in a large bowl, whisk 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup cold diced unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Step 3: Pour in 3/4 cup whole milk and gently mix until dough just comes together. Turn dough onto a floured surface, knead lightly, and pat into a 1-inch thick circle. Cut into 6 rounds and place on a parchment-lined baking sheet.
- Step 4: Bake shortcakes for 18-20 minutes until golden and puffed. Remove from oven and let cool slightly.
- Step 5: In a small bowl, mix 1/2 cup mascarpone cheese with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until smooth and creamy.
- Step 6: To serve, split each shortcake in half, spoon generous amounts of warm roasted strawberries over the bottom halves, dollop with mascarpone cream, and top with the shortcake lids.
Frequently asked questions
How long does Oven-Roasted Strawberry Shortcake with Mascarpone take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oven-Roasted Strawberry Shortcake with Mascarpone?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oven-Roasted Strawberry Shortcake with Mascarpone?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Strawberry Shortcake with Mascarpone for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Strawberry Shortcake with Mascarpone?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
