Strawberry-Rosemary Shortcake with Whipped Mascarpone Cream

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Fluffy homemade shortcakes layered with macerated strawberries infused with fresh rosemary and topped with a lightly sweetened mascarpone cream. This American-inspired Mother’s Day recipe, ready in about 45 minutes, layers all-purpose flour, baking powder, granulated sugar 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 8, 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

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup, plus 1/4 cup for brushing heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 3 cups fresh strawberries, sliced
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp granulated sugar
• 1 cup mascarpone cheese
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/4 cup granulated sugar, and 1/2 tsp salt.
2. Step 2: Cut in 6 tbsp cold cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Whisk 3/4 cup heavy cream, 1 large egg, and 1 tsp vanilla extract together, then pour into flour mixture. Stir gently until just combined.
3. Step 3: Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Use a 2.5-inch round cutter to cut 8 shortcakes and place on a baking sheet. Brush tops with 1/4 cup heavy cream and sprinkle with a pinch of sugar.
4. Step 4: Bake for 12-15 minutes until golden brown and puffed. Remove and cool slightly.
5. Step 5: Meanwhile, in a bowl, combine 3 cups sliced fresh strawberries with 1 tbsp finely chopped fresh rosemary and 2 tbsp granulated sugar. Let macerate for 20 minutes to release juices.
6. Step 6: In another bowl, beat 1 cup mascarpone cheese with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until smooth and slightly fluffy.
7. Step 7: To assemble, slice shortcakes in half horizontally. Spoon a generous amount of strawberries with their juices over the bottom halves, then dollop with mascarpone cream. Top with the shortcake lids and serve immediately.