Strawberry Shortcake Biscuit Slab with Mascarpone Cream

Why You’ll Love This Recipe

• All the charm of classic strawberry shortcake, but baked as one big, easy slab for a crowd.
• Buttermilk biscuit is tender inside with a crisp, sugary top that holds up to juicy berries.
• Vanilla-mascarpone cream is billowy, tangy-sweet, and more stable than plain whipped cream.
• Make-ahead friendly components and low-fuss assembly.

Grocery List

• Produce: 2 lb strawberries, 1 lemon
• Dairy: Unsalted butter, buttermilk, heavy cream, mascarpone
• Pantry: All-purpose flour, granulated sugar, powdered sugar, turbinado sugar, baking powder, baking soda, vanilla, fine sea salt

Full Ingredients

Macerated Strawberries

• 2 lb (900 g) ripe strawberries, hulled and sliced
• 1/3 cup (65 g) granulated sugar
• 1 Tbsp fresh lemon juice
• Pinch fine sea salt
• Optional: 1/2 tsp vanilla extract

Buttermilk Biscuit Slab

• 3 cups (360 g) all-purpose flour
• 1 Tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1/4 cup (50 g) granulated sugar
• 3/4 tsp fine sea salt
• 12 Tbsp (170 g) unsalted butter, cold, cut into 1/2-inch cubes
• 1 1/4 cups (300 ml) cold buttermilk
• 2 Tbsp (30 ml) heavy cream, for brushing
• 1–2 Tbsp turbinado sugar, for sprinkling

Vanilla-Mascarpone Cream

• 8 oz (227 g) mascarpone, cold
• 1 cup (240 ml) heavy cream, cold
• 1/3 cup (40 g) powdered sugar
• 1 1/2 tsp vanilla bean paste (or 2 tsp pure vanilla extract)
• Pinch fine sea salt
• Optional: 1/2 tsp finely grated lemon zest

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, toss sliced strawberries with 1/3 cup sugar, lemon juice, and a pinch of salt (add vanilla if using). Stir well and let sit at room temperature for 20–30 minutes, stirring once or twice. The berries will release a vibrant, syrupy juice.

Step 2: Prep oven and pan

Heat the oven to 425°F (220°C). Line a 9×13-inch metal baking pan with parchment, leaving overhang on the long sides to create a sling for easy removal. Lightly spray or butter the parchment and sides.

Step 3: Make the biscuit dough

In a large bowl, whisk together flour, baking powder, baking soda, 1/4 cup sugar, and salt. Add the cold butter cubes and cut them in with a pastry cutter or rub with fingertips until you have mostly pea-sized pieces with some larger, flat flakes. Drizzle in the cold buttermilk and stir with a fork just until a shaggy dough forms with no dry pockets. Do not overmix; the dough should look rough and slightly sticky.

Step 4: Pan, top, and bake

Scrape the dough into the prepared pan. With lightly floured hands, press it evenly into the corners and smooth the top (it will be about 3/4–1 inch thick). Brush the surface with 2 Tbsp heavy cream and sprinkle evenly with turbinado sugar.

Bake for 20–22 minutes, until the top is deeply golden and the center springs back lightly to the touch. Cool in the pan on a rack for 10–15 minutes. Use the parchment sling to lift the biscuit slab onto the rack to finish cooling until warm but not hot (another 5 minutes).

Step 5: Whip the vanilla-mascarpone cream

In a mixing bowl, combine mascarpone, cold heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a hand mixer on medium until smooth and voluminous, 1–2 minutes. Increase to medium-high and beat to soft peaks that hold gentle ridges, 30–60 seconds more. Do not overbeat (mascarpone can curdle). Refrigerate until assembly.

Step 6: Split the biscuit slab

Transfer the cooled slab to a large cutting board. Using a long serrated knife, carefully slice the slab horizontally into two even layers. Tip: hold the knife parallel to the board, rotating the slab as you go. If the biscuit is very tender, chill it for 10 minutes in the freezer to firm before slicing.

Step 7: Layer and serve

Place the bottom layer on a serving board or platter. Spread with half the mascarpone cream. Spoon over half the strawberries, including a few spoonfuls of their juices. Set the top biscuit layer in place. Finish with the remaining cream and berries. Let stand 5 minutes so the juices mingle, then slice into 12 squares. Serve extra strawberry juices at the table for drizzling.

Pro Tips

• Weigh your flour for best texture (360 g). Too much flour makes dry biscuits.
• Keep butter and buttermilk cold to create steam and lift in the oven.
• A parchment sling makes unmolding simple and keeps the slab intact.
• Stop whipping the mascarpone cream at soft peaks for the silkiest texture.
• For neater slices, chill the assembled slab 10 minutes before cutting.

Variations

• Mixed Berry: Replace 1 lb strawberries with blueberries and raspberries; add 1 tsp lemon zest to the dough.
• Almond Kiss: Add 1/2 tsp almond extract to the cream and scatter toasted sliced almonds between layers.
• Balsamic-Strawberry: Add 1–2 tsp aged balsamic to the macerating berries for deeper flavor.

Storage & Make-Ahead

Macerated berries can be made up to 3 hours ahead and kept chilled. Bake the biscuit slab up to 1 day in advance; once cool, wrap airtight and store at room temperature. Rewarm at 325°F (165°C) for 8–10 minutes to refresh before splitting. Whip the mascarpone cream up to 4 hours ahead; refrigerate and briefly re-whip if needed. Assembled shortcake is best within 2 hours; leftovers keep refrigerated up to 24 hours (the biscuit will soften). The baked, uncut slab freezes well up to 1 month; thaw wrapped at room temperature and refresh in the oven.

Nutrition (per serving)

Approximate values for 1 of 12 servings: 450 calories; 26 g fat; 50 g carbohydrates; 2 g fiber; 24 g sugars; 6 g protein; 310 mg sodium.