Let’s celebrate spring, Easter, and strawberry season all in one sweet bite. Here in South Carolina, we eagerly await the arrival of local strawberries, usually in early April, though after this past winter, their timing feels a little uncertain. Thankfully, good-quality, store-bought berries can still bring this dessert to life when needed. This strawberry shortcake recipe is an easy Easter dessert that brings together what I’ve always loved from my youth—tender, buttery Southern biscuits paired with rich Italian mascarpone and fresh spring strawberries.
It’s a simple fusion that feels both comforting and just a little bit special. It's the perfect dish for the season and for your Easter brunch.
4
servings10
minutes15
minutesIngredients
8 8 pre-made biscuits
4 tbsp. 4 butter
3 tbsp. 3 granulated sugar
8 oz. 8 mascarpone, softened
1 tsp. 1 vanilla
2 cups 2 sliced strawberries
Directions
- Mix the sliced strawberries with 1 tbsp. sugar and set aside. These are best if they sit a few hours.
- Melt the butter with remaining 2 tbsp sugar.
- Place biscuits in a baking dish, and drizzle with sugar butter.
- Bake according to directions.
- Mix mascarpone and vanilla.
- Let biscuits cool, and when ready to serve, build the shortcake.
- Slice the biscuit in half. Spread a layer of mascarpone on the bottom half, then add a spoonful of strawberries.
- Place the top half of the biscuit over it, spoon more strawberries on top, and finish with another dollop of mascarpone.
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