Strawberry-lime shortcake with mascarpone cream
Strawberry-lime shortcake with mascarpone cream

Preparation time 30 minutes

Total time: 30 minutes

Ingredients

Strawberries marinated in lime juice

  1. 750 mL (3 cups) hulled, sliced fresh strawberries
  2. 45 mL (3 tbsp.) sugar
  3. 5 fresh mint leaves, chopped
  4. 2 limes, zest and juice

Whipped mascarpone cream

  1. 1 container (275 g) mascarpone cheese, at room temperature
  2. 500 mL (2 cups) 35% M.F. whipping cream
  3. 80 mL (⅓ cup) sugar

Assembly

  1. 2 vanilla sponge cakes (see recipe in method)
  2. 21-15 whole strawberries, hulled (for decoration)
  3. To taste, fresh mint leaves (for decoration)

Directions

Strawberries marinated in lime juice

  1. Mix together the strawberries, sugar, mint, lime zest and lime juice in a bowl.
  2. Marinate at room temperature for about 15 minutes, stirring from time to time. Set aside.

Whipped mascarpone cream

  1. Using an electric mixer, beat the mascarpone cheese at medium speed for 1 minute until obtaining an even consistency.
  2. In a large bowl, beat the cream at high speed until soft peaks form. Add the sugar and continue beating until stiff peaks form.
  3. Incorporate the mascarpone cheese beating at low speed (only 60 to 90 seconds) until smooth.

Assembly

  1. Place a sponge cake on a serving plate or cake stand.
  2. Spread half the marinated strawberry slices over the cake.
  3. Add half of the mascarpone cream over the strawberries.
  4. Cover with the second cake and repeat steps 2 and 3.
  5. Top with whole strawberries and mint leaves.

Chef's secret
For single-serving cakes, use mini angel food cakes cut widthwise to make 2 layers. Assemble according to instructions above.

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