Strawberries with Mascarpone Almond Cream and Shortbread Cookies
Juicy strawberries, crumbled shortbread cookies and an easy almond-infused mascarpone cream are the makings for this easy, delicious summer dessert. It's our new favorite way to eat strawberries!
Course Dessert
Cuisine American
Keyword strawberries with custard, strawberries and cream
Add strawberries and granulated sugar to a medium bowl. Stir to combine. Let sit for 15-30 minutes until juicy.
While the strawberries macerate, add mascarpone, powdered sugar, almond extract and milk to the bottom of a stand mixer fit with the paddle attachment. (You can also whisk by hand or with a hand mixer.) Beat on medium speed until combined. If needed, add more milk, a teaspoon at a time until the cream is thin enough to drizzle.
Spoon a tablespoon of the cream in the bottom of a dessert glass or small bowl. Top with a spoonful of strawberries, followed by a liberal drizzle of the cream. Sprinkle with a few tablespoons of the the shortbread. Repeat one more time with the remaining ingredients (you may have a little bit of leftover cream, but if you're like me, you lick it with a spoon :) )
Notes
If serving a large crowd, you can easily triple or quadruple the recipe and serve in a large trifle bowl.