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!
Servings 6 people
Calories 363kcal
Cost $10
Equipment
- Mixing bowls
Ingredients
- 1 lb strawberries, quartered
- 2 tbsp granulated sugar
- 8 oz mascarpone cheese, softened
- 4 heaping tbsp powdered sugar
- 2 1/2 tsp pure almond extract
- 6 tbsp (plus more if needed) whole milk
- 5 oz shortbread cookies, crumbled
Instructions
- 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.