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A close up of a shortcake made with blueberries and whipped cream.

Blueberry Shortcake with Mascarpone Whipped Cream

Megan Weimer
This blueberry shortcake recipe is the best way to use fresh blueberries! It combines tender biscuits with macerated blueberries and rich mascarpone whipped cream. It's easy to make and perfect for Summer.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 5 servings
Calories 667.8 kcal

Equipment

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Ingredients
 
 

Macerated Blueberries

Shortcakes

Mascarpone Whipped Cream

  • 113 grams mascarpone cheese room temperature
  • 56 grams heavy cream
  • 2 tablespoon powdered sugar

Instructions
 

Blueberries

  • Make sure the blueberries are clean. Place in a bowl and gently mash some of the berries with a fork, leaving half of them whole. Mash lightly just so some juice comes out.
    200 grams blueberries
  • Gently stir in the sugar and lemon juice until the berries are coated. Let sit at room temperature for 15 minutes.
    50 grams granulated sugar, 1 teaspoon lemon juice
  • Cover with plastic wrap and chill in the refrigerator for up to 2 hours or until the sugar dissolves and syrup forms around the berries.

Shortcake

  • Place the buttermilk and heavy whipping cream in the freezer. Then whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.
    90 grams buttermilk, 80 grams heavy cream, 255 grams all purpose flour, 50 grams granulated sugar, 2 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
  • Place the butter in a heatproof bowl and microwave for 1 minute. Cool the melted butter for 10 minutes.
    114 grams unsalted butter
  • Whisk the cold buttermilk and cream into the melted butter with a fork until the butter gets clumpy.
  • Pour the wet ingredients in the bowl of dry ingredients and fold together with a rubber spatula or wooden spoon until well combined.
  • Scoop 4-5 large scoops of dough on a parchment lined baking sheet. Set the tray in the fridge while you preheat the oven to 450°F (230°C).
  • Once preheated, remove the tray of biscuits from the fridge and brush with heavy cream. Sprinkle with coarse sugar if desired and bake for 15-18 minutes until golden brown.
  • Remove from the oven. Let the biscuits cool on the baking sheet, then carefully transfer to a wire rack to cool completely.

Whipped Cream

  • Beat mascarpone and heavy cream together in a large mixing bowl with an electric hand mixer on medium speed until smooth.
    113 grams mascarpone cheese, 56 grams heavy cream
  • Add the powdered sugar mixing on low. Then increase to medium-high until stiff peaks form.
    2 tablespoon powdered sugar

Assembly

  • Cut open a biscuit and add a dollop of whipped cream. Scoop the berries on top.
  • Add the top of the biscuit to make a sandwich. Add another dollop of whipped cream on top with more berries. Serve and enjoy!

Notes

Storage: Store biscuits in an airtight container at room temperature for up to 2 days. Store blueberries and whipped cream in separate containers in the fridge for up to 2 days.
Freezing: Freeze biscuits on a pan until frozen solid. Transfer to a freezer bag for up to 3 months. Thaw them out overnight or re-heat at 350°F for 10 minutes
Freeze macerated blueberries in a sealed container for up to 3 months. Don't freeze the whipped cream.

Nutrition

Serving: 1servingCalories: 667.8kcalCarbohydrates: 70.5gProtein: 8.7gFat: 39.8gSaturated Fat: 24.7gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 7.5gTrans Fat: 0.7gCholesterol: 104.3mgSodium: 383.5mgPotassium: 142.8mgFiber: 2.3gSugar: 28.9gVitamin A: 1337.4IUVitamin C: 4.4mgCalcium: 180.2mgIron: 2.7mg
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