If you’re looking for a dessert that feels elegant yet comforting, this Fluffy Italian Strawberry Shortcake is exactly that. Inspired by European-style cakes, this recipe swaps traditional whipped cream for rich mascarpone, creating a creamy, lightly sweet filling that pairs beautifully with fresh strawberries and airy cake layers.
Why You’ll Love This Fluffy Italian Strawberry Shortcake
- Light, sponge-like cake with a soft, delicate crumb
- Creamy mascarpone filling that feels luxurious but not heavy
- Fresh strawberries add brightness and natural sweetness
- Perfect for spring gatherings, summer parties, or special dinners
- Impressive presentation without complicated techniques
This dessert strikes a beautiful balance between gourmet and approachable, making it ideal for both home bakers and special occasions.
Ingredients You’ll Need
For the Strawberries
- 2 lbs fresh strawberries, hulled and sliced
- 2 tablespoons lemon juice
- Powdered sugar, to taste
For the Cake
- 6 large eggs
- ½ cup milk
- 2 teaspoons vanilla extract
- Pinch of salt
For the Mascarpone Cream
- 1 cup mascarpone cheese
- Powdered sugar, to taste
- ½ teaspoon vanilla extract
For Garnish
- Fresh mint leaves
- Extra powdered sugar for dusting
How to Make Fluffy Italian Strawberry Shortcake (Step-by-Step)
Step 1: Prepare the Strawberries
In a large bowl, toss the sliced strawberries with lemon juice and a light sprinkle of powdered sugar. Set aside for at least 20 minutes so the berries release their juices and become syrupy.
Step 2: Make the Fluffy Cake
Preheat your oven to 350°F (175°C). Separate the eggs, whipping the whites until soft peaks form. In another bowl, whisk egg yolks with milk, vanilla, and salt. Gently fold the yolk mixture into the whites, being careful not to deflate the batter. Pour into a lined cake pan and bake until the top springs back lightly. Cool completely.
Step 3: Prepare the Mascarpone Cream
In a mixing bowl, gently whip mascarpone with powdered sugar and vanilla until smooth and creamy. Avoid overmixing to keep the texture light.
Step 4: Assemble the Shortcake
Slice the cooled cake horizontally into layers. Spread mascarpone cream evenly over each layer, followed by a generous spoonful of strawberries and juices.
Step 5: Finish and Serve
Top with remaining cream, strawberries, a dusting of powdered sugar, and fresh mint leaves. Chill briefly before serving for clean slices.
Tips & Variations
- For extra fluffiness, use room-temperature eggs
- Add lemon zest to the mascarpone for a brighter flavor
- Swap strawberries for raspberries or mixed berries
- Make individual shortcakes using round cutters
- Chill the assembled cake for 30 minutes before slicing
Fluffy Italian Strawberry Shortcake
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Fluffy Italian Strawberry Shortcake is a European-style twist on a classic dessert, with airy sponge cake layers, juicy lemony strawberries, and a rich mascarpone cream filling. Elegant, fresh, and perfect for entertaining.
Ingredients
2 lbs fresh strawberries, hulled and sliced
2 tbsp lemon juice
3–5 tbsp powdered sugar, divided (to taste)
6 large eggs, room temperature
1 pinch salt
2 tsp vanilla extract, divided
1/2 cup milk
1 cup mascarpone cheese (cold)
1/2–3/4 cup powdered sugar (to taste)
Fresh mint leaves, for garnish
Extra powdered sugar, for dusting
Instructions
1. Macerate strawberries: Add sliced strawberries to a bowl. Toss with lemon juice and 2–3 tbsp powdered sugar. Rest 20–30 minutes to get juicy.
2. Prep oven/pan: Heat oven to 350°F (175°C). Line and lightly grease an 8-inch (20 cm) round cake pan.
3. Separate eggs: Separate yolks and whites into two clean bowls.
4. Whip whites: Beat egg whites with salt until soft peaks form (glossy and holding shape).
5. Mix yolks: Whisk yolks with milk and 1 tsp vanilla until smooth.
6. Fold batter: Gently fold the yolk mixture into the whipped whites in 2–3 additions, keeping as much air as possible.
7. Bake: Pour batter into pan and bake 22–28 minutes, or until the top springs back and a toothpick comes out clean. Cool completely.
8. Make mascarpone cream: In a bowl, gently whip mascarpone with 1/2–3/4 cup powdered sugar and 1 tsp vanilla just until smooth and spreadable (do not overmix).
9. Slice cake: Level if needed, then slice cake horizontally into 2 layers (or 3 thin layers if you prefer).
10. Assemble: Spread mascarpone cream over the bottom layer. Spoon on strawberries plus some juices. Add the next layer and repeat.
11. Finish: Top with remaining cream and strawberries. Dust with powdered sugar and garnish with mint.
12. Chill & serve: Refrigerate 20–30 minutes for cleaner slices. Serve cold or slightly chilled.
Notes
Family-safe swap (no alcohol): If you want the extra “strawberry liqueur” flavor, use 3–4 tbsp strawberry juice/purée or strawberry syrup (non-alcoholic) mixed into the berries.
Mascarpone tip: Whip mascarpone only briefly—overmixing can make it loose or grainy.
Make-ahead: Assemble up to 6 hours ahead and chill. Best enjoyed within 24 hours for the fluffiest texture.
Storage: Cover and refrigerate up to 2 days. The cake softens as it sits (still delicious).
Optional brightness: Add 1 tsp lemon zest to the mascarpone cream for extra freshness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 185 mg
Serving Ideas & Storage
Serve this shortcake slightly chilled with espresso or tea. Leftovers can be stored covered in the refrigerator for up to 2 days. The flavors actually deepen overnight, making it even better the next day.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | 7g |
| Carbs | 28g |
| Fat | 20g |
| Fiber | 2g |
| Sodium | 95mg |
Final Thoughts
This Fluffy Italian Strawberry Shortcake is proof that simple ingredients can feel truly special. With its airy cake, creamy mascarpone, and fresh strawberries, it’s a dessert that looks stunning, tastes refined, and always earns compliments at the table.