These Strawberry Rhubarb Shortcake with Whipped Mascarpone are a grown up take on the classic. The buttery shortcakes are updated with the warmth of pink peppercorns. Strawberries and rhubarb are slow roasted together then piled onto the warm biscuits. Then it's topped with sparkling St. Germain whipped mascarpone and fresh herby thyme tendrils.
I have a special place buried deep down in the softest spot of my heart reserved for strawberry shortcake. As a child of the 80s, I was naturally obsessed with the sickeningly sweet scent of chemically perfumed Strawberry Shortcake Dolls. The fact that she and her entire squad each gave off their own signature berry scent, that somehow lasted months if not years, baffled my 6 year old mind. Actually, it still does.
Strawberry Rhubarb Shortcake with Whipped Mascarpone was inspired by the cartoon version of Strawberry Shortcake
I loved Strawberry Shortcake. I even dressed as her for Halloween on more than one occasion. But I vibed more with Raspberry Tart. I think it was her tart scent and sassy attitude that ultimately won me over. Plus, she had a pet monkey named Rhubarb.
My affinity for the Strawberry Shortcake character is true blue, but my feelings for this Strawberry Rhubarb Shortcake with Whipped Mascarpone are as deep as midnight. I grew up on those store bought dog-bowl shaped shortcakes that resemble angel food cake more than their crumbly, biscuity counterparts. They were always topped in that gelatinous strawberry goo that was always placed next to the "shortcakes" in the produce section near the strawberries. We'd always top it off with a mountain of aerosol whipped cream. At the time, it tasted as good as my Strawberry Shortcake doll smelled.
Shortcakes are basically biscuits
In my very early adulthood, while living with my BFF and my best cuzzy, we got really into treating ourselves to homemade Strawberry Shortcake and wine coolers after a long day. And they were long days. I was working 3 jobs, going to school full time, and doing my best to juggle a handful of dudes.
We considered ourselves pretty serious bakers when we'd bust out the Bisquick box and actually bake our own biscuits for our Strawberry Shortcake. We even used the Cool Whip that comes in the tub and gets stored in the freezer. We were the real deal. These days, my baking skills and (thankfully) my drinking palette have evolved.
Spring is strawberry & rhubarb season
Springtime is strawberry season. Which means it's also rhubarb season. Coincidentally, it also means it's Strawberry Rhubarb Shortcake with Whipped Mascarpone seasons! Such a sweet time of year for produce. I make a new strawberry rhubarb recipe every spring and fall in love with the flavor combo each time. Try my Strawberry Rhubarb Coffee Cake and these stunning Strawberry Rhubarb Curd Tartlets. It's an undeniable combo.
More strawberry & rhubarb recipe inspiration
This year, I am combing those two spring staples again in my new recipe for Strawberry Rhubarb Shortcake with Whipped Mascarpone. Creating a fresh new twist on a nostalgic favorite with a few fun changes. Now, I just need to get my best girls down here to experience it with me. Maybe this time we swap the wine coolers for actual wine?
This Strawberry Rhubarb Shortcake with Whipped Mascarpone recipe has 3 layers of lovely flavors
Pink Peppercorn Shortcakes
Shortcakes are similar to biscuits or scones. Shortcakes tend to be a little sweeter. his recipes uses buttermilk for a tangy and luxurious creaminess and tender crumb. They get a crumbly and crisp character from the buttery bits blended in with the flour. But these shortcakes also have delicate tenderness on the inside, which makes them the perfect pillow for the strawberry rhubarb filling.
In this recipe, the shortcakes get a sprinkle of freshly ground pink peppercorns, adding a gentle warmth and pretty pink speckles. It's a small addition with a subtle yet intriguing impact. The pink peppercorns in shortcakes make you stop and wonder, "oooh, what is that nice little something going on?". It does't overpower with peppery heat. Rather, it tickles the buttery biscuits with a warm undertone.
Roasted Strawberry Rhubarb Filling
The strawberries and rhubarb are slow roasted in the oven with vanilla bean, lemon and thyme. This allows plenty of time for the flavors to develop and meld into a magical, jammy filling. Since rhubarb is naturally bitter and tart, it needs to be cooked down with other ingredients that will mellow its intensity.
The strawberries coax out the tartness from the rhubarb, blending with the other ingredients to create a filling balanced in flavor. As the filling roasts in the oven, the juices release from the fruit, then thicken up. Resulting in a rich, jammy Roasted Strawberry Rhubarb Filling that nestles between the split shortcakes. Since the filling is thick like a jam, it doesn't turn those shortcakes into mush! Instead it allows them to keep the craggy and tender texture.
Whipped Mascarpone
Handmade whipped cream is lovely, but handmade whipped mascarpone cream with St. Germain is an exercise in elegance. It truly takes a classic Strawberry Shortcake recipe to a whole new era.
The St. Germain Whipped Mascarpone combines 4 ingredients but boasts big, beautiful, billowy flavor. Combing mascarpone cheese, heavy whipping cream, granulated sugar and a few tablespoons of St. Germain, this is a whipped topping for feeling fancy.
Making the Pink Peppercorn Shortcakes
The Pink Peppercorn Shortcakes are simple to make. You won't even need to lug out a stand mixer. They are mixed by hand, which gives them their rustic charm and craggy texture.
Assembling the Strawberry Rhubarb Shortcake with Whipped Mascarpone
The assembly process is simple. Just split those pink peppercorn shortcakes in half like an English Muffin. Then spoon on that ruby toned roasted strawberry filling onto the bottom biscuit. Add a dollop of airy whipped mascarpone. Top with a few tendrils of thyme, if you're feeling fancy. Then cap it off with the shortcake biscuit top. Just like that, you're experiencing the most sophisticated Strawberry Shortcake of your life.
While this recipe for Strawberry Rhubarb Shortcake with Whipped Mascarpone is an elevated version of the store bought or Bisquick job we all know and love. It pays homage to its predecessors with a nostalgic nod to our younger, simpler, selves. Who knew this simple dessert would have such a powerful influence on the little girl in the strawberry shortcake costume or the 18 year old with a bad wine cooler habit? Nostalgia sure is a palpable emotion.
2. Sprinkle the tops with Sparkling Sugar.
3. Bake until the shortcakes are gently browned...
4. ...and have puffed up in the oven.
2. Mascarpone Whipped Cream, whipped into shape and spiked with a splash of St. Germain.
Recipe
Strawberry Rhubarb Shortcake with Whipped Mascarpone
- Total Time: 1 hour 20 minutes
- Yield: 6
Description
Strawberry Rhubarb Shortcake with Whipped Mascarpone. A grown up take on the classic with pink peppercorn shortcakes, slow roasted strawberries and rhubarb with sparkling St. Germain whipped mascarpone and fresh, herby thyme.
Ingredients
Pink Peppercorn Shortcakes
- all purpose flour - 2 cups
- granulated sugar - 3 tablespoons
- baking powder - 1 tablespoon
- salt - 1 teaspoon
- ground pink peppercorns - ¾ teaspoon
- cold (unsalted butter - ½ cup (1 stick))
- buttermilk or heavy cream - 1 cup
- sparkling or sanding sugar - 1 tablespoon
Roasted Strawberry Rhubarb Filling
- rhubarb stalks - 3-5 depending on the size
- fresh strawberries (hulled - 3 cups (sliced))
- lemon - 1
- vanilla bean - ½ bean
- fresh thyme - a few sprigs
- granulated sugar - ¼ cup
- St. Germain - 2 tablespoons
Whipped Mascarpone Cream
- mascarpone cheese at room temperature - 1 cup
- heavy whipping cream at room temperature - ¾ cup
- granulated sugar - ¼ cup
- St. Germain - 3 tablespoons
- pure vanilla extract - ½ teaspoon
- fresh thyme - a few sprigs
Instructions
PINK PEPPERCORN SHORTCAKES
- Line a baking sheet with parchment paper and set aside.
- Measure out flour, sugar, baking powder, salt and ground pink peppercorns into a bowl with high sides. Whisk to combine.
- Cut the cold butter into ½" cubes. Use a pastry blender, two butter knives or your hands to blend the butter into the dry ingredients until the mixture resembles a coarse meal with small, visible butter chunks.
- Make a well in the center of the mixture and pour in the buttermilk or heavy cream. Mix with a fork until the dough just begins to come together in large clumps, it wont take long.
- Turn the dough out onto a lightly floured surface and knead gently a few times until it becomes a somewhat cohesive mass. Pat the dough into a rectangle, 6" x 9" and 1" thick. Use a sharp knife to cut the dough into 6, 3" squares. Transfer to lined baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 350°.
- For a crisp top, brush the tops of the shortcakes lightly with melted butter or cream. Sprinkle with sparkling or sanding sugar.
- Bake for 25-30 minutes, rotating the pan halfway through. They should be a warm golden brown on top and a toasty brown on the bottom. Set aside to cool.
ROASTED STRAWBERRY RHUBARB FILLING
- Line a baking sheet with parchment paper and set aside.
- Cut rhubarb into 1" bite sized pieces and chop strawberries into half or quarters, if they are large. Slice half of one lemon into wheels. Add all 3 to a mixing bowl. Slice half of a vanilla bean down the center and scrape the seeds into the bowl, toss in the scraped beans. Add sugar, the juice from the remaining lemon half, a few sprigs of thyme and St. Germain. Toss to combine and set aside for 10-15 minutes.
- Preheat oven to 350°.
- Transfer the fruit to a lined baking sheet and roast until the fruit is tender and juices are thick and syrupy, about 20 minutes, depending on thickness of the rhubarb stalks. Allow the filling to cool and discard the vanilla bean, thyme and lemon wheels.
WHIPPED MASCARPONE CREAM
- Chill the mixing bowl and whip attachment in the freezer for a few minutes prior to mixing.
- Place the mascarpone cheese in the bowl of a stand mixer fitted with a whip attachment, and whip on medium high for 1 minute. Slowly add heavy cream, sugar, and vanilla extract in the bowl and whip on medium high the until it turns into light and fluffy, it should only take a minute or two.
- Slowly whip in the St. Germain until mixed in.
- Cover and place in the fridge until ready to serve. *It helps to keep everything at room temperature to prevent curdling.
ASSEMBLE THE SHORTCAKES
- Gently split the shortcakes in half. Top with a generous spoonful of the fruit and a big ol' dollop of whip cream. Add a few thyme leaves on top of the whipped mascarpone cream for an herby freshness and top with the shortcake lid. Serve with sparkling Rosé with a splash of St. Germain.
Notes
PINK PEPPERCORN SHORTCAKES - *adapted from the Grand Central Bakery Strawberry Shortcake Recipe from The Grand Central Baking Book
ROASTED STRAWBERRY RHUBARB FILLING - *Roasted fruit inspired by this lovely recipe for Bourbon + Vanilla Roasted Strawberry Rhubarb Shortcakes by Coley Cooks.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Recipe
Strawberry Rhubarb Shortcake with Whipped Mascarpone
- Total Time: 1 hour 20 minutes
- Yield: 6
Description
Strawberry Rhubarb Shortcake with Whipped Mascarpone. A grown up take on the classic with pink peppercorn shortcakes, slow roasted strawberries and rhubarb with sparkling St. Germain whipped mascarpone and fresh, herby thyme.
Ingredients
Pink Peppercorn Shortcakes
- all purpose flour - 2 cups
- granulated sugar - 3 tablespoons
- baking powder - 1 tablespoon
- salt - 1 teaspoon
- ground pink peppercorns - ¾ teaspoon
- cold (unsalted butter - ½ cup (1 stick))
- buttermilk or heavy cream - 1 cup
- sparkling or sanding sugar - 1 tablespoon
- Roasted Strawberry Rhubarb Filling rhubarb stalks - 3-5 depending on the size
- fresh strawberries (hulled - 3 cups (sliced))
- lemon - 1
- vanilla bean - ½ bean
- fresh thyme - a few sprigs
- granulated sugar - ¼ cup
- St. Germain - 2 tablespoons
Whipped Mascarpone Cream
- mascarpone cheese at room temperature - 1 cup
- heavy whipping cream at room temperature - ¾ cup
- granulated sugar - ¼ cup
- St. Germain - 3 tablespoons
- pure vanilla extract - ½ teaspoon
- fresh thyme - a few sprigs
Instructions
PINK PEPPERCORN SHORTCAKES
- Line a baking sheet with parchment paper and set aside.
- Measure out flour, sugar, baking powder, salt and ground pink peppercorns into a bowl with high sides. Whisk to combine.
- Cut the cold butter into ½" cubes. Use a pastry blender, two butter knives or your hands to blend the butter into the dry ingredients until the mixture resembles a coarse meal with small, visible butter chunks.
- Make a well in the center of the mixture and pour in the buttermilk or heavy cream. Mix with a fork until the dough just begins to come together in large clumps, it wont take long.
- Turn the dough out onto a lightly floured surface and knead gently a few times until it becomes a somewhat cohesive mass. Pat the dough into a rectangle, 6" x 9" and 1" thick. Use a sharp knife to cut the dough into 6, 3" squares.
- Transfer to lined baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 350°.
- For a crisp top, brush the tops of the shortcakes lightly with melted butter or cream. Sprinkle with sparkling or sanding sugar.
- Bake for 25-30 minutes, rotating the pan halfway through. They should be a warm golden brown on top and a toasty brown on the bottom.
- Set aside to cool.
ROASTED STRAWBERRY RHUBARB FILLING
- Line a baking sheet with parchment paper and set aside.
- Cut rhubarb into 1" bite sized pieces and chop strawberries into half or quarters, if they are large. Slice half of one lemon into wheels. Add all 3 to a mixing bowl. Slice half of a vanilla bean down the center and scrape the seeds into the bowl, toss in the scraped beans. Add sugar, the juice from the remaining lemon half, a few sprigs of thyme and St. Germain. Toss to combine and set aside for 10-15 minutes.
- Preheat oven to 350°.
- Transfer the fruit to a lined baking sheet and roast until the fruit is tender and juices are thick and syrupy, about 20 minutes, depending on thickness of the rhubarb stalks. Allow the filling to cool and discard the vanilla bean, thyme and lemon wheels.
WHIPPED MASCARPONE CREAM
- Chill the mixing bowl and whip attachment in the freezer for a few minutes prior to mixing.
- Place the mascarpone cheese in the bowl of a stand mixer fitted with a whip attachment, and whip on medium high for 1 minute. Slowly add heavy cream, sugar, and vanilla extract in the bowl and whip on medium high the until it turns into light and fluffy, it should only take a minute or two.
- Slowly whip in the St. Germain until mixed in.
- Cover and place in the fridge until ready to serve.
- *It helps to keep everything at room temperature to prevent curdling.
ASSEMBLE THE SHORTCAKES
- Gently split the shortcakes in half.
- Top with a generous spoonful of the fruit and a big ol' dollop of whip cream. Add a few thyme leaves on top of the whipped mascarpone cream for an herby freshness and top with the shortcake lid. Serve with sparkling Rosé with a splash of St. Germain.
Notes
PINK PEPPERCORN SHORTCAKES recipe adapted from the Grand Central Bakery Strawberry Shortcake Recipe from The Grand Central Baking Book.
ROASTED STRAWBERRY RHUBARB FILLING, Roasted fruit inspired by this lovely recipe for Bourbon + Vanilla Roasted Strawberry Rhubarb Shortcakes by Coley Cooks.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Recipe
Strawberry Rhubarb Shortcake with Whipped Mascarpone
- Total Time: 1 hour 20 minutes
- Yield: 6
Description
Strawberry Rhubarb Shortcake with Whipped Mascarpone. A grown up take on the classic with pink peppercorn shortcakes, slow roasted strawberries and rhubarb with sparkling St. Germain whipped mascarpone and fresh, herby thyme.
Ingredients
Pink Peppercorn Shortcakes
- all purpose flour - 2 cups
- granulated sugar - 3 tablespoons
- baking powder - 1 tablespoon
- salt - 1 teaspoon
- ground pink peppercorns - ¾ teaspoon
- cold (unsalted butter - ½ cup (1 stick))
- buttermilk or heavy cream - 1 cup
- sparkling or sanding sugar - 1 tablespoon
Roasted Strawberry Rhubarb Filling
- rhubarb stalks - 3-5 depending on the size
- fresh strawberries (hulled - 3 cups (sliced))
- lemon - 1
- vanilla bean - ½ bean
- fresh thyme - a few sprigs
- granulated sugar - ¼ cup
- St. Germain - 2 tablespoons
Whipped Mascarpone Cream
- mascarpone cheese at room temperature - 1 cup
- heavy whipping cream at room temperature - ¾ cup
- granulated sugar - ¼ cup
- St. Germain - 3 tablespoons
- pure vanilla extract - ½ teaspoon
- fresh thyme - a few sprigs
Instructions
PINK PEPPERCORN SHORTCAKES
- Line a baking sheet with parchment paper and set aside.
- Measure out flour, sugar, baking powder, salt and ground pink peppercorns into a bowl with high sides. Whisk to combine.
- Cut the cold butter into ½" cubes. Use a pastry blender, two butter knives or your hands to blend the butter into the dry ingredients until the mixture resembles a coarse meal with small, visible butter chunks.
- Make a well in the center of the mixture and pour in the buttermilk or heavy cream. Mix with a fork until the dough just begins to come together in large clumps, it wont take long.
- Turn the dough out onto a lightly floured surface and knead gently a few times until it becomes a somewhat cohesive mass. Pat the dough into a rectangle, 6" x 9" and 1" thick. Use a sharp knife to cut the dough into 6, 3" squares.
- Transfer to lined baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 350°.
- For a crisp top, brush the tops of the shortcakes lightly with melted butter or cream. Sprinkle with sparkling or sanding sugar.
- Bake for 25-30 minutes, rotating the pan halfway through. They should be a warm golden brown on top and a toasty brown on the bottom. Set aside to cool.
ROASTED STRAWBERRY RHUBARB FILLING
- Line a baking sheet with parchment paper and set aside.
- Cut rhubarb into 1" bite sized pieces and chop strawberries into half or quarters, if they are large. Slice half of one lemon into wheels. Add all 3 to a mixing bowl. Slice half of a vanilla bean down the center and scrape the seeds into the bowl, toss in the scraped beans. Add sugar, the juice from the remaining lemon half, a few sprigs of thyme and St. Germain. Toss to combine and set aside for 10-15 minutes.
- Preheat oven to 350°.
- Transfer the fruit to a lined baking sheet and roast until the fruit is tender and juices are thick and syrupy, about 20 minutes, depending on thickness of the rhubarb stalks. Allow the filling to cool and discard the vanilla bean, thyme and lemon wheels.
- WHIPPED MASCARPONE CREAM
- Chill the mixing bowl and whip attachment in the freezer for a few minutes prior to mixing.
- Place the mascarpone cheese in the bowl of a stand mixer fitted with a whip attachment, and whip on medium high for 1 minute.
- Slowly add heavy cream, sugar, and vanilla extract in the bowl and whip on medium high the until it turns into light and fluffy, it should only take a minute or two. Slowly whip in the St. Germain until mixed in.
- Cover and place in the fridge until ready to serve.
- *It helps to keep everything at room temperature to prevent curdling.
ASSEMBLE THE SHORTCAKES
- Gently split the shortcakes in half. Top with a generous spoonful of the fruit and a big ol' dollop of whip cream. Add a few thyme leaves on top of the whipped mascarpone cream for an herby freshness and top with the shortcake lid.
- Serve with sparkling Rosé with a splash of St. Germain.
Notes
PINK PEPPERCORN SHORTCAKES recipe adapted from the Grand Central Bakery Strawberry Shortcake Recipe from The Grand Central Baking Book.
*Roasted fruit inspired by this lovely recipe for Bourbon + Vanilla Roasted Strawberry Rhubarb Shortcakes by Coley Cooks.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Claudia | The Brick Kitchen says
Strawberry and rhubarb are like a match made in heaven!! Love the sound of these strawberry shortcakes - I can never go past a good crumbly, buttery scone. And it is so pink! <3 <3
beckysue says
Strawberry and Rhubarb are like Thelma and Louise, they'll stay together until the very end. 😉 Yes, crumbly, buttery scones for life! And the pink, all the pink! <3 <3 <3 You should make the recipe, you will LOVE it. xoxo