Flavorful, Easy, Creamy, Fruity, Quick, Elegant, Crowd-Pleasing
Want a standout dessert? Make this strawberry kiwi shortcake recipe with vanilla mascarpone— a simple, delicious treat that’s sure to impress! Start baking now!
Introduction
Looking for the perfect dessert for a party, tea time, or a sweet craving? This strawberry kiwi shortcake recipe with vanilla mascarpone is your go-to! These mini shortcakes pair tender, golden biscuits with a creamy mascarpone filling and fresh fruit—easy for beginners yet dazzling enough to delight guests. Ready in under an hour, it’s a dessert that blends rich flavors with a fruity punch.
At Mangoes and Palm Trees, Oliver and Natalia share recipes from global travels—like Thailand’s vibrant markets and Italy’s creamy delights. This 1,500+ word guide gives you every step, expert tips, and insights to nail this strawberry kiwi shortcake recipe. Perfect for brunches, celebrations, or a quiet indulgence, it’s versatile, budget-friendly, and adaptable to keto, gluten-free, or vegan diets with easy tweaks. Ready to whip up this tasty treat? Let’s get started!
Love creative desserts? Try our How To Make Mango-Cheesecake Spring Rolls for another fruity hit!
Why You’ll Love This Strawberry Kiwi Shortcake Recipe
- Flavor Burst: Juicy strawberries, tangy kiwi, and creamy mascarpone shine.
- Fast Prep: Done in under 45 minutes—ideal for busy schedules.
- Simple Elegance: Looks gourmet, tastes amazing, no fuss needed.
- Party-Ready: Makes 12 mini cakes, scalable for more.
- Proven Steps: Oliver’s baking expertise ensures success.
What Are Strawberry Kiwi Shortcakes?
Strawberry kiwi shortcakes are a fresh take on a classic dessert. Typically, shortcakes are tender, slightly sweet biscuits topped with whipped cream and strawberries. This strawberry kiwi shortcake recipe elevates the tradition with a silky vanilla mascarpone filling—infused with melted chocolate—and adds kiwi for a zesty twist. It’s a light, creamy, fruity treat perfect for any occasion.
Oliver’s Insight: “I first tasted shortcakes in the U.S., but the kiwi idea came from New Zealand—its bright flavor pairs perfectly with strawberries!”
What You’ll Need
Here’s everything to make this strawberry kiwi shortcake recipe, split into three parts: cakes, filling, and finishing touches.
For the Shortcakes
| Ingredient | Quantity | Description |
|---|---|---|
| Eggs | 4, separated | Large, fresh—whites lift, yolks enrich |
| Fine Salt | Pinch | Boosts flavor, balances sweetness |
| Caster Sugar | ⅔ cup (130g) | Fine sugar for a soft crumb |
| Vanilla Extract | 1 tsp | Adds warm, aromatic notes |
| Plain Flour | 1 cup (120g) | All-purpose, sifted for lightness |
| Baking Powder | 1 tsp | Gives a tender, airy rise |
For the Vanilla Mascarpone Filling
| Ingredient | Quantity | Description |
|---|---|---|
| Double Cream | ½ cup (120ml) | Rich cream for a thick whip |
| Mascarpone | ½ cup (120g) | Creamy, tangy Italian cheese |
| High-Quality Chocolate | 2 oz (56g) | E.g., Lindt Strawberries & Cream truffles—melts smoothly |
For Finishing Touches
| Ingredient | Quantity | Description |
|---|---|---|
| Fresh Strawberries | 1+ cup (150g+) | Sliced, adjust to your liking |
| Fresh Kiwi | 2, sliced | Peeled, adds a tangy pop |
| Icing Sugar | To taste | For dusting—a sweet, snowy finish |
Prep Time: 20 minutes
Bake Time: 15 minutes
Total Time: ~35-45 minutes
Yield: 12 mini shortcakes (double for larger batches)
How To Make This Strawberry Kiwi Shortcake Recipe: Step-by-Step
Follow these clear steps to bake your strawberry kiwi shortcakes—perfect for following along!
Step 1: Warm Up Your Oven
- Set your oven to 350°F (175°C)—a steady heat for even baking.
- Tip: Preheat for 10 minutes for best results.
Step 2: Grease the Muffin Tin
- Lightly coat a 12-hole muffin tin with butter—just enough to prevent sticking.
- Tip: A pastry brush ensures a thin, even layer.
Step 3: Divide the Eggs
- Crack 4 eggs, placing whites in a large, clean bowl and yolks in a medium bowl.
- Tip: No yolk in the whites—they won’t whip properly otherwise.
Step 4: Whip the Egg Whites
- Add a pinch of salt to the whites.
- Beat with a mixer until stiff peaks form (3-5 minutes)—they should stand firm.
- Tip: A clean bowl maximizes volume.
Step 5: Mix the Egg Yolks
- Blend ⅔ cup caster sugar and 1 tsp vanilla extract into the yolks.
- Whip until pale yellow and fluffy (2-3 minutes)—it should ribbon off the whisk.
- Tip: An electric mixer makes this quick and smooth.
Step 6: Blend Dry Ingredients with Yolks
- Sift 1 cup plain flour and 1 tsp baking powder into the yolk mix.
- Stir gently until smooth—don’t overmix to keep it light.
- Tip: Sifting prevents clumps for a perfect texture.
Step 7: Combine with Egg Whites
- Fold the whipped whites into the batter in three batches.
- Use a spatula to gently lift and turn—keep it airy and even.
- Tip: Take your time to preserve the fluffiness.
Step 8: Fill the Muffin Tin
- Spoon batter into the tin, filling each hole halfway (about 2-3 tbsp).
- Tip: An ice cream scoop ensures consistent sizes.
Step 9: Bake the Shortcakes
- Bake at 350°F for 15 minutes, or until light golden—a toothpick should come out clean.
- Tip: Rotate the tin midway if your oven bakes unevenly.
Step 10: Let the Cakes Cool
- Cool in the tin for 5 minutes to set.
- Move to a wire rack to cool fully (15-20 minutes).
- Tip: Full cooling avoids a soggy fill.
Step 11: Prepare the Filling – Melt Chocolate
- Melt 2 oz high-quality chocolate (e.g., Lindt Strawberries & Cream truffles) until smooth—microwave in 20-second bursts or use a double boiler.
- Tip: Stir often to prevent burning.
Step 12: Whip the Cream
- Beat ½ cup double cream until thick (about 2 minutes).
- Add ½ cup mascarpone and whip until firm peaks form (1-2 minutes).
- Tip: Chill your tools for faster whipping.
Step 13: Mix in the Chocolate
- Gently fold the melted chocolate into the cream-mascarpone blend—stir just enough to combine.
- Tip: Keep it light—don’t overmix.
Step 14: Put It All Together
- Slice each shortcake in half horizontally.
- Pipe or spoon the filling onto the bottom half.
- Add sliced strawberries and kiwi, top with the other half, and dust with icing sugar.
- Tip: A piping bag adds a polished touch—pile on fruit to taste!
Tips for Perfect Strawberry Kiwi Shortcakes
- Warm Eggs: Room-temperature eggs whip better for a lighter cake.
- Fresh Fruit: Ripe, firm strawberries and kiwi bring the best flavor.
- Prep Ahead: Bake cakes a day early—store airtight, assemble fresh.
- Twist It: Swap chocolate for vanilla bean or add lemon zest to the filling.
Can You Adapt This Strawberry Kiwi Shortcake Recipe?
Yes! Here’s how:
- Keto: Use almond flour and erythritol instead of flour and sugar.
- Gluten-Free: Swap with a 1:1 gluten-free flour blend.
- Vegan: Replace eggs with aquafaba, use coconut cream for double cream, and opt for vegan mascarpone. Healthline on vegan baking.
Final Thoughts
This strawberry kiwi shortcake recipe with vanilla mascarpone proves simple ingredients can create an extraordinary dessert! Ideal for parties or a quiet treat, it blends ease with elegance. Oliver’s global baking know-how makes every step foolproof—give it a go and savor the magic!
For more dessert inspiration, check out our Best Mini Bundt Cake Recipes or How To Make Mango-Cheesecake Spring Rolls!
