How To Make Strawberry Kiwi Shortcakes With Vanilla Mascarpone
Flavorful & Easy Strawberry Kiwi Shortcake Recipe With Creamy Vanilla Mascarpone
Want a standout dessert? This strawberry kiwi shortcake recipe pairs tender biscuits with creamy vanilla mascarpone and fresh fruit, ready in under 45 minutes. Crafted by Oliver and Natalia, with Victor’s kiwi-loving input, it blends New Zealand zest and Italian flair from our travels across 50+ countries. Perfect for brunches, parties, or a sweet treat, it’s adaptable for keto, gluten-free, or vegan diets. Explore our recipes.
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A Sweet Family Creation
In 2023, while living in Vietnam, our son Victor (born November 24, 2016) discovered his love for kiwi during a Da Nang market visit. His excitement inspired this strawberry kiwi shortcake recipe, blending juicy fruit with a creamy vanilla mascarpone filling. I, Oliver, drew on my 15+ years of hospitality experience—honed from Austrian resorts to Thai markets—to perfect the tender shortcakes. Natalia, with her Siberian-Italian roots, suggested the mascarpone twist, inspired by Italian tiramisu from our 2019 Florence trip. This dessert, ready in under 45 minutes, is Victor’s “fruity favorite,” rated 10/10 for its creamy, tangy balance. Crafted during our travels across 50+ countries, it’s a family-tested treat for brunches or celebrations.
E-E-A-T Spotlight: Our global journey—from Thailand (2016–2018) to the UK (2018–2023) and now Vietnam—shapes our recipes. Techniques like egg white whipping (Austrian baking) and chocolate melting (Italian pastry) ensure a flawless shortcake. Learn baking techniques.
Cultural Context: The kiwi adds a New Zealand-inspired zing, while mascarpone nods to Italian desserts. This recipe blends global flavors with British shortcake traditions, making it a crowd-pleaser. Explore our recipes.
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 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!”
Ingredients: The Flavor Trio
The strawberry kiwi shortcake shines with tender biscuits, creamy mascarpone, and vibrant fruit, inspired by Victor’s market finds and Natalia’s Italian flair. All ingredients follow USDA guidelines for safety.
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—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 |
Pro Tip: Choose ripe, firm strawberries and kiwi for vibrant flavor, as Victor loves. Use high-quality chocolate (e.g., Lindt) for a smooth melt. Store dairy below 40°F per USDA.
Sourcing Notes: Find mascarpone at specialty grocers or make it at home using our cheese-making guide. Opt for organic fruit from local markets for freshness.
Tools: Bake Like a Pro
A muffin tin, mixer, and piping bag ensure perfect shortcakes and elegant presentation, refined through Oliver’s baking across Italy and Thailand. Master baking techniques.
12-Hole Muffin Tin
Ensures uniform mini shortcakes—our go-to for consistent baking. Check Price on Amazon
Hand Mixer
Whips egg whites and cream effortlessly, a staple in our kitchen. Check Price on Amazon
Piping Bag
Adds a polished touch to the mascarpone filling. Check Price on Amazon
Tip: Chill the mixing bowl for faster cream whipping, a trick from our Florence baking classes. Use a non-stick muffin tin for easy release.
Method: 14 Steps to Shortcake Perfection
Follow these steps to create strawberry kiwi shortcakes that are tender, creamy, and bursting with flavor, inspired by Victor’s kiwi obsession and Natalia’s Italian touch.
- Warm Up Oven: Set oven to 350°F (175°C) for even baking. Preheat for 10 minutes.
- Grease Muffin Tin: Lightly coat a 12-hole muffin tin with butter using a pastry brush to prevent sticking.
- Divide Eggs: Crack 4 eggs, placing whites in a large, clean bowl and yolks in a medium bowl. Ensure no yolk in whites.
- Whip Egg Whites: Add a pinch of salt to whites and beat with a mixer until stiff peaks form (3-5 minutes).
- Mix Egg Yolks: Blend ⅔ cup (130g) caster sugar and 1 tsp vanilla extract into yolks until pale and fluffy (2-3 minutes).
- Blend Dry Ingredients: Sift 1 cup (120g) plain flour and 1 tsp baking powder into yolk mix, stirring gently to avoid clumps.
- Combine with Whites: Fold whipped whites into batter in three batches using a spatula to keep it airy.
- Fill Muffin Tin: Spoon batter into tin, filling each hole halfway (2-3 tbsp) using an ice cream scoop for consistency.
- Bake Shortcakes: Bake at 350°F for 15 minutes until light golden; toothpick should come out clean. Rotate tin midway if needed.
- Cool Cakes: Cool in tin for 5 minutes, then move to a wire rack for 15-20 minutes to avoid soggy filling.
- Melt Chocolate: Melt 2 oz (56g) high-quality chocolate (e.g., Lindt) in 20-second microwave bursts or double boiler, stirring often.
- Whip Cream: Beat ½ cup (120ml) double cream until thick (2 minutes), add ½ cup (120g) mascarpone, and whip to firm peaks (1-2 minutes).
- Mix Chocolate: Gently fold melted chocolate into cream-mascarpone blend, stirring just enough to combine.
- Assemble: Slice shortcakes in half horizontally, pipe or spoon filling onto bottom half, add sliced strawberries and kiwi, top with other half, and dust with icing sugar.
Pro Tips from Our Global Kitchen
- Warm Eggs: Use room-temperature eggs for better whipping, a trick from Austrian baking.
- Fresh Fruit: Choose ripe, firm strawberries and kiwi for vibrant flavor, per Victor’s taste.
- Prep Ahead: Bake cakes a day early, store airtight, and assemble fresh to save time.
- Flavor Twist: Swap chocolate for vanilla bean or add lemon zest to filling, inspired by Italian pastry.
- Piping: Use a piping bag for a polished look, as learned in Florence. Explore baking techniques.
Dietary Adaptations: Victor-Approved Twists
Our travels across 50+ countries inspired these tweaks to make the shortcakes accessible to all diets, keeping Victor’s kiwi love and Natalia’s creamy touch. Explore balanced eating.
Keto
- Flour → almond flour; sugar → erythritol; ensure sugar-free chocolate.
Gluten-Free
- Flour → 1:1 gluten-free flour blend (e.g., Bob’s Red Mill).
Vegan
- Eggs → aquafaba (3 tbsp per egg); cream → coconut cream; mascarpone → vegan mascarpone; chocolate → vegan chocolate. Healthline on vegan baking.
Tip: Adjust sweetness to Victor’s “not too sugary” rule. Explore our dietary techniques.
Video Tutorial: Bake Like a Pro
Watch Glezlicious Cucina’s guide to shortcake prep, adapted for our strawberry kiwi shortcakes with Victor’s kiwi flair and Natalia’s mascarpone touch. It showcases techniques from our Italian and Thai baking adventures.
Transparency: Video by Glezlicious Cucina. We’ve adapted their method for our recipe.
About Oliver & Natalia Mayerhoffer
Meet the family behind the strawberry kiwi shortcakes—a dessert born from Victor’s kiwi obsession and Natalia’s Italian inspiration.
Oliver & Natalia Mayerhoffer blend British, Austrian, and Siberian roots across 50+ countries, crafting kid-tested recipes with their son Victor (born November 24, 2016, Koh Samui). From Thailand (2016–2018) to the UK (2018–2023) and now Vietnam, their 15+ years of hospitality expertise shine in desserts like these shortcakes. Read our full story.
