Strawberry and Lemon Mascarpone Cream Shortcake

This Strawberry Lemon Mascarpone Shortcake is such a lovely dessert for the spring and summer. The shortcut is to use boxed cake mix. All the decadence is in the lemon mascarpone cream.

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Strawberry Lemon Mascarpone Shortcake being assembled on a wooden board.
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Strawberry Lemon Mascarpone Shortcake on a wooden table.

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Strawberry and Lemon Mascarpone Cream Shortcake

  • Prep Time: 40 m
  • Cook Time: 30 m
  • Total Time: 1 h 10 m
  • Servings:
    10

Ingredients

  • 18.25 ounces box French vanilla cake mix
  • 3.4 ounces box vanilla instant pudding mix
  • 3 eggs
  • 1 cup water
  • ½ cup butter melted
  • cups lemon curd
  • 8 ounces mascarpone cheese softened
  • 2 cups heavy cream
  • ¾ cup sugar
  • zest of 1 lemon
  • 2 cups strawberries sliced
  • 10 whole strawberries
  • 1 lemon halved and sliced

Instructions

  1. Pre-heat the oven to 350°F. Grease and line two 9-inch cake pans with parchment paper.
  2. Combine the cake mix, instant pudding mix, eggs, water and melted butter in a large mixing bowl. Beat with an electric mixer until well combined. Pour the batter into the prepared cake pans and bake at 350ºF for 30 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Then, remove the cakes from the pans and let them cool completely.
  3. While the cakes are baking, make the lemon cream. Beat the lemon curd and mascarpone cheese together in a bowl until smooth. In a separate bowl, beat the heavy cream with an electric mixer. When it starts to thicken, add the sugar and beat until stiff peaks form. Fold the whipped cream and lemon zest into the lemon mascarpone mixture and chill until ready to use.
  4. Trim the cake layers to make them flat on top by slicing off the domed top of each layers. Place one cake layer cut side down, on a platter or cake stand. Spread 1 cup of the lemon mascarpone cream on top of the cake layer. Top the cream with the sliced strawberries. Place the cut side of the second cake layer on top of the strawberries. Spread the remaining lemon mascarpone cream on top and spread it down the sides of cake, making a decorative pattern. Garnish the top of the cake with whole strawberries and lemon slices. Chill well before serving.
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Comments (4)Post a Reply

  1. Hi Meredith!
    Sure miss you at the Q. Love the pup pictures! Keep them coming!

    All cake mixes now are only 15 ounces. Will it matter in this recipe? Any adjustments or add-ins I need to do?

    Thank you so much!
    Eileen

    1. You are correct, most boxed cake mixes are now only 15.25oz. The amount of water, eggs and oil added to a boxed cake mix is the same for a 15.25 cake box as a 18.25 boxed cake, so the recipe will work with the smaller boxed cake mix, but the cake may be slightly flatter. If you are so inclined you can mix together 1 1/2 cups flour, 1 cup sugar, 2 teaspoons baking powder and 1/4 teaspoon baking soda. Add 6 tablespoons of the mixture to your cake batter. Save the rest in an air tight container for your next recipe. This will make up for the 3 missing ounces in your cake mix.

    1. If you are omitting the lemon curd and just making mascarpone whipped cream, you will want to whip the heavy cream and sugar together into soft peaks, then add the mascarpone cheese and continue to beat it into stiff peaks. You can still add the lemon zest if you like. It will not have a strong lemon flavor but will still be good.

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