Layered Strawberry Dessert

Fresh strawberries layered with a rich and lightly sweet vanilla mascarpone cream and crushed Breton shortbread. The strawberries are sharp and juicy, and the shortbread at the bottom stays just crisp enough to give texture against both. The perfect summer dessert!

Prep20

Cook

Total20

Servings

DifficultyEasy

Ingredients

For the base

200 gr sablés bretons or other butter shortbread cookies

For the mascarpone cream

250 gr mascarpone
200 ml double cream very cold
30 gr icing sugar
1 vanilla pod or 1 tsp vanilla extract

For the strawberry layers

600 gr strawberries

Equipment

electric mixer
6 small clear glasses 200-250ml capacity
mixing bowl
food processor
knife
spatula

Instructions

Make the mascarpone cream

Whip the very cold double cream with the icing sugar and vanilla on medium speed to stiff peaks, about 3 to 4 minutes. Fold in the mascarpone in three batches, gently (by hand or on low speed), until smooth. Don't overwork it. Set aside.

Prep the biscuits and strawberries

Crush the sablés bretons roughly (in a bag with a rolling pin, or pulsed in a processor), leaving some chunky bits. Hull and dice the strawberries into a fine brunoise (tiny 3–4mm cubes).

Assemble

Start with 2 to 3 tbsp crushed biscuit in each glass, pressed gently to settle. Add 2 tbsp mascarpone cream, then a layer of strawberries. Repeat, finishing however you like.

Serve

Serve immediately for a crisp base, or chill 20 to 30 minutes for a colder, firmer set. At room temperature the cream is softer and more mousse-like; chilled, it firms up.

Notes

If you can't find sablés bretons, use any good buttery shortbread or sugar cookies. Avoid anything too hard or it won't soften in the cream.
The mascarpone helps the whipped cream hold its shape for several hours. If you do want to make these ahead, they'll keep in the fridge for up to 2 hours without the biscuits getting soggy.
Strawberry swap: Out of season, swap strawberries for raspberries, blackberries, or diced peaches in summer. The brunoise works with any soft fruit that dices cleanly.
You can add a tablespoon of Cointreau or Grand Marnier in the cream to add depth. Or macerate the diced strawberries in a splash of orange liqueur for 10 minutes before layering.
Anything clear as serving glasses works, wine glasses, tumblers or mason jars. The layers are the point, so make sure people can see them.
If you want the biscuits to stay extra crispy, assemble and serve within 30 minutes. For softer, cake-like biscuit layers, let them sit for a few hours.

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