Berry-Almond Shortcake With Vanilla-Mascarpone Cream

For a patriotic dessert that engages all ages, set up a station for Berry-Almond Shortcake with Vanilla-Mascarpone Cream (recipe below). The mascarpone cream showcases Nielsen-Massey’s Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and a sweet touch of honey, while butter-browned shortcakes carry rich, nutty flavor from the Pure Almond Extract and almond flour.

Berry Almond Shortcake with Vanilla-Mascarpone Cream
Serves 8

Makes about 2 cups
1 1/2 cups heavy whipping cream
1/3 cup Mascarpone cheese
3 tablespoons honey
2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

In a deep mixing bowl, beat cream with an electric mixer on medium-high until peaks start to form. Add Mascarpone cheese, honey and vanilla extract; beat until combined. Cover and refrigerate.


1 pound fresh strawberries, stemmed, rinsed and quartered
1/2 pound fresh blueberries, rinsed
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

In a large bowl, add strawberries and blueberries. Sprinkle vanilla sugar over berries and gently stir to coat. Cover and refrigerate.

1 1/2 cups all-purpose flour
1/3 cup almond meal flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into small pieces
2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Pure Almond Extract
1/3 cup low-fat buttermilk
granulated sugar to roll dough (about 2 tablespoons)
1 tablespoon butter, melted (optional)

Place oven rack in center of oven and preheat to 400 degrees F. Line a small heavy light-colored rimmed baking sheet with parchment paper; set aside.

Place flours, sugar, baking powder and salt in a food processor bowl and pulse until combined. Add butter pieces, vanilla and almond extracts and pulse until dough resembles a coarse crumb. Place in a large mixing bowl and gently stir in buttermilk, just until buttermilk is combined.

Transfer crumbly dough onto sugared work surface and bring together. Lightly knead and shape into a circle. Roll dough into an 8 inches circle, about 1/2 inch thick.

Using a 3 inches biscuit cutter, cut 4 shortcake rounds. Place shortcakes in prepared pan. Bring remaining dough together; repeat process and cut an additional 4 shortcakes. Brush top of shortcakes with melted butter. Bake until done, about 15-18 minutes. Slightly cool on a wire rack before serving. Slice shortcakes in half; add berries and Vanilla-Mascarpone Cream.

Visit for additional vanilla- and flavor-infused summer dessert recipes.

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