Stone-Fruit Shortcakes with Mascarpone Cream Recipe

Name: Stone-Fruit Shortcakes with Mascarpone Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon pure vanilla extract; 1 cup sugar; 1/2 cup fresh orange juice; 3 peaches, halved, pitted and cut into 8 slices or 12 ounces frozen peaches, thawed; 3 plums or apricots, halved, pitted and cut into 8 slices; 1/4 cup heavy cream; 3 tablespoons confectioners' sugar; 1 teaspoon pure vanilla extract; 1 cup mascarpone cheese (8 ounces), at room temperature; 6 homemade or store-bought shortcakes or biscuits, split

Servings: persons

1
Add the vanilla extract, sugar, 1 cup water and orange juice to a medium saucepan.
2
Whisk the mixture over medium-high heat until the sugar has dissolved.
3
Add the peaches and plums and bring to a boil.
4
Reduce the heat and simmer until the fruit is tender and the syrup has reduced slightly, about 15 minutes.
5
Let cool for 15 minutes.
6
In a medium bowl, beat the cream with an electric mixer until thick.
7
Add the confectioners' sugar and vanilla and continue to beat until the cream holds soft peaks.
8
Add the mascarpone cheese and beat until thick and smooth.
9
Place the shortcakes on serving plates.
10
Spoon some of the poached fruit on the bottom half of each shortcake and top with a dollop of the whipped cream.
11
Add the top of the shortcake and drizzle with the fruit syrup.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon pure vanilla extract, 1 cup sugar, 1/2 cup fresh orange juice, 3 peaches, halved, pitted and cut into 8 slices or 12 ounces frozen peaches, thawed, and more.

Yes, Stone-Fruit Shortcakes with Mascarpone Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stone-Fruit Shortcakes with Mascarpone Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions