Strawberry Shortcake Stacks – a delicious recipe with all-purpose, powdered sugar, butter, egg yolks, mascarpone cheese, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the cookies, sift together flour and powdered sugar. Cut in butter until mixture resembles breadcrumbs. Add egg yolks and 1 tbsp chilled water, mixing until dough just comes together. Turn out onto a floured surface and knead gently. Shape into a disc, wrap in plastic wrap and chill for 30 mins.
2
Preheat oven to 350u00b0F. Line 2 baking trays with parchment paper. Roll out dough to 1/4 inch thick. Cut out 12 - 3 inch cookies. Transfer to baking trays and chill for 15 mins. Bake for 12-15 mins, until golden. Transfer to a wire rack to cool completely.
3
Meanwhile, to make the filling, combine mascarpone, heavy cream, powdered sugar and vanilla. Set aside.
4
To serve, spread 1/2 the mascarpone cream over 4 cookies. Top with 4 slices of strawberry. Repeat layers, finishing with a cookie. Dust with powdered sugar.
724
kcal
Calories
60
g
Fat
26
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1/3 cup powdered sugar, 2/3 cup butter, chopped, 2 None egg yolks, and more.
Yes, Strawberry Shortcake Stacks 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
