Ingredients

Preparation

1. Rinse and hull the strawberries; pat dry with paper towels. Roll the strawberries in sugar, lightly.

2. In a non-stick pan, cook the strawberries for 2 minutes, until they are warm and the sugar has melted. Remove the strawberries and let rest.

3. Add the raspberry syrup to the pan. Cook for 2 minutes.

4. In a bowl, mix the strawberries, syrup, and raspberries.

5. In a large bowl, whip the mascarpone, vanilla, and liquid cream.

6. On a large plate, arrange the biscuits, fruits, and finish with the mascarpone cream.

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Dessert

Strawberry and Raspberry Shortcake

Name: Strawberry and Raspberry Shortcake
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 4 servings
Cuisine: North America
Ingredients: 500 g of fresh strawberries; 250 g of raspberries in syrup; 1/2 cup of brown sugar; butter biscuits; 30 g of mascarpone; 1/4 teaspoon of vanilla powder; 50 ml of liquid cream

Preparation: 30 min

Cooking: 4 min

Servings: 4

This strawberry and raspberry shortcake is a perfect combination of sweet and tangy berries, ideal for fruit dessert lovers. The sweetness of the fresh strawberries is balanced by the depth of the raspberries in syrup. With butter biscuits and a light mascarpone, it’s a delight for the senses. Easy to prepare, it’s a perfect summer dessert for picnics and barbecues.