This is a nice twist on a classic strawberry shortcake. The mascarpone topping pairs well with the flavors of the bourbon. Made with fresh California Strawberries, this dessert will not disappoint!
![](https://www.californiastrawberries.com/wp-content/uploads/2019/06/BourbonMintJulepStrawberryShortcake_w1-400x400.jpg)
Bourbon Mint Julep Strawberry Shortcake with Mascarpone Topping
Yield: 12 Servings
Calories: 604kcal
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Shortcake:
- 3 cups cake flour
- 1½ cups sugar
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup low-fat buttermilk
- 1 cup 2 sticks unsalted butter
- 2 tsp vanilla extract
- 4 large eggs
Bourbon Butter Sauce
- ½ cup powdered sugar
- 1/3 cup unsalted butter
- 3 Tbsp water
- 1 Tbsp fresh mint finely chopped
- 1 tsp lime or lemon zest
- 2 tsp bourbon whiskey
Mascarpone Topping
- 8 oz Mascarpone cheese
- 1 Tbsp sugar
- 1/2 cup cream
Filling
- 4 cups strawberries sliced
- 4 Tbsp sugar
Instructions
To make Shortcake:
- Preheat oven to 325 degrees F.Grease and flour a 9 x 13-inch baking pan.
- Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl.
- In a separate smaller bowl, combine buttermilk, butter, vanilla extract, eggs, and beat at low speed.
- Add wet ingredients to flour mixture. Beat at low speed for 1 minute, then increase to medium speed until combined – don’t over beat the batter. Pour into prepared pan and smooth evenly around pan. Bake for 35 to 40 minutes. Use a toothpick to test for doneness.
To make Bourbon Butter Sauce:
- In a saucepan over medium heat, combine powdered sugar, butter, water,lemon zest and mint. Stir until melted. Do not boil. Remove from heat, continuing to stir for 2 minutes. Then stir in bourbon.
- When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake. Pour bourbon butter sauce evenly over top of the cake. Let cake cool to room temperature.
To make Mascarpone Topping:
- Combine mascarpone cheese, sugar, and whipping cream. Beat until smooth.
To make Filling:
- Combine strawberries and sugar and refrigerate for at least 30 minutes, or until juices are released.
To serve:
- Slice cake in the pan or use 3 to 4-inch circles for round servings.
- In a serving dish add a dollop of mascarpone topping, place cake, top with strawberries and more mascarpone topping. Garnish with a fresh mint leaf.
Nutrition
Serving: 1g | Calories: 604kcal | Carbohydrates: 70g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 324mg | Fiber: 2g | Sugar: 41g