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–+ servings

Layered Strawberry Dessert

Desserts
Layers of buttery Breton shortbread, silky mascarpone cream, and fresh strawberries. The biscuits stay just crisp enough to give you texture against the cloud-light cream, and the strawberries add a sharp, fresh hit that cuts through the richness. Easy to make and perfect when you've got people coming round!
Layered Strawberry Dessert recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients 

For the base
  • 200 gr sablés bretons or other butter shortbread cookies
For the mascarpone cream
For the strawberry layers
  • 600 gr strawberries

Equipment

Instructions

  1. 1. Make the mascarpone cream
    Whip the very cold heavy cream with the powdered sugar and vanilla using an electric mixer on medium speed. You're after stiff peaks, about 3-4 minutes. It should hold its shape when you lift the whisk.
    Add the mascarpone in three batches, folding gently with a spatula or on low speed. Don't overwork it or you'll knock out the air. Stop when it's smooth and creamy. Set aside while you prep everything else.
  2. 2. Prep the biscuits and strawberries
    Crush the sablés bretons (or other biscuits) roughly, either put them in a freezer bag and bash with a rolling pin, or pulse them briefly in a food processor. You want a mix of crumbs and chunky bits for texture, not fine dust.
    Hull and the strawberries into a fine brunoise (tiny cubes, about 3-4mm) for the layers and topping.
  3. 3. Assemble the layered strawberry dessert
    Start with 2-3 tablespoons of crushed biscuits in the bottom of each glass. Press down gently to settle them.
    Add 2 tablespoons of mascarpone cream, then layer with the strawberries.
    Repeat and end with whatever you like best on top!
  4. 4. Serve
    You can serve these immediately, or chill for 20-30 minutes if you prefer them cold. They're delicious either way, at room temperature, the cream is softer and more mousse-like; chilled, it firms up slightly and feels more refreshing.

Notes

  • If you can't find sablés bretons, use any good buttery shortbread or sugar cookies. Avoid anything too hard or it won't soften in the cream.
  • The mascarpone helps the whipped cream hold its shape for several hours. If you do want to make these ahead, they'll keep in the fridge for up to 2 hours without the biscuits getting soggy.
  • Strawberry swap: Out of season, swap strawberries for raspberries, blackberries, or diced peaches in summer. The brunoise works with any soft fruit that dices cleanly.
  • You can add a tablespoon of Cointreau or Grand Marnier in the cream to add depth. Or macerate the diced strawberries in a splash of orange liqueur for 10 minutes before layering.
  • Anything clear as serving glasses works, wine glasses, tumblers or mason jars. The layers are the point, so make sure people can see them.
  • If you want the biscuits to stay extra crispy, assemble and serve within 30 minutes. For softer, cake-like biscuit layers, let them sit for a few hours.