Cruller Donut Strawberry Shortcake with Whipped Mascarpone
Store bought mini cruller donuts are used as the base of this easy no-bake strawberry shortcake. Slice some berries and whipped up a light sweetened mascarpone and dessert is ready in 5 minutes. Like the Barefoot Contessa taught us if you don’t have homemade “store bought is fine”. This dessert requires no baking/cooking once so ever. It is more of a preparation than a recipe. After all, there is a reason that pre-made pastries are sold in your grocery store, more than likely it is delicious.
If you've browsed my recipes you will see, I have a "thing" for whipped mascarpone. Maybe you could even say I am obsessed. Well, if you try it you might become obsessed too. It is a creamier version of whipped cream. It is perfect dolloped on top of a cake or pie. You can even use it as a filling for a cake like I did with these blackberry dark chocolate cupcakes and this whole blood orange cake.
I look forward to strawberry season every year. Of course local fresh pick strawberries taste the best. The season here in NC has already peaked. Adding a bit of strawberry preserves can add sweetness to out of season or not so ripe strawberries. Think a jelly filled donut meets classic spring strawberry shortcake. My strawberries were little tart so, I also sprinkled a little bit of sugar (less than a tablespoon) over my sliced strawberries while I prepared the mascarpone for some added sweetness and juice.
Cruller Donut Strawberry Shortcake
1 package mini cruller donuts
1 pint fresh strawberries, sliced
1/4 cup prepared strawberry preserves
8 ounces mascarpone cheese
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla bean paste
1/2 teaspoon lemon zest
a pinch salt
Whipped Mascarpone: Add mascarpone, cream, powdered sugar, vanilla, lemon zest and salt to the bowl of a stand mixer and whisk using until it reaches stiff peaks. You can also whisk by hand or with a hand mixer.
Once the mixture thickens, add it to a pipping bag fitted with the piping tip of your choice.
Cut the cruller in half lengthwise. Spoon the strawberry preserves on to the bottom half. Then, layer on strawberry slices. Pipe swirls of the prepared mascarpone on top of the berries. Top with the remains half of the cruller and serve.