Berry Almond Shortcake with Vanilla-Mascarpone Cream

July 4th is a day for commemorating the adoption of the Declaration of Independence in 1776. The United States of America celebrates its  independence from Great Britain in various ways, one of them being cookouts and backyard barbecues. An array of savories and sweets grace tables across America in different shades of Red, White and Blue.

This year we are celebrating America’s 239th birthday with an elegant twist on desserts in light, fresh flavors and of course, a dazzling side of fireworks.

Berry Almond Shortcake with Vanilla-Mascarpone Cream

Serves 8

Berry Almond-Shortcake with Vanilla-Mascarpone CreamTopping
Makes about 2 cups

  • 1 1/2 cups heavy whipping cream
    1/3 cup Mascarpone cheese
    3 tablespoons honey
    2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

In a deep mixing bowl, beat cream with an electric mixer on medium-high until peaks start to form. Add Mascarpone cheese, honey and vanilla extract; beat until combined. Cover and refrigerate.


  • 1 pound fresh strawberries, stemmed, rinsed and quartered
  • 1/2 pound fresh blueberries, rinsed
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

In a large bowl, add strawberries and blueberries. Sprinkle vanilla sugar over berries and gently stir to coat. Cover and refrigerate.


  • 1 1/2 cups all-purpose flour
    1/3 cup almond meal flour
    2 tablespoons sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    5 tablespoons cold butter, cut into small pieces
    2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
    1/2 teaspoon Nielsen-Massey Pure Almond Extract
    1/3 cup low-fat buttermilk
    granulated sugar to roll dough (about 2 tablespoons)
    1 tablespoon butter, melted (optional)

Place oven rack in center of oven and preheat to 400 degrees F. Line a small heavy light-colored rimmed baking sheet with parchment paper; set aside.

Place flours, sugar, baking powder and salt in a food processor bowl and pulse until combined. Add butter pieces, vanilla and almond extracts and pulse until dough resembles a coarse crumb. Place in a large mixing bowl and gently stir in buttermilk, just until buttermilk is combined.

Transfer crumbly dough onto sugared work surface and bring together. Lightly knead and shape into a circle. Roll dough into an 8 inches circle, about 1/2 inch thick.

Using a 3 inches biscuit cutter, cut 4 shortcake rounds. Place shortcakes in prepared pan. Bring remaining dough together; repeat process and cut an additional 4 shortcakes. Brush top of shortcakes with melted butter. Bake until done, about 15-18 minutes. Slightly cool on a wire rack before serving. Slice shortcakes in half; add berries and Vanilla-Mascarpone Cream.

Recipe courtesy of Nielsen-Massey. For additional delicious recipes please visit

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