Strawberry Shortcake

INSTAGRAM : @bakedbyammna #bakedbyammna

It’s definitely strawberry season in Sweden.. and with midsummer around the corner what better way to just dig in to the strawberry craze than to make a dessert you can have for breakfast/brunch?!?!

This is my take on a strawberry shortcake – it’s a sweet scone topped with strawberry compote and mascarpone whip with fresh strawberries. Now doesn’t that just sound Devine?!

It’s super simple, as most of recipes are.. and it’s super tasty.. not to mention that it looks heavenly as well! 😍🍓

Here’s how you bake it!


For the sweet scone –

  • 250 g flour
  • 40 g cold butter, cut into cubes
  • 60 g sugar
  • 1 egg
  • 3 tsp baking powder
  • 110 ml whole milk
  • 2 tbsp lemon juice

For the Mascarpone Whip –

  • 150 g mascarpone
  • 100 ml whip cream
  • 2 tbsp sugar

For the Strawberry Compote –

  • 150 g strawberries (fresh or frozen both work)
  • 3 tbsp sugar
  • 3 tbsp water

For the filling –

  • 100 g fresh strawberries


For the scones –

  • Turn your oven on to 200C (350 F) and line a baking tray with baking sheet. Then mix the milk and lemon juice, in a small bowl or cup and then set aside.
  • Then in a medium sized bowl, mix in the flour, sugar and baking powder. Add in the cubes of butter and using a fork or your fingers gently break the butter and mix it into the flour to create small specs of butter. Make sure NOT to melt the butter.
  • Add in the egg and milk/lemon and mix until it all comes together. The texture of the dough is meant to be lumpy, glossy and very sticky! The more stickiness the softer the scones!
  • Add a little flour onto your table and roll out the dough to roughly 2 inch thickness and using a cookie cutter cut out 8 circles.
  • Place onto prepared baking tray and bake for 12-15 min until golden brown.
  • Take out and cool on wire wrack.

For the mascarpone whip –

  • In a small bowl, whip up the cream to stiff peaks then add in the mascarpone and sugar and whip u til it is well combined. Refrigerate until ready to use.

For the strawberry compote –

  • Add all ingredients into a small saucepan and bring to a boil. Once bubbeling , take off the stove and sieve out the seeds of the strawberries.
  • Pour back into saucepan and simmer until it thickens. Take off heat and place into fridge to cool completely.

For the filling –

  • Slice the strawberries thinly and set aside until ready to use


  • Take a scone and open it up (if you baked them correctly there should be a natural split part that when you open it with your hands it breaks open perfectly) place two large spoons of mascarpone whip then drizzle the compote on and top with fresh sliced strawberries. Too with the lid of the scone add a tiny dollop of cream and compote and decorate with a tiny strawberry.
  • Repeat with the rest, serve straight away and ENJOY!

INSTAGRAM : @bakedbyammna #bakedbyammna


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