ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mini Strawberry Shortcakes

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep time 10 mins
Stand time 30 mins

Makes 6 servings

Instead of biscuits or shortbread, this sweet concoction uses packaged ladyfingers, which give it a light texture that's good on blazing days. Individual desserts are easy to serve—no cutting or scooping—and easy to eat. (They'll disappear in a flash!)


  • 1 pint strawberries, sliced
  • 1 tablespoon amaretto liqueur or 1/4 teaspoon almond extract
  • 1/2 cup sugar, divided
  • 1/2 cup heavy whipping cream
  • 1 (8-ounce) container mascarpone cheese or cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (3- or 3.4-ounce) package ladyfingers

How to Make It

  1. Combine strawberries, amaretto, and 1/4 cup sugar in a bowl. Let stand about 30 minutes, stirring occasionally.

  2. Meanwhile, combine remaining 1/4 cup sugar and whipping cream in a large bowl. Beat with an electric mixer until soft peaks form. Fold in mascarpone cheese and vanilla.

  3. Layer ladyfingers, mascarpone mixture, and strawberry mixture in 6 (9-ounce) bowls.