Macerated Strawberries with Mascarpone Whipped Cream

Macerated Strawberries with Mascarpone Whipped Cream and Mint | Fork Knife Swoon

Happy Friday! If you are still looking for a great dessert to celebrate the mom(s) in your life this Sunday, may we suggest going the simple route, and whipping up this quick and scrumptious berries and cream dessert, with a slight Italian twist. We top fresh, macerated strawberries – soaked in a bit of sugar – with a generous dollop of sweet mascarpone whipped cream and a sprinkling of mint for a light and lovely end to a meal.

Have a delicious weekend!

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Macerated Strawberries with Mascarpone Whipped Cream and Mint | Fork Knife Swoon

Macerated Strawberries with Mascarpone Whipped Cream and Mint

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4 Servings 1x



For the Macerated Strawberries

  • 3 cups fresh strawberries, hulled and sliced
  • 1/4 cup white sugar

For the Mascarpone Cream

  • 4 oz mascarpone cheese (sweet, Italian-style cream cheese), at room-temperature
  • 1/2 cup heavy whipping cream, very cold
  • 2 tbsp powdered sugar
  • zest of one lemon

To Top

  • 1 tbsp fresh mint leaves, finely chopped


  1. In a mixing bowl, stir together the strawberries and sugar. Set aside, and let sit for at least 10 minutes.
  2. Meanwhile, using a hand-mixer or stand-up mixer with the whisk attachment, on medium speed, blend together the mascarpone cheese and 1 tbsp of the powdered sugar until light and fluffy. Spoon into a separate bowl and set aside.
  3. Pour the cream and the remaining sugar into the original mixing bowl and blend on high-speed just until stiff peaks form, about a minute or two. Turn the mixer off and carefully fold the whipped cream into the mascarpone mixture. Add the lemon zest and gently stir to combine.
  4. Divide the strawberries among four small plates or bowls and top with the mascarpone cream and a sprinkle of fresh mint. Serve immediately.


The longer the strawberries and sugar sit, the more juices will be extracted. If you have time, the strawberries can be prepared in advance and sit up to a day soaking in the refrigerator.


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  1. 8.7.19
    Ssndy said:

    How far ahead can I make the marscopone

  2. 7.10.14
    yoko said:

    love how simple yet delicious this is! i replaced the sugar with agave nectar and added rosewater to the strawberries. threw in some blueberries too – will make it again for july 4th next yr

    • 7.11.14
      Laura said:

      So glad you liked the recipe! I love the idea of adding rosewater… will definitely have to try that!

  3. 1.4.14
    Marissa said:

    This recipe is wonderful! I used it in a pinch (happened to have Marscapone and strawberries) and it was a HUGE hit! Very light, sweet, and delicious. I served it with a big breakfast for several of my close friends and it was the perfect, sweet and fruity way to end the meal. Thank you so much!

  4. 5.15.13

    Thanks for sharing this recipe. I love strawberries and cream cheese so you can’t go wrong. If you get a chance stop by my blog Recipe for LIfe and check out some of my family favorite recipes at:
    Deborah H. Bateman – Author

  5. 5.15.13

    This looks so gorgeous and I love how simple, but totally delicious it sounds! Mascarpone and strawberries is such a lovely combination!

    • 5.15.13
      Laura said:

      I’m kind of obsessed with mascarpone right now! I keep finding new things to pair with it…

  6. 5.11.13

    Looks delicious.. lovely shots too !!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.