Looking for a fresh and elegant dessert that takes just minutes to prepare? These Strawberry Mascarpone Dessert Cups combine the lightness of whipped cream with the rich creaminess of mascarpone, all layered with sweet strawberries for a no-bake treat that feels like summer in a glass. Quick to make, beautiful to serve, an easy dessert for 4th of July parties and Summer BBQs.
If you’re looking for more recipes for 4th of July, Memorial Day, or summer parties, also try Mango Cucumber Salad, Watermelon Lime Popsicles, and Spring Roll Noodle Salad Bowl!
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What Are Strawberry Mascarpone Dessert Cups?
Strawberry Mascarpone Dessert Cups are individual no-bake parfaits made with layers of sweetened mascarpone whipped cream and macerated strawberries. They’re light yet indulgent, perfect for entertaining or a special weekday treat. With just a few simple ingredients, you get a beautifully presented dessert that tastes like it came from a patisserie.
Ingredients
These dessert cups are made of two components: macerated strawberries and the mascarpone cream.
For the Macerated Strawberries
- Fresh strawberries – hulled and diced
- Lemon juice – freshly squeezed is the best!
- Maple syrup – you can also use other sweeteners like honey and agave syrup.
For the Mascarpone Cream
- Mascarpone – use cold mascarpone straight out of the fridge!
- Heavy cream – chilled in the fridge before use.
- Maple syrup
- Vanilla paste
Instructions
- In a bowl, toss together strawberries, lemon juice, and maple syrup. Cover and refrigerate for 30 minutes.
- In another bowl, combine mascarpone, heavy cream, maple syrup, and vanilla paste. Use a hand mixer or stand mixer to whip until a soft peak forms.
- Pipe or spoon the cream into the bottom of the glass, then add a layer of strawberries. Continue layering until the glass is filled to the top.
Variations & Flavor Twists
Layer Ideas for Texture & Taste
Use crushed graham crackers, pound cake cubes, or ladyfingers for a trifle-style twist.
Flavor Enhancers & Mix-Ins
Try citrus zest, a drizzle of balsamic glaze, or liqueurs like Marsala or Cointreau to the macerated strawberries for grown-up flair.
Dietary Swaps & Special Diets
It’s also fun to add gluten-free cookies and cake for a GF option.
Tips for Perfect Dessert Cups Every Time
- Chill components before assembling for the best texture.
- Avoid over-whipping the cream mixture to maintain a smooth, airy texture.
- Use a piping bag for the mascarpone cream to create neat, professional layers.
- Serve in clear glassware to show off the layers.
- If serving at a gathering, assemble in individual jars with lids for easy transport. It’s great for storing too!
Serving Suggestions & Pairings
Garnish with fresh mint, pistachios, toasted almonds, or cacao nibs. Adding edible flowers brightens up this dessert cup for dinner parties. Serve alongside sparkling rosé, iced green tea, or espresso!
Storage Tips
You can make whipped mascarpone cream and macerated strawberries in advance and store them in the fridge for up to 2 days.
For best texture, keep mascarpone cream and strawberries in separate containers and assemble just before serving.
You can also store assembled cups in the fridge for up to 24 hours. But I recommend assembling it on the day of for the prettiest look for entertaining.
FAQ
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Mascarpone is very delicate, and it can curdle or become grainy. This can happen if the cream is over-whipped or if the ingredients are not at the same temperature. If you’re mixing mascarpone and heavy cream at different temperatures, the mixture will curdle in the blink of an eye! Use cold mascarpone and cream, and whip gently. All you need is a few minutes of whipping.
If the mixture is slightly grainy, gently folding in a splash of cold heavy cream can help smooth it out. If it’s fully separated, try the double-boiler method. Gently warm up the mixture over a double boiler or microwave (a few seconds at a time) while whipping it until smooth. Do not overheat or overwhip. Then stir to let it cool and whip it again.
Runny mascarpone cream can result from curdling or using warm ingredients. Make sure both the cream and mascarpone are cold and whip until soft but stable peaks form. Avoid adding too much liquid flavoring, which can loosen the structure. If it’s the result of curdling, try the double-boiler method above.
More dessert
Satisfy your sweet cravings with these recipes!
Strawberry Mascarpone Dessert Cups (Easy No-Bake Recipe)
Ingredients
For the Macerated Strawberries
- 16 oz strawberries hulled and diced
- 2 Tablespoons lemon juice
- 6 Tablespoons maple syrup
For the Mascarpone Cream
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla paste
Instructions
- In a bowl, toss together strawberries, lemon juice, and maple syrup. Cover and refrigerate for 30 minutes.
- In another bowl, combine mascarpone, heavy cream, maple syrup, and vanilla paste. Use a hand mixer or stand mixer to whip until a soft peak forms.
- Pipe or spoon the cream into the bottom of the glass, then add a layer of strawberries. Continue layering until the glass is filled to the top.
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