These Strawberry Shortcakes are filled with a light mascarpone cream filling, flavoured with delicious chocolate Lindor truffles.
The following post is sponsored by Lindt & Sprüngli AG, but the content and opinions are my own.
As a mother to two young toddlers, my idea of the perfect Mother’s Day would start with a few extra hours in bed, preceded, of course, by an uninterrupted full night of sleep the evening before 😉 Upon waking up peacefully to a room filled with natural light, as opposed to the noisy demands of a grumpy child who desperately needs her Hello Kitty doll at 4 am (which, by the way, was sitting on said child’s pillow), I think breakfast in bed would be my idea of heaven.
With Mother’s Day around the corner, I think it will still be a few more years before my children will bring me breakfast in bed, although I definitely have it in my sights to train them for this indulgent, yet very important, life skill 😉
In the absence of any bedside pampering, my ideal way of celebrating Mother’s Day is by making something everyone in the family will enjoy. One of our favourite cakes is a simple vanilla sponge cake sandwiched with freshly whipped cream and fresh strawberries, quite similar to the Vanilla Sponge Cake with Mascarpone Cream Frosting which I have previously shared.
I very rarely make cakes in mini-form (too much fuss and too much cleaning up!), but my son reminded me that we “never” make muffins anymore, so I thought it was a good excuse to dust off the muffin tin.
When the lovely people at Lindt sent me a box of their limited edition Strawberries & Cream Lindor Truffles, I knew that they would be the perfect match for these Strawberry Shortcakes. And indeed, the subtle strawberry-scented white chocolate balls add just the right amount of sweetness to the mascarpone cream filling.
My children and I adore Lindor truffles, and we are always excited when the limited edition flavours are released. Although my favourite happens to be the classic milk chocolate Lindor truffles, my two children have a more sophisticated palate and always fight over the dark chocolate ones. But I have a soft spot for white chocolate – there’s something about the nursery sweetness and scent of vanilla – and the Strawberries & Cream flavour tastes like summer in one sweet bite.
So there you have the perfect morning tea for Mother’s Day: Strawberry Shortcakes, a large punnet of fresh strawberries, and a box of Strawberries & Cream Lindor Truffles. Simple, yet delicious.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: Makes 12 cakes
For the cakes
- 4 eggs, separated
- pinch of fine salt
- 2/3 cup (125 g) caster sugar
- 1 teaspoon vanilla extract
- 1 cup (125 g) plain flour
- 1 teaspoon baking powder
For the cream filling
- 1/2 cup (125 ml) double cream (heavy whipping cream)
- 1/2 cup (125 ml) mascarpone
- 2 oz (50 g) Strawberries & Cream Lindor Truffles (or other good quality white chocolate)
- strawberries, sliced
- icing sugar for dusting
- Preheat the oven to 350°F (180°C).
- Lightly butter a 12-hole muffin tin (see Kitchen Notes below).
- Separate the eggs. Place the whites into one large bowl, and the yolks into another large bowl. If you have two bowls for your stand mixer, now is the time to use them.
- Add a pinch of salt to the egg whites and whisk them until stiff peaks form.
- Add the sugar and vanilla to the yolks, and beat until the mixture is pale and fluffy.
- Sift the flour and baking powder into the yolk mixture, and mix until well-combined.
- Lightly fold the beaten egg whites, 1/3 at a time, into the batter.
- Fill the muffin tin with the batter. Each hole should be filled approximately half way. I find it is easiest to use an ice-cream scoop to evenly distribute the batter.
- Bake the cakes for about 15 minutes, or until the cakes are lightly golden on top.
- Let the cakes cool slightly before carefully removing them to a wire rack to cool completely.
- To make the filling, melt the chocolate in a bain-marie (or in a bowl over a pan of simmering water). Set aside to cool slightly.
- Whisk the cream until it is soft and thick. Add the mascarpone and continue whisking until the mixture has thickened and is firm enough to fill the cakes.
- Whisk in the melted chocolate.
- To assemble the cakes, slice each cake in half. I find it easier to pipe the cream using a piping bag, but you could simply use a small spatula. Top with sliced strawberries, followed by a bit more cream.
Due to the fresh cream filling, these cakes are best eaten on the day they are made.
I have made these cakes using a standard non-stick muffin tin, as well as in a silicon muffin mould. The cakes bake and rise beautifully in the non-stick muffin tin, but they don’t rise as much in a silicon mould. Hence, I would not use a silicon mould for this recipe.
- Serving Size: 12
- Calories: 204
- Sugar: 19.4g
- Sodium: 57.2mg
- Fat: 9.5g
- Carbohydrates: 28g
- Fiber: 0.7g
- Protein: 2.8g
- Cholesterol: 83.9mg
Share your photos!
If you have used this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram, Facebook or Twitter and using #eatlittlebird
SHOP THIS RECIPE