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Balsamic Strawberries with Whipped Mascarpone Cheese

Balsamic Strawberries with Whipped Mascarpone Cheese


  • 2 teaspoons plus 4 tablespoons sugar
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup chilled mascarpone cheese*
  • 1/2 cup chilled whipping cream
  • 1/2 teaspoon vanilla extract
  • 3 1-pint baskets (about 24 ounces) strawberries, hulled, halved

Recipe Preparation

  • Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

  • Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.

  • Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.

  • Divide berries and syrup among 6 goblets. Top with mascarpone mixture.

Recipe by Sarah Patterson Scott,Photos by Jaqueline HopkinsReviews Section

16 ounces strawberries
4 teaspoons sugar
2 tablespoons aged balsamic vinegar
1/4 cup mascarpone cheese
1/4 heavy cream
2 teaspoons sugar
1 teaspoon grated lemon zest

Remove stems and hulls from strawberries. Cut into quarters or eighths depending on the size. Toss strawberries with sugar and balsamic. Let sit for a half hour, stirring once every ten minutes.

A few minutes before the strawberries are ready, whisk together mascarpone, cream, and sugar (I suggest doing this by hand as this comes together very fast and there is a real risk of over-whipping).

The mixture will go from thin to thick and viscous very quickly, about 1-2 minutes. Stop when at an early soft peak stage. This will be much thicker than normal whipped cream. Stir in lemon zest.

To serve, divide strawberries among individual serving bowls. Top with a bit of whipped cream and some scattered torn mint leaves.

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Balsamic Strawberries with Whipped Mascarpone Cheese - Recipes

I stumbled across this recipe while I was looking for something simple to do with the strawberries that had just been purchased. I made this last night and it was a huge hit.

15-20 fresh strawberries, hulled and quartered
1 tsp (or more) of sugar

For the syrup:
1/3 cup balsamic vinegar
2 tsp sugar
1 tsp fresh lemon juice

For whipping together:
2-3 Tbsp mascarpone cheese (at room temperature)
2 tsp sugar
1 tsp vanilla essence

Serves 2

In a bowl, gently toss the strawberries with the sugar. Let it stand for 15 minutes or so until the strawberries have released their juices.

Meanwhile, combine the balsamic vinegar, sugar and lemon juice in a small saucepan. Stir over medium heat until sugar dissolves and the vinegar is reduced to a syrup-like consistency (takes about 5 minutes). Cool.

Whip together the mascarpone cheese, sugar and vanilla essence.
Portion the strawberries with their juices, mixed with a bit of balsamic syrup into serving bowls. Top with the mascarpone mixture and drizzle with the remaining balsamic syrup.

Balsamic vinegar has a lovely sweet flavor with a hint of tartness. Reducing it only intensifies the goodness. The mascarpone, the strawberries and the balsamic vinegar go really well together to make a quick dessert that is absolutely heavenly.

I decided to have some fun with the balsamic vinegar while putting this together.
I clicked a couple of pictures and decided to send this one over to Bee and Jai at Jugalbandi for Click: Metal.

A spoonful of balsamic vinegar

Balsamic Strawberries with Mascarpone

In 10 minutes or less, you have a delicious, fuss-free, spring, and summer-perfect dessert that will delight everyone – Balsamic Strawberries with Mascarpone! The contrast of flavors are amazing!


  • 2 cups Strawberries, hulled and sliced
  • 1 Tablespoon Balsamic Vinegar
  • 1 Tablespoon Sugar
  • 2 Tablespoons Orange Juice (fresh or concentrate, if frozen thaw first)
  • 1/2 to 2/3 cup Mascarpone Cheese, whipped with a little sugar and cream to taste


  1. In a glass or nonreactive bowl, place all the strawberries. Mix the remaining ingredients except the Mascarpone mixture. Drizzle the the strawberries with the balsamic sauce and stir everything gently. Divide into 3 bowls and top with the Mascarpone mixture. Serve immediately.

Yield: 3 Servings
Prep Time: 10 Minutes
Cooking Time: 0 Minutes
Total Time: 10 Minutes


  • Thick, good quality crusty white bread
  • Mascarpone cheese at room temperature
  • White sugar
  • Vanilla extract
  • Balsamic reduction/glaze (same thing)
  • Black pepper
  • Butter

Balsamic Strawberries with Whipped Mascarpone Cheese - Recipes

For the crust:

Place flour, sugar and pinch of salt into food processor. Add egg yolk. Flake the butter in small pieces on top of the yolk and the flour. Add water on top of yolk, butter and flour. Pulse to mix ingredients in food processor. Gather dough into a ball, place in plastic bag or covered bowl and refrigerate for 1 hour.

Preheat oven to 350°. Roll out piecrust and “blind bake” in large pie tin at 350° for 15–20 minutes. Paint with white chocolate before crust cools as a moisture barrier.

For the filling:

Whip cream with powdered sugar set aside. Mix mascarpone cheese with vanilla. Whip egg whites with granulated sugar and fold into mascarpone cheese mix until partly incorporated. Add whipped cream and gently fold until all are incorporated. Place filling gently and evenly into pie shell and smooth the top. Refrigerate until strawberries are ready.

For the topping:

Mix strawberries, sugar and vinegar and let stand to create juice. Remove berries into a bowl and pour liquid into a heavy-bottomed saucepan. Remove a little of the juice and mix well with cornstarch. Mix cornstarch mixture with rest of juice in a saucepan heat gently to a simmer while stirring, until cornstarch turns clear and mixture is thickened.

Place or scatter berries over filling. Pour glaze over berries. Chill pie before serving.

Our Sweetest Strawberry Recipes

You can count on ruby-red strawberries to add both flavor and color to every dish. From cocktails to cheesecakes, these recipes allow the sweet fruit to sing.

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1⁄3 c. Balsamic Vinegar
1/2 t. fresh lemon juice
2 tsp. plus 4 T sugar
1/2 c. chilled mascarpone cheese
1/2 c. chilled whipping cream
1/2 t. vanilla
3 pints strawberries, hulled, halved

Combine balsamic, 2 t. sugar and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to about 3/4 c. (about 3 minutes). Transfer to small bowl, cool completely. Combine mascarpone, cream, vanilla and 2 T. sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours. Combine berries and remaining 2 T. sugar in large bowl drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally. Divide berries and syrup and syrup among 6 goblets. Top with mascarpone mixture.

This isn’t a recipe that you would normally think of as a “kid’s” recipe. But every time we make it, there is nothing left. The tanginess of the balsamic vinegar is so good with the sweet, creaminess of the cheese.


Place the ricotta in a medium bowl or the bowl of a food processor. Add the honey and vanilla. Process for 1 minute (or mix using a hand mixer) until the ricotta is smooth.
Refrigerate for at least 2 hours.
Meanwhile, combine the vinegar and sugar in a small saucepan. Stir until the sugar is dissolved.
Bring to a boil and reduce to a simmer, then cook for three minutes.
Transfer to a medium bowl and allow to cool completely.
Once cool, gently stir in the strawberries and basil.
Layer the strawberries and ricotta into four glasses and serve immediately.
Garnish with additional basil, if desired.