Strawberries and cream is a classic combination that can rarely go wrong, but let’s take a second to talk about how very right this dish is.
For starters, it’s crazy versatile. There is absolutely no reason why you can’t enjoy this for breakfast, but it’s also satisfying enough for a summer dessert. We especially love the idea of these incorporated into a brunch spread; you can easily cut them into halves or quarters to make them easy to share. But the real kicker that makes this dish a must try is the layers of flavor that give you all the strawberry shortcake vibes with about a fraction of the effort. The only trick here is to make sure to sample your strawberries for sweetness first and adjust the other elements accordingly.
Strawberry and Mint Mascarpone Toast
2 slices brioche
1 cup strawberries, sliced
1 tbsp unsalted butter
1/2 cup mascarpone cheese
1/2 tsp vanilla
1 tbsp honey, plus more for drizzling
Mint, chopped (for garnish)
- In a small bowl, combine mascarpone cheese, vanilla, honey and mix well. Set aside.
- Heat skillet over medium-high heat. Melt the butter, then toast the brioche on each side until golden brown. Let cool.
- Take toasted bread and spread mascarpone mixture. Spread strawberry slices over the top and drizzle with honey. Garnish with fresh mint.