You will need 7 1/2 batches to fill the Strawberry Shortcake: 4 batches for the bottom tier, 2 1/2 batches for the middle tier, and 1 batch for the top tier. This recipe can be doubled. Filling can be refrigerated, covered, up to one week; whisk until stiff before using.
Beat mascarpone and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add cream; beat until stiff.
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