Mazurek Shortcake Dessert is a tasty Polish treat great for special occasions like Easter. It's simply made from eggs, sugar, and flour. Each layer is packed with crunchy walnuts and chewy raisins, giving it a nice mix of textures. The layers are spread with a sweet and tangy fruit jam—raspberry is traditional, but you can use pear, apricot, or other flavors. There are so many variations, but we enjoy this one, it's one of the simpler variations to make, so it takes less time and effort but still tastes so good!
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Like this Hearty Pickle Soup Recipe, this Mazurek Shortcake Dessert is my mother-in-law's recipe. So, I better get this right! We call it Mazurka, but the correct name for this shortcake or biscuit is Mazurek. It originates from Poland and is traditionally baked for Easter. But because it's so easy to make, we make it all the time! Who says it only has to be for a holiday? We even make our April Fools Rice Krispie Treats for dessert throughout the year.
While Mazurek Shortcake Dessert might not be a traditional shortcake, it shares some similarities. Unlike the classic shortcake, which is typically a crumbly biscuit-like cake, Mazurek features a layered, nutty base that's soft and sturdy. This Polish treat has a rich texture with crunchy walnuts, chewy raisins, and a sweet fruit jam, making it a delicious twist on the concept of shortcake.
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Reasons to love this Mazurek Shortcake Dessert
- Simple Ingredients, Big Flavor: With basic pantry staples like flour, sugar, eggs, and jam, this recipe creates a flavorful dessert or snack that feels special without requiring exotic ingredients.
- The Layers: The double layers, each with its own texture and flavor! The raspberry jam sandwiched between the layers adds a sweet, tangy surprise in every bite.
- The Sweetness: Like this Cottage Cheese and Apple Pie, it’s not overly sweet, making it perfect for enjoying with a cup of coffee or tea. You can also experiment with jams like apricot, pear, or apple to adjust the sweetness or flavor profile.
- Easy to Make Ahead: This recipe can be made ahead of time and enjoyed later, as it stays fresh and flavorful for days. In fact, it may taste even better after resting, as the flavors meld together.
Ingredients
- Eggs: Like in our Russian Pancakes "Oladi" recipe, eggs provide structure, moisture, and richness to the batter, helping to bind the ingredients together.
- Nuts: We'll be using walnuts and some sliced almonds. Walnuts add a crunchy texture and the almonds are used as a garnish, for extra crunch and visual appeal.
- Raisins: Add chewiness and sweetness, complementing the crunch of the nuts and adding a fruity contrast.
- Jam: I used raspberry jam. It creates a sweet and tart layer between the shortcake layers, adding moisture and flavor contrast. Use a jam with a thick consistency to avoid it oozing out too much between the layers.
*** see the recipe card at the bottom of this post for the full list of ingredients and quantities
Substitutions and variations
- Walnuts: Swap with almonds, peanuts, or pecans for a different nutty flavor. For a nut-free version, use sunflower seeds or pumpkin seeds instead.
- Raisins: Substitute with dried cranberries (like I use in this Baked Chicken Thighs with Chickpeas recipe), chopped dates, or dried apricots for different fruit textures and sweetness levels. A mix of raisins and craisins adds a nice balance of sweetness and tartness.
- Raspberry Jam: Use apricot, pear, apple, or plum jam to create unique flavor pairings. Marmalade or berry preserves would also work well for a citrusy or berry-rich twist.
- Make it Spiced Mazurek: Add ground cinnamon, nutmeg, or allspice to the batter for a warm, spiced version, similar to our Pumpkin Spice Bundt Cake (with cranberry sauce filling).
- Gluten-Free Option: Use gluten-free all-purpose flour to make the shortcake suitable for gluten-sensitive guests.
Preparation
STEP 1: Preheat the oven to 350°F (175°C) and line two 13x9-inch baking pans (or similar size) with parchment paper.
STEP 2: Make the first layer
Whisk half of the eggs and granulated sugar in a large mixing bowl. Stir in half of the chopped peanuts, raisins, dried cranberries, flour, and baking powder. Transfer the batter onto one of the lined baking pans and spread it evenly. Let it rest for 10 minutes.
STEP 3: Make the second layer
Repeat the same steps to create the batter for the second layer, using the remaining half of the ingredients, then spread it evenly in the second lined baking pan.
STEP 4: Bake
Place both baking pans in the preheated oven and bake for about 40 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, the shortcake is ready. If not, bake for a few more minutes and check again.
STEP 5: Assemble
Once baked, transfer one Mazurek layer to a cutting board. Spread 1.5 tablespoons of jam evenly on top of this first layer. Place the second Mazurek layer on top and spread the remaining 1.5 tablespoons of jam. Cut the Mazurek Shortcake into even squares while it's still warm and sprinkle the slivered pumpkin seeds on top.
Top Tips
- Let the batter rest for 10 minutes before baking. This allows the flour to hydrate and helps create a more cohesive and tender cake layer.
- When spreading the batter in the pan, use a spatula to ensure an even layer. This helps the cake bake uniformly and makes it easier to assemble later.
- Spread the jam while the layers are still warm. This makes it easier to spread and helps the layers stick together better.
- Make sure to slice the Mazurek into squares while it’s still warm. Once it cools, it hardens and becomes more difficult to cut cleanly.
- Use a jam with a thick consistency to avoid it oozing out too much between the layers. If your jam is runny, reduce it on the stove for a few minutes to thicken it before spreading.
Frequently Asked Questions
Store the Mazurek bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator. They can also be frozen for up to 3 months; just make sure they are well-wrapped to prevent freezer burn.
To cut the bars neatly, let them cool slightly but not completely harden. Using a sharp knife or a serrated knife can help achieve clean cuts.
If you prefer a less sweet Mazurek, you can reduce the amount of granulated sugar slightly or use a less sweet jam. Taste the batter and adjust the sweetness to your liking.
Serving suggestions
Enjoy the Mazurek bars alongside a cup of tea or coffee. Arrange the bars on a dessert platter with a selection of fruits, such as fresh berries, diced mango, and Chocolate-Covered Strawberries. It's such a beautiful dessert spread. You can also pair the bars with a scoop of vanilla or fruit-flavored ice cream for a decadent dessert.
Try these other desserts
If you tried this Mazurek Shortcake Dessert or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Mazurek Shortcake Dessert Recipe
Equipment
Ingredients
- 6 large eggs divided
- 1.5 cups granulated sugar divided
- 1 cup peanuts unsalted, chopped or crushed, divided - peanuts can be substituted for any other nut, such as walnuts or almonds, For a nut-free shortcake, try using sunflower seeds and pumpkin seeds.
- 1 cup raisins divided
- 1 cup dried cranberries divided
- 2 cups all-purpose flour divided
- 2 teaspoons baking powder divided
- 3 tablespoons raspberry jam divided - pear jam, apple jam, apricot jam work great too
- ¼ cup pumpkin seeds or sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Line two 13x9-inch baking pans (or similar size) with parchment paper. No need to grease.
- In a large mixing bowl, whisk together 3 eggs and ¾ cup of granulated sugar. Stir in 1 cup of chopped peanuts, ½ cup of raisins, ½ cup of dried cranberries, 1 cup of flour, and 1 teaspoon of baking powder. Transfer the batter onto one of the lined baking pans and spread it evenly. Let it rest for 10 minutes.
- Repeat the same steps to create the batter for the second layer, then spread it evenly in the second lined baking pan.
- Place both baking pans in the preheated oven and bake for about 40 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, the shortcake is ready. If not, bake for a few more minutes and check again.
- Once baked, transfer one Mazurek layer to a cutting board. Spread 1.5 tablespoons of jam evenly on top of this first layer. Place the second Mazurek layer on top and spread the remaining 1.5 tablespoons of jam.
- While the Mazurek is still warm, cut it into even squares. It will harden as it cools, making it harder to cut later. Sprinkle the pumpkin seeds on top for garnish.
Notes
- Let the batter rest for 10 minutes before baking. This allows the flour to hydrate and helps create a more cohesive and tender cake layer.
- When spreading the batter in the pan, use a spatula to ensure an even layer. This helps the cake bake uniformly and makes it easier to assemble later.
- Spread the jam while the layers are still warm. This makes it easier to spread and helps the layers stick together better.
- Make sure to slice the Mazurek into squares while it’s still warm. Once it cools, it hardens and becomes more difficult to cut cleanly.
- Use a jam with a thick consistency to avoid it oozing out too much between the layers. If your jam is runny, reduce it on the stove for a few minutes to thicken it before spreading.
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