Italian-Style Strawberry Shortcake

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Italian-Style Strawberry Shortcake

Yield: Serves 10

Prep time: 20 minutes

Inactive time: 30 minutes (chilling)

Ingredients

  • 1 large angel food cake, baked and cut into cubes

  • 2–3 cups fresh strawberries, sliced

  • 1/3 cup granulated sugar

  • 2 cups heavy whipping cream

  • 1/2 cup powdered sugar

  • 1 container (8 oz) mascarpone cheese

Instructions

1. Macerate the Berries In a medium-sized bowl, toss the sliced strawberries with the 1/3 cup granulated sugar. Stir well to ensure the berries are evenly coated. Set this aside for at least 10 minutes; the sugar will draw out the natural juices to create a sweet syrup.

2. Prepare the Mascarpone Cream In a large mixing bowl, combine the heavy whipping cream and powdered sugar. Using a hand mixer or stand mixer, beat on high speed until stiff peaks form. Once the cream is thick, add the mascarpone cheese and continue to mix until the mixture is smooth and well combined.

Tip: The mascarpone adds stability and a rich, tangy depth that keeps the whipped cream from falling flat.

3. Assemble the Layers Place the angel food cake cubes into a clear glass baking dish or a large trifle bowl, spreading them into an even layer. Evenly distribute half of the sliced strawberries (and some of that syrup!) over the cake.

4. Add the Topping Spread the mascarpone cream mixture over the strawberry layer, smoothing it out with a spatula. Finish by sprinkling the remaining strawberries over the top.

5. Chill and Serve Place the dish in the refrigerator to chill for at least 30 minutes. This allows the cake to soak up a bit of the strawberry juice and the flavors to meld together. Serve cold.

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