Italian-Style Strawberry Shortcake
A delightful Italian-inspired dessert featuring layers of fresh strawberries, whipped cream, and mascarpone cheese on a bed of soft angel food cake. Ideal for gatherings or a sweet afternoon treat!
Equipment
- Mixing Bowls
- whisk or electric mixer
- serving dish
Ingredients
Strawberry Mixture:
- 2 to 3 cups fresh strawberries sliced
- 1/3 cup granulated sugar
- 1/2 cup powdered sugar
Cream Mixture:
- 2 cups heavy whipping cream
- 8 ounces mascarpone cheese container
Cake Base:
- 1 large angel food cake baked and cut into cubes
Instructions
- Begin by mixing the sliced strawberries with granulated sugar in a medium bowl. Allow them to rest for about 10 minutes to release their juices.
For Cream Mixture:
- In a large mixing bowl, whip the heavy cream together with powdered sugar until stiff peaks form. Then fold in the mascarpone cheese until smooth and creamy.
To Assemble:
- Layer the cubed angel food cake in a clear serving dish, distributing it evenly. Add half of the strawberries on top of the cake. Then, layer the creamy mascarpone mixture and finish with the remaining strawberries.
- Refrigerate the dessert for at least 30 minutes before serving to enhance the flavor and allow the cream to set.