Italian-Style Strawberry Shortcake
Italian-Style Strawberry Shortcake
This elegant twist on a traditional favorite swaps out biscuits for fluffy angel food cake and adds a creamy layer of lightly sweetened mascarpone whipped cream. With juicy strawberries and a delicate texture, it’s a perfect dessert for spring, summer—or any special gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh strawberries, sliced | 2–3 cups |
| Granulated sugar | 1/3 cup |
| Whipping cream | 2 cups |
| Powdered sugar | 1/2 cup |
| Mascarpone cheese | 1 (8 oz) container |
| Large angel food cake, cubed | 1 |
Instructions
Macerate the Strawberries:
Place the sliced strawberries in a medium bowl. Sprinkle with granulated sugar and gently toss to combine. Let them rest for about 10 minutes, allowing the sugar to draw out the juices and form a light syrup.
Make the Mascarpone Cream:
In a separate large bowl, combine the whipping cream and powdered sugar. Whip on high speed using a hand or stand mixer until stiff peaks begin to form—be cautious not to overwhip. Add the mascarpone cheese and beat until just blended and smooth.
Assemble the Dessert:
- Spread the cubed angel food cake evenly in a glass baking dish or trifle bowl.
- Distribute half of the macerated strawberries over the cake layer.
- Gently spread the mascarpone whipped cream over the strawberries to form a smooth top layer.
- Finish with the remaining strawberries arranged over the cream.
Chill Before Serving:
Refrigerate the assembled dessert for at least 30 minutes to allow the flavors to meld and the texture to firm slightly. Serve chilled and enjoy this light yet indulgent treat!
