Italian-Style Strawberry Shortcake

Instructions

1. Prepare the Strawberries:

   • In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently to coat, then let sit for 10 minutes to allow the berries to release their juices.

2. Make the Mascarpone Whipped Cream:

   • In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.

   • Add the mascarpone and gently fold (or mix on low speed) until fully incorporated and smooth.

3. Assemble the Shortcake:

   • In a clear serving dish or trifle bowl, layer half of the angel food cake cubes in an even layer.

   • Spoon half of the macerated strawberries (with juices) over the cake.

   • Spread half of the mascarpone cream over the strawberries.

   • Repeat the layers with the remaining cake, strawberries, and cream.

4. Chill & Serve:

   • Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

   • Garnish with extra strawberries or a dusting of powdered sugar, if desired.

Serving Suggestion:
This dessert is best enjoyed fresh but can be refrigerated for up to 4 hours before serving. Pair with a glass of Prosecco for an extra-special touch!

Why You’ll Love It:

• Light yet indulgent – The airy angel food cake balances the rich mascarpone cream.

• Effortlessly elegant – Perfect for entertaining but simple enough for a weeknight treat.

• Customizable – Swap strawberries for raspberries, peaches, or mixed berries for a seasonal twist.