Italian-Style Strawberry Shortcake

This Italian-Style Strawberry Shortcake offers a delightful twist on the American classic, replacing traditional biscuits with light and airy angel food cake and a rich, yet not-too-heavy, mascarpone-infused whipped cream. It’s a fresh, fruity, and elegant dessert perfect for any occasion.

Italian-Style Strawberry Shortcake

Ingredients:

Instructions:

1. Macerate Strawberries: In a medium-sized bowl, add the sliced fresh strawberries and sprinkle the granulated sugar over the top. Mix gently to coat the berries evenly. Let the sugared strawberries sit for about 10 minutes while you prepare the cream. This allows the sugar to draw out some of the strawberry juices, creating a delicious syrup.
2. Prepare Mascarpone Cream: In a large mixing bowl, add the whipping cream and powdered sugar. Using an electric mixer, whip the mixture on high speed until stiff peaks form. Be careful not to over-whip. Add the mascarpone cheese to the whipped cream and mix until it’s just well combined and smooth.
3. Assemble the Shortcake:
   • Add the cubed angel food cake to a clear baking dish or large serving bowl, spreading it into an even layer on the bottom.
   • Sprinkle about half of the macerated strawberry slices evenly over the cake cubes.
   • Carefully spread the prepared mascarpone cream mixture over the strawberry layer, creating an even topping.
   • Finally, sprinkle the remaining strawberry slices over the top of the cream layer.
4. Chill and Serve: Chill the assembled shortcake in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the dessert to set slightly.