Italian Style Strawberry Shortcake
This Italian-style strawberry shortcake recipe is fast and easy to make, but very rich and delicious. It looks pretty in a clear glass trifle dish or individual parfait glasses.
Ingredients
- 1 quart ripe strawberries, sliced
- ⅓ cup white sugar, or to taste
- 1 (8 ounce) container mascarpone cheese
- 1 (8 ounce) container frozen whipped topping (such as cool whip), thawed
- 1 (10 inch) prepared angel food cake, torn into bite-sized pieces
Directions
- Reserve a few pretty strawberry slices for garnish; place remaining strawberries in a bowl and sprinkle with sugar. Set aside until sugar melts and berries release juices, about 10 minutes.
- Combine mascarpone and whipped topping in a separate bowl. Place cake pieces in a trifle dish; spread strawberries and juice over top. Top with mascarpone cream; decorate with reserved strawberry slices. Refrigerate until ready to serve.
