Italian-Style Strawberry Shortcake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Fast and easy, but very rich and delicious. Pretty in a clear glass trifle dish or individual parfait glasses. Ingredients:
1 quart ripe strawberries, sliced |
1/3 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-size pieces |
Directions:
1. Set aside a few pretty strawberry slices for garnish; sprinkle remaining strawberries with sugar in a bowl and let stand for 10 minutes for juice to form.
2. Mix mascarpone cheese and whipped topping together in a separate bowl. Place torn pieces of angel food cake into a trifle dish; spread strawberries and their juice on cake pieces and top with mascarpone mixture. Decorate with retained strawberry slices. Refrigerate until serving time.
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