Italian-Style Strawberry Shortcake recipe

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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-size pieces

Nutrition Info

249.5 calories
carbohydrate: 30 g
cholesterol: 23.3 mg
fat: 13.8 g
fiber: 1.4 g
protein: 3.6 g
saturatedFat: 8.8 g
servingSize: -
sodium: 224.9 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

Fast and easy, but very rich and delicious. Pretty in a clear glass trifle dish or individual parfait glasses.

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