Italian-Style Strawberry Shortcake Recipe

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

Ingredients

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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

Prep 15 m

Ready In 15 m

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.
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.

Per Serving: 249 calories;13.8 g fat;30 g carbohydrates;3.6 g protein;23 mg cholesterol;225 mg sodium.Full nutrition
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