Italian-Style Strawberry Shortcake

Italian-Style Strawberry Shortcake

5 Reviews 4 Pics
  • Prep

    15 m
  • Ready In

    15 m
PYEWACKET56
Recipe by  PYEWACKET56

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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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Reviews (5)

Rate This Recipe
MrsFisher0729
5

MrsFisher0729

We took dinner to some friends one night and this was our dessert. Three of us finished it in one night! Heavenly and lush. Full of flavor and bursting with fresh fruit! I added a splash of orange juice to the berries while they soaked. So good! I want more now! And it takes just a few minutes to prepare! I've now made this three times and it's becoming a favorite! Made it with sugar free angel food cake and Cool Whip today! Yum!

AnnaLynette
1

AnnaLynette

Great! Easy too! I have used this recipie a few times now. 1st time making it I did not "fold" the cool whip into the marscapone (I'm a rookie) and it turned out a little lumpy, but it was still wonderful.

CookinginColorado
1

CookinginColorado

Wonderful! Five minutes to make (not counting letting the berries sit), beautiful presentation, and absolutely delicious. Made this for a family dinner. There were six of us and everyone had seconds...and most had thirds...it was just about gone. I used a variety of berries - strawberries, blackberries and raspberries (because my teenager ate the strawberries intended for the top prior to the dinner.) I changed a few things to reduce the calories even further. I used Splenda/brown sugar instead of white sugar (I would not do that for the berries on the top, though, since the brown color is obviously not as pretty.) Sugar-free angel food cake was perfect. I am sure I could sub sugar-free/fat free vanilla pudding for the mascarpone, but it *really* makes the texture and the taste special, so I left it in.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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