Italian-Style Strawberry Shortcake


  • 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(R)), thawed
  • 1 (10 inch) prepared angel food cake, torn into bite-size pieces


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.