Italian Strawberry Shortcake

5 from 2 votes

Prep Time10

Cook Time6

Total Time16

Course: 500+ Best Dessert Recipes

Keyword: dessert, mascarpone, polenta, shortcake, strawberries, strawberry shortcake, whipped cream

Servings:

Author: Sweet Basil

1 Package Strawberries sliced
1-2 Tablespoons Sugar
1/3 Cup Cinnamon Sugar
3 Tablespoons Butter
2 Packages Pacific Foods Polenta sliced in half then sliced in half again lengthwise creating 8 squares.

Smash 1/3 the strawberry slices in a bowl and then stir in the remaining berries.
1 Package Strawberries
Add sugar as needed.
1-2 Tablespoons Sugar
Allow to macerate (get juicy) in the fridge until you're ready to use them.

Place the cinnamon sugar in a pie dish.
1/3 Cup Cinnamon Sugar
Heat a nonstick skillet over medium heat with a little butter smeared all over the bottom.
3 Tablespoons Butter
Pat the polenta squares dry and add to the pan, cooking for 2-3 minutes per side or until golden and adding more butter as needed. I like to only fry up 2-3 squares at a time.
2 Packages Pacific Foods Polenta
Remove immediately to the cinnamon sugar, flip and make sure all sides are coated.
Set aside on plates to cool slightly.

In a large glass bowl, using a handheld or stand mixer with whisk attachment, whisk the mascarpone until smooth.
8 Ounces Mascarpone
Using a rubber spatula, scrape the mascarpone into a small dish and wipe the bowl clean.
Add the cream to bowl and whip until soft peaks begin to form.
1 Cup Heavy Cream
Add the powdered sugar and whip until peaks form.
1 Cup Powdered Sugar
Fold in 1/3 of the mascarpone then fold in the remaining.

Place one polenta on a plate, top with berries, another polenta, more berries and whipped cream on top.
Serve immediately.

store left overs covered, in the refrigerator