Ingredients
Scale
- 1 ½ pounds fresh strawberries, tops removed and thinly sliced
- 3 tablespoons granulated white sugar
- 1 teaspoon fresh lemon juice
- 8 ounces mascarpone, cold
- 1 ½ cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1½ teaspoons vanilla bean paste
- 11 oz box vanilla wafers
Instructions
- In a medium bowl, combine 1½ pounds thinly sliced strawberries, 3 tablespoons granulated white sugar, and 1 teaspoon lemon juice. Stir and let sit in the fridge for at least 30 minutes or up until overnight.
- In a large bowl, add 1½ cups heavy whipping cream, ½ cup powdered sugar, and 1½ teaspoons vanilla bean paste. Using a hand mixer or stand mixer, whip until soft to medium peaks form. Add 8 ounces cold mascarpone and whip just until stiff peaks form to avoid the mascarpone from splitting and turning grainy.
- Line a 8×8 baking dish with parchment paper, leaving an overhang to pull the cake out later.
- Spread a thin layer of the mascarpone whipped cream on the bottom of the lined baking dish.
- Arrange a single layer of vanilla wafers over the cream.
- Spread a layer of the mascarpone whipped cream over the cookies, then add a layer of the strawberries using a slotted spoon to leave most of the excess liquid behind.
- Repeat layering the vanilla wafers, mascarpone cream, and strawberries 2 more times, ending with a layer of cream on top.
- Cover and refrigerate for at least 8 hours, but preferably overnight.
- Garnish with more sliced strawberries and crushed vanilla wafers and serve!
- Prep Time: 1 hour
- Cook Time: 8 hours
- Category: Sweet Tooth
- Method: No Heat