Strawberry Delight

What’s better than fresh strawberries on a summer day? One of my father’s favorite desserts was strawberry shortcake. Now it was not the traditional recipe made with biscuits, my mother would make a sponge cake, sliced in half, layered with fresh strawberries, whipped creamed, and then topped with another layer. Since they are just two of us, it’s easier to make strawberry shortcake with biscuits, but to me it’s just not the same. Anyway, I saw this recipe for Strawberry Delight to play around with it. My captive taste-tester gave it his usual comment of “it’s all right”. That really is the only comment I get from him!  Head to the Scituate Farmers Market or your own local farmers market or farm stand for some fresh strawberries and try out this recipe.

Strawberry Delight

16 ounces mascarpone cheese (let sit at room temperature until softened)

1-pound strawberries

1 stick unsalted butter

1 1/2 cups vanilla wafer crumbs (you can use graham cracker crumbs but add 2 tablespoons granulated sugar and 1/2 teaspoon salt)

3/4 cup confectioners’ sugar, divided.

2 teaspoons vanilla extract

1/4 sea salt

2 cups cold heavy cream

1/4 cup strawberry gelatin (about 2 ounces)

Wash and trim strawberries and thinly slice lengthwise. Melt the butter either in microwave or on the stove. Set aside to cool slightly. Mix the crumbs with the melted butter until combine. If you are using a food processor to make the crumbs you can add the melted butter to the crumbs to combine or just mix in a bowl. Transfer the mixture to a 8 x 8 inch pan and press the crumbs into an even layer, making sure to reach the edges and fill the corners. Place enough of the strawberries onto the crust to form a single, even layer. Dice the remaining strawberries and refrigerate for a garnish. Refrigerate the crust uncovered while you prepare the filling.

Place mascarpone cheese in a bowl of a stand mixer, add 1/2 cup of the confectioners’ sugar, 1/4 teaspoon sea salt, and 2 teaspoons vanilla extract, beat until light and fluffy, about 5 minutes.

In another bowl, whip the cold heavy cream and remaining 1/4 cup confectioners’ sugar with a whish attachment on high speed until stiff peaks form, 2 to 5 minutes. Add 1/2 the whipped cream to the cheese mixture and gentle fold together with a flexible spatula. Cover the remaining whipped cream and refrigerate until ready to use.

Dollop half the cheese mixture into the baking dish and spread over the strawberries in an even layer.

Add 1/4 cup of the powered strawberry gelatin to the remaining cheese mixture. Using the spatula fold the gelatin into the mixture until it is well combined, and no streaks remain. Dollop over the cheese mixture and spread into an even layer. Spoon the remaining whipped cream over the strawberry cheese layer. Refrigerate for at least 1 hour or overnight. When ready to serve garnish with the chopped strawberries.