Description
Individual layers of soft sponge cake, sweet macerated strawberries, and velvety mascarpone cream in a glass. No oven needed—just fresh fruits and cool textures for a refined, make-ahead dessert.
Ingredients
1 pre-made 8-inch sponge cake (or 1 1/2 cups crumbled)
4 cups fresh strawberries, sliced
1 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup sugar
1 tbsp lemon juice
1 tsp vanilla extract
Instructions
Slice sponge cake into rounds or crumble gently
In bowl, mix strawberries with sugar and lemon juice; refrigerate 15–30 minutes
Beat cream, mascarpone, 1 tbsp sugar, and vanilla until soft peaks form
Layer cake slices and strawberry mixture in 8 glasses
Top with cream mixture. Garnish with strawberries
Notes
Use clear glass cups to showcase layers
Chill for 1–2 hours before serving
Add orange zest for extra brightness
Store covered in fridge for up to 8 hours
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 20g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg