Strawberry Shortcake

Submitted by Olivia Ward - added 8/21/26

An original Bakes by Liv recipe! (Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• Cake: store bought angel food cake
• Strawberries, raspberries, whatever other berries you have on hand
• Whipped Cream:
• 1 cup heavy cream
• 4 Tbsp. powdered sugar
• 1 tsp. vanilla
• 4 oz. mascarpone (room temp)
• Raspberry Sauce:
• 1 pint raspberries
• 3 Tbsp. granulated sugar
• 2 Tbsp. water
• 1 jar of raspberry preserves

Instructions

1. Whipped Cream: In a standing mixer with a whisk attachment, whisk the cream on medium high until peaks form. Then add powdered sugar, vanilla and mascarpone cheese. Crank that mixer up high and mix all together until stiff whipped cream consistency. Set aside.
2. Raspberry Sauce: In a medium saucepan, put the raspberries, sugar, and water in and heat up on medium. Stirring occasionally, get it up to a small simmer. When some of the raspberries have naturally fallen apart, remove from the heat. Add the preserves and using a handheld immersion blender (or a food processor) blend until a smooth sauce.
3. Berries: Slice berries, add just a little sugar and let sit.
4. Building the dessert: Cut a slice of cake. Give a HEAPING spoonful of whipped cream. Spoon berries on top of that. Top everything off with that sauce. Enjoy!