Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • 1 tsp balsamic glaze
  • 1 cup heavy whipping cream, ice-cold
  • 2 tbsp mascarpone cheese
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. Place the sliced strawberries in a medium bowl.
  2. Sprinkle with granulated sugar and lemon zest. Toss gently to coat every surface.
  3. Set strawberries aside at room temperature for 30 minutes to macerate until a glossy, mahogany-colored syrup pools at the bottom.
  4. In a chilled large glass mixing bowl, combine the ice-cold heavy whipping cream, mascarpone cheese, powdered sugar, and vanilla bean paste.
  5. Using a handheld electric mixer or balloon whisk, beat the mixture until stiff, billowing peaks form and the cream is stable.
  6. Layer the macerated berries and their syrup into glass coupes or ramekins and top with a generous dollop of the stabilized whipped cream.