Table of Contents
Wash the strawberries, remove the stems and cut in quarters. Place into the food processor and puree until smooth, add in the sugar while the strawberries are pureeing. In the bowl of a mixer add the mascarpone and vanilla, whip until smooth and creamy then add in the strawberry puree and mix until well blended.
What a light and delicious dessert, You’ll love the fresh strawberry taste and the light mascarpone cream filling in this Italian Strawberry Cream Cake. Preheat oven to 350 degrees and prepare your cake pans using pan spray or the old fashioned way using butter to coat the pan and then coating with flour.
Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan. For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth.
Split the layers in half with a serrated knife and set aside until needed. Wash the strawberries, remove the stems and cut in quarters. Place into the food processor and puree until smooth, add in the sugar while the strawberries are pureeing.
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