Roasted Strawberry Trifles
1 pound cake, cut into small pieces
3 cups fresh strawberries, hulled and halved plus a few extra strawberries for garnish
1/4 cup sugar
8 ounces mascarpone cheese
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon vanilla
Preheat oven to 400 degrees. Place strawberries in a baking dish and sprinkle with granulated sugar. Bake for 20 to 30 minutes. Let cool. In a mixing bowl, use a mixer to beat heavy cream for a few minutes until it starts to get stiff peaks. Mix in mascarpone, powdered sugar and vanilla. Mix well until mixture is light and fluffy.
To assemble place some cake in the bottom of mini trifle dishes, wine glasses or any type of clear pretty glasses. Next, scoop on 2 tablespoons of the cream mixture. Then add a couple tablespoons of the cooled strawberries. You can repeat layers if you like until glasses are full. Refrigerate until ready to serve.
These can be made up to 2 days in advance if covered and refrigerated. Then, just decorate the tops before serving.