Strawberry Shortcake

First recipe for July and it's an update on a summer classic, strawberry shortcake. Instead of the traditional small sponge cakes topped with strawberries and whipped cream, I made this one in the style of tiramisu. By doing it this way, it allows you to prepare a large quantity of servings at one time. It'll be easy and quick to serve and makes for an elegant presentation.

I made this in a glass 9x12 baking dish and it took two packages of 24 count lady fingers. One package will make one layer. Dip them quickly in the liquid and lay the first layer in one direction, the second in the opposite. Refrigerate until well chilled and make sure you reserve some of the strawberries to top each individual piece.

2 lbs fresh strawberries

3 cups water

1 tbs balsamic vinegar

2 cups white sugar

2 packages 24 count lady fingers

16 ounces mascarpone cheese

3/4 cup half & half

3/4 cup powdered sugar

2 tsp vanilla extract

Slice strawberries and place in a bowl with water, vinegar and white sugar. Stir, cover and chill for at least 2 hours or overnight. Strain strawberries from liquid, reserving liquid and berries and set both aside. In a mixing bowl beat cheese, half & half, powdered sugar and vanilla until soft peaks form. Using half of the lady fingers, quickly dip each one in reserved liquid and place in bottom of baking dish. Spread half of the cheese mixture evenly over lady fingers, top with half of the reserved strawberries and repeat with remaining ingredients. Cover and chill at least 6 hours before serving.