1 angel food cake or pound cake
1 cup fresh strawberries, washed, dried, hulled, and sliced thick.
1 cup raspberries, wash and dried.
1/4 cup + 2 TB sugar
2 tsp lemon juice
2/3 cup mascarpone cheese
1 cup heavy whipping cream
1 tsp vanilla extract
Dice the cake into small cubes and separate into servings.
Make the filling by combining the mascarpone, cream, vanilla, and 2 TB sugar.
Toss the fruit with 1/4 cup sugar and lemon juice. Set some aside for garnish.
Assemble by layering cake, fruit, cream, then repeat, and garnish with fruit.
Chill for at least 4 hours to let flavors set. Can be made 2 days ahead of time.