Strawberries - 13 ,divided
Sugar - 4 tablespoons,divided
Water - 2 tablespoons
Cornstarch - 1/2 teaspoon
ATHENS MINI FILLO SHELLS - 15 count
Heavy whipping cream - 1/2 cup
Mascarpone cheese - 2 tablespoons
Vanilla extract - 1/4 teaspoon
To make strawberry sauce:
Blend 4 strawberries, 2 tablespoons sugar , water and cornstarch into a fine puree.Pour into a saucepan and bring to a boil in medium - low heat . Cook for 3 minutes and take off heat. Cool completely . Cover and refrigerate at least 4 hours(can be made 1 or 2 days ahead).
Thaw ATHENS MINI FILLO SHELLS according to package instructions.
Chop 4 strawberries into 1/2 inch cubes .
Beat the cream, mascarpone cheese ,2 tablespoons sugar and vanilla extract with a hand mixer until soft . Slowly drizzle the strawberry sauce and continue beating until stiff peaks form. Fold the chopped strawberries .
Spoon about 1-2 tablespoons into each ATHENS MINI FILLO SHELL.
Cut the remaining 5 strawberries into quarters and top each cup decoratively .
Serve immediately .