½cupmascarpone cheese (I recommend Trader Joe's brand).
1 ½cuppowdered sugar.
½container of fresh strawberries
Pull the butter and cream cheese out of the fridge. Let it sit out on the counter while you prep the strawberries.
Remove the strawberry stems and cut into quarters. I used about a half container of strawberries. ~Leftovers are great to eat by themselves so no worries if you cut too many!~
Sprinkle 2-3 tablespoons of granulated sugar over the strawberries and toss to coat. Let sit for 7-10 minutes until juices are coming out and the strawberries are softened. This process is called macerating — using sugar to break down the fruit.
Mash strawberries with the back of a fork. You don’t want any big chunks but some small ones are okay. Set aside.
In a stand mixer, or using a hand mixer and large bowl, whip butter and cream cheese until fluffy.
Switch to low speed, add powdered sugar, mascarpone, vanilla and a pinch of salt. Measure out 2 tablespoons of the macerated strawberries and add to mixture. Mix until just combined.