• Thoroughly wash all of the berries and combine them in a large bowl *reserve some of the best looking berries for topping the cake later on
• Mix in 1/2 cup of granulated sugar and 2 teaspoons of pure vanilla extract 
• Chill the berries for about 2 hours 

Make the mascarpone cream…

• Use an electric hand mixer to whip 1 1/2 cups of cold heavy cream with 1/3 cup of confectioners sugar to firm peaks
• In a separate bowl, combine 16 ounces of mascarpone with the remaining 1/3 cup of confectioners sugar and teaspoon of vanilla extract 
• Gently fold the whipped heavy cream into the mascarpone mixture until just combined 

Assemble the icebox cake…

• Pour the juice from the berries into a shallow bowl and add enough water to make about 2 cups of liquid
• Quickly dip ladyfingers one at a time into the juice and arrange in a single layer in a 2 quart or similar deep dish
• Spread half of the berries over the ladyfingers 
• Spread 1/2 of the mascarpone cream over the berries
• Repeat with a second layer of the ladyfingers and the remaining fruit
• Spread the remaining mascarpone cream over the top 
• Cover the dish and chill for several hours before serving 
• Garnish with fresh berries and enjoy!