Stars & Stripes Mascarpone Shortbread

Allie — Tue, 30 Jun 2015 02:37:10 +0000

Stars & Stripes Mascarpone Shortbread: So festive and fun! Perfect for July 4th, Labor Day and Memorial Day picnics and barbecues.

I’ve made different flag desserts before. And they’re fun.

But then I thought, wouldn’t it be really fun for each person to have their very own individual little flag shortbread bar?

And that’s when Stars & Stripes Mascarpone Shortbread came to mind.

The Scottish shortbread layer is thin, buttery and crunchy. Bake the shortbread first.

While still warm, cut it into 2 1/2 ” by 4 ” rectangles.

Cool, then frost with light and airy whipped mascarpone frosting.

Top with freshly picked summer strawberries and blueberries!

Stars & Stripes Mascarpone Shortbread is a fun, easy dessert, sure to please patriots of all ages!

Star & Stripes Mascarpone Shortbread

Crunchy shortbread w/light mascarpone frosting and ripe summer berries. Festive & fun! Perfect for 4th of July, Labor Day & Memorial Day.

Course Dessert

Prep Time 45

Cook Time 18

Total Time 1 3

Servings 16 bars

Author Allie Taylor

Shortbread:
2 cups butter
1 cup sugar
4 cups flour
Berries:
1 quart strawberries washed
1 pint blueberries washed
Mascarpone frosting:
8 ounces mascarpone
1/2 cup white granulated sugar
1 cup whipping cream
1 teaspoon vanilla
optional: 1 teaspoon unflavored gelatin dissolved in a couple teaspoons cold water

Preheat oven to 375 degrees
Beat butter until creamy.
Gradually add 1 cup sugar 'til mixtures is smooth.
Add in flour.
Press dough with floured hands into parchment lined 12" X 16" cookie sheet.
(Parchment makes it easy to lift the shortbread out of the pan after baking for easier, precise cutting.)
Bake at 375° for 18 minutes or 'til golden brown.
Remove from oven and cool for ten minutes.
While still warm, carefully lift shortbread out of the pan with the parchment paper and place on a large cutting board.
Cut into 2 1/2 " by 4" rectangles while warm.
When cool, frost with Mascarpone Frosting.
Mascarpone Frosting:
Place mascarpone, vanilla, sugar and whipping cream together in a mixing bowl.
Optional: dissolve 1 teaspoon unflavored gelatin in a couple teaspoons cold water.
Whisk water and gelatin together and let "bloom" a minute or two.
Add this gelatin mixture in with the other frosting ingredients.
(Unflavored gelatin helps the light frosting hold up in the heat.)
Beat all together just until soft peaks form.
(Be careful not to overbeat or it will quickly turn into butter!)
Decorate with blueberries for stars and strawberry slices for stripes.
(I cut the strawberries in half first, then cut those into thin slices, and trim down.)
Serve immediately or cover and refrigerate.

You'll have leftover shortbread strips after cutting into 16, 2 1/2 " by 4 " bars. (Lucky you!)

Stars & Stripes Mascarpone Shortbread is perfect served with a glass of Triple Easy Homemade Lemonade or Raspberry Limeade!