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5 from 1 vote

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 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
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!)