Strawberry & Mascarpone Cream Shortbread

19 Apr

We tend to not use a lot of white flour in our house, and continue to transition away from using as much of it. We are also much more conscious of buying organic flour that is GMO free as well…which makes me feel a little better about having some of it in our diet. I am looking to switch over to sprouted flours, but have come to the conclusion it will be best to purchase it online. I looked all over the Milwaukee area and was able to find it at Whole Foods, but just a small bag was a wee bit pricy. I think I’ll be able to get a better deal online. That being said, if you are thinking, “What the heck is sprouted flour and why should I like it?”, we’ll do a post on that soon for you. In the meantime, I hope you are able to enjoy this buttery and creamy dessert. The strawberries add a brightness to get you in the mood for summer time! I don’t know about you, but this rain we’ve had for the past couple of weeks can skedaddle on out of here! If you are open to making a treat this week…you found it! This simplistic dessert is so tasty!

Strawberry & Mascarpone Cream Shortbread | WholeGreenLove

Strawberry & Mascarpone Cream Shortbread 

Short Bread

2 stick (pastured, if available) butter, softened

2 cup flour (organic, GMO free, if available)

1/2 cup local raw honey

1 teaspoon real vanilla extract

Mascarpone Cream

2 cups pure heavy whipping cream (additive free!)

1 cup mascarpone cheese

1 tablespoon confectioners sugar

1 teaspoon real vanilla extract

Strawberry Topping

4 cups roughly chopped strawberries (organic, if possible)

 

Strawberry & Mascarpone Cream Shortbread | WholeGreenLove

Preheat your oven to 300° and butter an 8 inch tart pan. You could really use any round pan, but I like my tart pan because of how easy it is to transfer with the removable bottom. Get your shortbread ready by whipping your butter then adding your flour, honey, and vanilla. Once mixed, turn it out onto your buttered tart pan and pat it out. If it is too sticky, which mine was, just pop that bad boy into the fridge so the butter in the mixture can firm up a bit. After about 10-15 minutes you can pat out the shortbread without getting sticky, gooey fingers. Pop your shortbread pan into the oven for about 35-40 minutes, or until light golden brown edges. If it seems to be browning too quickly, you can place tin foil over the edges.

 Strawberry & Mascarpone Cream Shortbread | WholeGreenLove

While your shortbread is baking, start whipping your cream.  You can hand whip it, but I like using my kitchen aid mixer to do the job. When the cream has just about turned into whipped cream, add in your mascarpone, sugar, and vanilla.  Next, you can prep your strawberries. If you can…really try to find organic strawberries, conventional strawberries are known to be heavily treated with pesticide/herbicide mixes. If conventional strawberries are what you are able find/purchase, be sure to soak and rinse them very well.

 Strawberry & Mascarpone Cream Shortbread | WholeGreenLove

Roughly chop 4 cups of strawberries. Use your blender or hand immersion blender to create a chunky strawberry puree. You will get a thick jam-looking strawberry topping that is loaded with natural sweetness. If you want to add a little extra sweetness you can drizzle a little honey into it, but I like it as is.

Strawberry and Mascarpone Cream Shortbread

To serve this treat, cut a pie-like wedge from your short bread tart, drizzle a couple of heaping spoonfuls of your strawberry mixture and top it with your whipped mascarpone cream. The flavors are light and creamy and you get that pop of fruitiness from the strawberries. It will remind you that summer will be here in no time! Until then you can savor in this special strawberry cream delight! Enjoy!



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