Lemon-Scented Shortbread with Berries and Mascarpone Cream

There aren’t many things that say summer like strawberries, raspberries and blueberries, and the red-and-blue combo is perfect for upcoming Independence Day.

As for the “white” part of the patriotic colors, say hello to one of my favorite indulgences: mascarpone cream. At one time, I was intimidated by what we Americans sometimes call Italian cream cheese, but after using it in several desserts, I’ve grown to love its thick texture and heavy cream flavor. Mascarpone (not to be confused with marzipan, which is sweetened almond paste) is easily lightened with whipping cream and can be flavored with any kind of extract, such as almond or vanilla. Freshly whipped cream works also, but if you can find mascarpone, it adds a creamy decadence you just can’t get with regular whipping cream.

This dessert is perfect for making ahead and assembling after dinner, or serve it buffet style and let guests create their own. Little hands love helping with the prep of cutting out the stars and washing (and possibly eating) the berries. Don’t forget the lemon zest – that little bit of flavor adds a refreshing note to the buttery shortbread.

Happy Fourth of July!

Lemon Scented Shortbread with Berries and Mascarpone Cream

Lemon-Scented Shortbread with Berries and Mascarpone Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2⅔ cups Bisquick
  • ⅔ cup milk
  • 3 Tbsp. butter, melted
  • 4 Tbsp. + ½ cup sugar
  • 1 Tbsp. lemon zest
  • 2 cups mascarpone
  • ¾ cup heavy cream
  • 2 16-oz. containers of strawberries, sliced
  • 1 pint blueberries
  • 1 cup raspberries
  • Garnish with whole berries
  1. Preheat oven to 425F and line cookie sheet with parchment paper or grease with cooking spray.
  2. Gently mix Bisquick, milk, butter, 4 tablespoons sugar and lemon zest in a medium bowl until dough forms.
  3. On floured surface or parchment paper, turn out dough and flatten by hand to about ¾-inch thick.
  4. Cut out star shapes and place on prepared cookie sheet. Sprinkle with sugar (raw sugar adds a nice golden color).
  5. Bake 8-10 minutes. Let cool.
  6. Toss berries together, and put aside.
  7. With an electric mixer, whisk mascarpone, sugar and heavy cream until blended and smooth, about a minute.
  8. Spoon berries into bowl, top with cream and biscuit, and garnish with whole berries or mint leaves.
Baking time and number of biscuits depend on the size of your star cookie cutter.

We originally published this recipe here at 5 Minutes for Mom on June 28, 2012.

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  1. Kelsey Deluise says

    Hey Lee! Just gorgeous! Thank you so much for sharing…can’t wait to try this recipe. Will be a sweet surpirse for the kids.

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