All you need:
1 1/4 c. fresh sliced strawberries
6 tbsp Hy-Vee sugar, divided
1 1/4 c. Hy-Vee all-purpose flour
1/2 c. Hy-Vee butter, chilled and cut into 1/8-inch-thick slices
1/2 c. mascarpone cheese
1/4 c. lemon curd
1/2 c. heavy whipping cream
All you do:
In a medium bowl, toss strawberry slices with 2 tablespoons sugar. Cover and refrigerate.
Preheat oven to 325 degrees.
In a mixing bowl, mix together flour and 3 tablespoons sugar using paddle attachment. Add butter and continue to mix until dough just forms and pulls away from sides of bowl, about 5 minutes. Form into a ball.
On a lightly floured surface, roll dough about 1/4-inch thick. Using a 3-inch round cookie cutter, cut dough into 10 circles. Place 1 inch apart on an ungreased cookie sheet. Sprinkle with coarse sugar.
Bake for 18 to 20 minutes or until edges are firm. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack; cool completely.
In a medium bowl, combine mascarpone cheese and lemon curd; set aside. In a mixing bowl, beat whipping cream and remaining 1 tablespoon sugar until stiff peaks form. Fold whipped cream into mascarpone mixture.
To serve, place one shortbread cookie on a plate. Spoon mascarpone mixture on top. Add berries and top with another cookie. Serve immediately.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 29g
Trans fats: 1g
Daily nutritional values:
30% vitamin A
40% vitamin C