Connecticut Strawberries With Sablé Breton Shortbread and Mascarpone

Makes 8 shortbreads


  • 2 Tbsp. softened butter
  • 1/3 cup powdered sugar
  • Lemon zest from 1 lemon
  • 2 egg yolks
  • ¾ cup all-purpose flour
  • ¾ Tsp. baking powder
  • ½ Tsp. fine sea salt
  •  ½  Lb. mascarpone cheese     
  • ½ pint Connecticut strawberries         


  1. Preheat oven to 350 degrees Fahrenheit. Lay out eight 3½ to 4-inch metal rings on a cookie sheet and spray the insides with vegetable spray. English muffins rings work great.
  2. Cream together the butter, powdered sugar and lemon zest until light.
  3. Add the egg yolks and blend thoroughly.
  4. Sift the flour, baking powder and sea salt. Add to the butter and egg mixture and blend just until smooth.
  5. Divide the dough evenly among the rings and press down to evenly flatten into the bottom of each mold
  6. Bake for about 10 to 15 minutes, until risen and golden brown. Let cool for 5 minutes and unmold the rings. Let cool to room temperature.
  7. To serve, spread about 2 Tbsp. of the mascarpone cheese on the top of each shortbread. Wash and slice or wedge the berries and divide onto the tops of the mascarpone topped shortbread. Enjoy!

Lincoln Culinary Institute

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