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A delightful dessert from !

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Shortbread Crust

1 cup (2 sticks) butter
2 cups all-purpose flour
1/2 cup confectioner's (a.k.a. powdered) sugar

Preheat oven to 350 F. Combine butter, flour, and sugar into a smooth dough; press into a pan (mine is an 8" aluminum pan with a removable bottom, for convenience). You're not going to want it to be level all the way across- there should be a maybe 3/4 depression in the dough, so that the filling has somewhere to go and isn't just sitting awkwardly on top of a gigantic cookie. Bake for 12-15 minutes, or until a light golden brown.

Cream filling

Mascarpone cheese (homemade or store bought, doesn't matter)
Heavy whipping cream
Sugar
Vanilla

I don't recall the exact amounts- I believe I used something like 1 1/2 cups of mascarpone- since I was just mixing and adding until it tasted good. The filling should have the consistency of toothpaste, or maybe a soft cream cheese, when you're done.

Strawberries

1 pint fresh strawberries
1/2 cup sugar (or more, it really doesn't matter)
1-2 tbsp balsamic vinegar

Cut the strawberries into thick slices, or use a strawberry slices if you're lazy/bad with a knife. In a large bowl, combine the strawberry slices, sugar, and balsamic vinegar. Let it all sit someplace warm for at least two hours, or overnight in the fridge.

Putting it all together

Tip: put it together BEFORE removing it from the pan!

Spoon the filling into the crust, using a spatula to smooth it out. Arrange the strawberries on top, in concentric rings or perhaps a spiral. Let cool in the fridge for half an hour to set. Garnish with a sprig of mint or basil. Serve cold.

Hope you all enjoy!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being