It’s strawberry season again!
Strawberries are irresistible and they always inspire me for making desserts. I brought to you a Breton shortbread or Sablé Breton, a French recipe that I decided to decorate with mascarpone cream and of course fresh strawberries.

Sablé Breton with Strawberries


Sablé Breton

  •  180°C
  •  20 min.

  • Mix the egg yolks with sugar until it becomes white and foamy.
  • Add the soft butter and mix well to obtain a smooth paste.
  • Add the flour, salt and baking powder.
  • Keep the mixture in the fridge for 2 hours at least.
  • Spread the paste and cook it in a pastry circle in a preheated oven at 180°C.
  • When it is ready, let the cake cool on a baking rack.

Mascarpone Cream

  • Whip the double cream then add gently the icing sugar.
  • Add the mascarpone cheese.
  • Decorate the sablé Breton with the mascarpone cream and the strawberries.

Sablé Breton with Strawberries