Berry Flag Shortcake Slab

Ingredients

• all-purpose flour (300 g)
• granulated sugar (100 g)
• baking powder (10 g)
• 1/2 teaspoon fine salt (3 g)
• 10 tablespoons cold unsalted butter, cubed (142 g)
• 3/4 cup whole milk (180 g)
• 1 large egg (50 g)
• 2 teaspoons vanilla extract (10 g)
• 1 tablespoon finely grated lemon zest (6 g)
• 8 ounces mascarpone cheese (226 g)
• 1 cup heavy cream (240 g)
• 1/3 cup powdered sugar (40 g)
• 2 cups strawberries, sliced and dried (300 g)
• 1 cup blueberries, washed and dried (150 g)

Instructions

1. Prepare. Heat the oven to 375°F (190°C). Line a 9-by-13-inch metal baking pan with parchment, leaving a sling on two sides, and lightly grease the exposed ends.
2. Mix. Whisk flour, granulated sugar, baking powder, and salt. Cut in cold butter to pea-size pieces. Fold in milk, egg, vanilla, and zest just until a thick, craggy batter forms.
3. Bake. Press batter evenly into the prepared pan. Bake 20 to 25 minutes until the middle springs back and edges turn honey-gold. Cool in the pan 10 minutes, then lift onto a rack.
4. Whip. Beat mascarpone, powdered sugar, and vanilla smooth. Slowly add cold cream and whip to medium peaks that hold a curved ridge. Stop before the mixture looks stiff or grainy.
5. Decorate. Spread topping over the cooled slab. Make a blueberry rectangle at upper left, then form red stripes with overlapping strawberries, leaving cream visible. Cut into twelve squares with a wiped-clean knife. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone. Check the final texture and color before portioning, using the visual cue from the method rather than the clock alone.

Notes

• Dry all berries thoroughly before decorating to protect the topping.
• The plain shortcake can be frozen for 1 month; decorate only after thawing.
• If the room is warm, refrigerate the assembled slab until 15 minutes before serving. Cool or hold the finished dish as directed before packing leftovers.