Have you ever seen a more irresistible cookie? This strawberry shortbread sandwich cookie is filled with mascarpone and puckery-sweet lemon curd.

Strawberry Shortbread Cookie Stack

In a medium bowl, toss strawberry slices with 2 tablespoons sugar. Cover and refrigerate.

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.