Red, White and Blue Mascarpone-Stuffed Strawberries

1 pint fresh blueberries
1 quart fresh strawberries
5 oz. mascarpone cheese
2 t. lemon zest
Juice of 1 lemon
3 T. powdered sugar
1 t. vanilla

1. Wash blueberries, drain and dry with paper towel.
2. Wash and hull strawberries, pat dry.
3. Slice off bottom of each strawberry to make a flat end, so they will stand.
4. Mix together the cheese, zest, juice, powdered sugar and vanilla.
5. Spoon mixture into a plastic zip lock bag and snip off one of the corners or use pastry bag.
6. Pipe the filling into the cavity of the strawberry.
7. Top with a blueberry.
8. Refrigerate until ready to serve.