Strawberry Shortbread

Sweet and buttery shortbread, infused with the sweetness of strawberries, is a match made in heaven. This classic dessert is a staple of British tea time, with its crumbly texture and subtle sweetness.

Our recipe adds a delightful twist, pairing the shortbread with fresh strawberries and whipped cream for a delightful treat.

Ingredients

• 1 1/2 sticks (6 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 cup confectioners’ sugar
• 1/4 cup heavy cream
• 1 large egg, beaten
• 1/4 cup sliced strawberries
• Confectioners’ sugar for dusting

Instructions

Preheat your oven to 300°F (150°C).

Line a baking sheet with parchment paper.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the flour, salt, and baking powder, mixing until the dough comes together.

Stir in the vanilla extract.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

Place the shortbread shapes on the prepared baking sheet, leaving about 1 inch of space between each.

Bake for 18-20 minutes or until lightly golden.

Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk together the confectioners’ sugar and heavy cream until smooth.

Add the beaten egg and whisk until fully incorporated.

Split each cooled shortbread in half horizontally.

Spoon some of the whipped cream mixture on the bottom half, followed by a few sliced strawberries.

Top with the other shortbread half.

Dust the tops with confectioners’ sugar and serve immediately.

Notes

Make sure to use room-temperature butter for the best results.

Don’t overmix the dough, or your shortbread may end up tough.

Try to keep the dough chilled for at least 30 minutes to help it hold its shape while cutting.

If you don’t have a cookie cutter, you can simply cut the dough into squares or use a glass.

Keep an eye on your shortbreads while they’re baking, as they can go from golden to burnt quickly.

You can also use fresh whipped cream instead of the confectioners’ sugar mixture, if you prefer.

Don’t be shy with the strawberries – the more, the merrier!

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 50mg
• Total Carbohydrates: 42g
• Dietary Fiber: 0g
• Sugars: 24g
• Protein: 4g