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Strawberry Shortbread recipe

Strawberry Shortbread.

Shortbread, laced with grated semisweetchocolate, is the base for this delicious strawberry dessert.

Recipe: Strawberry Shortbread

1 cup butter or margarine, softened
1 cup powdered sugar
2 cups all-purpose flour
1 ounce grated semisweet chocolate (about 1/3 cup)
1 cup whipping cream, whipped and sweetened
2 pint baskets fresh California strawberries sliced
Whole fresh California strawberry, for garnish

  • In mixer bowl cream butter and sugar.On low speed gradually mix in flour and chocolate. Form doughinto 2 balls, one a little larger than the other.
  • On floured surface roll each ball to acircle about 7-inches in diameter (one should be thicker thanthe other). Using board spatula, gently transfer each circleto greased baking sheet. Prick surfaces generously with a fork.
  • Bake in 350°F (175°F) oven 20to 30 minutes until just golden.
  • While still warm, cut thinner circle into8 equal wedges. Transfer all to rack to cool completely.
  • To serve: Place shortbread circles onthe plate. Top with whipped cream and sliced strawberries, reservinga dollop of cream for garnish. Set shortbread wedges into creamat an angle, points toward center. Top with a dollop of whippedcream and whole strawberry. Cut into wedges.

    Makes 8 servings.

    Note: Shortbread can be made ahead andstored for several days wrapped in plastic wrap, or frozen forlonger storage.

    Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.

    How to Make Strawberry Shortcake & Homemade Whipped Cream – COOKwithAPRIL

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  • Comments

    1 Comment


    As the official dessert of summer strawberry shortcake is a crowd-pleaser this recipe is much easier to make than it appears. Try out this delicious classic today! If need be, prepare all components the day before and assemble just before serving.

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