Strawberry Cream on Shortbread

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Yield: about 16 servings

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This is a wonderful company dessert. The buttery, golden crust and creamy strawberry filling complement one another beautifully. Garnish with fresh strawberries for an extra-special presentation. Note: Recipe instructions revised 5/20/12.

Strawberry Cream on Shortbread

star rating (15) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 16 servings
Published: 02/23/2012




  • 16-ounce container fresh strawberries (about 4 cups), with additional for garnish, if desired
  • 2 tablespoons lemon juice
  • 3/4 to 1 cup granulated sugar, to taste
  • 1/3 cup cold water
  • two 1/4-ounce packages plain gelatin
  • 2 cups (1 pint) heavy cream or whipping cream
  • fresh strawberries, to garnish

Tips from our bakers

  • Feel free to use unsweetened frozen strawberries, thawed, in place of fresh.
  • The range of sugar in the filling is given because some strawberries are sweeter and tastier than others. Make the berry purée a bit sweeter than you think you should; by the time you add the whipped cream, the filling should be perfectly sweetened.
  • Be sure to measure the flour for the crust using the "sprinkle and sweep" method. If you don't, you're liable to use too much flour, which will make the crust hard to work with.
  • For extra-elegant presentation, bake the crust in a 9" round springform pan, adding about 5 minutes to the baking time. Fill and finish as directed.
  • For easiest slicing, place the pan in the freezer for about 30 minutes before serving. But any way you slice it, it's difficult to get the first piece out intact; that first square is "baker's treat"!


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1) Preheat the oven to 350°F. Lightly grease a 9" square pan.

2) For the crust: Mix the softened butter with the remaining ingredients, beating until cohesive. The mixture will seem very dry at first; it may take up to 3 minutes beating at medium-high speed to bring it together. If it just won't come together, drizzle in a bit of milk, a teaspoon at a time, until it does.

3) Pat the dough into the bottom of the prepared pan, and prick it all over with a fork. Bake the crust for 10 minutes, then reduce the heat to 300°F and bake 15 to 20 minutes longer, until golden. Remove the crust from the oven, and let it cool completely.

4) To make the filling: Hull the strawberries, but don't bother slicing them. Place them in a food processor or blender, along with the lemon juice and granulated sugar.

5) Place the 1/3 cup cold water in a microwave-safe bowl or very small saucepan. Add the gelatin, stirring to combine; the mixture will become stiff and jelly-like.

6) Heat gently, in the microwave or over a low burner, just until the gelatin dissolves, and the mixture liquefies.

7) Add the liquefied gelatin to the strawberries in the food processor, and process until the berries are puréed.

8) Refrigerate the purée until it thickens enough to mound on a spoon, about 45 minutes. Stir it every 15 minutes, so it thickens consistently throughout; you want to avoid as much lumpiness as possible.

9) Whip the 2 cups cream until stiff. Fold in the strawberry purée gently but thoroughly.

10) Spoon the filling over the crust in the pan, smoothing the top. Refrigerate until ready to serve.

11) Cut in squares, and serve with fresh sliced berries, and/or crushed/sweetened berries. Refrigerate any leftovers, well wrapped.

Yield: about 16 servings.


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  • star rating 07/12/2014
  • sallykeefe from KAF Community
  • Delicious! Strawberry flavor really shines in the fluffy filling and the shortbread is a delightful crust. Set well - sliced & plated beautifully.
  • star rating 01/20/2014
  • Bake Happiness from KAF Community
  • Fantastic! It's strawberry season here in Florida and had a lot of strawberries from our day of strawberry picking. This was really delicious; cloud like and not too sweet. My shortbread came out a bit crumbly, but that doesn't bother me at all, as it all tasted great.
  • star rating 07/17/2012
  • blueattorney from KAF Community
  • The shortcake in this recipe is absolutely delicious. The strawberry cream is also tasty and together, they are a good pair. I am giving this recipe only a 3 because of the gelatin. While the cream set up perfectly (in fact, instead of folding the puree into the cream, I put the puree into the whipped cream and used my stand mixer with the same wisk attachment I had used to whip the cream - I set it on low and incorporated the puree for maybe 30 seconds - this was much easier than folding by hand and the cream did not break at all), I find gelatin totally off-putting and no matter what I tell myself, I just can't eat it. I'm not even sure the gelatin is necessary - what could be better than a nice buttery piece of shortbread with a dollap of strawberry whipped cream? That's my plan for next time, anyway.
  • star rating 05/31/2012
  • natureladyrx from KAF Community
  • Great recipe. Tasted wonderful, and I was informed that I can "make that again anytime." I hadn't ever made something with gelatin before, but it worked very well and set up great, even though it did not have very long to set before it was served. The one complaint from everyone was that the crust was too hard- any suggestions on how to soften it up just a little bit so that it is not so difficult to cut through it with a fork? The second day was certainly better than the first, but I don't think it would ever last much longer than that anyhow, so I am not worried about the crust turning soggy in the leftovers.
    I am pleased to see this recipe was a real crowd pleaser. I recommend baking the crust for a shorter amount of time. Decrease the time by 3-5 minutes and see if that makes the difference. We are almost into strawberry season! Elisabeth
  • star rating 05/20/2012
  • Dawn DeMeo from KAF Community
  • This recipe was very easy to follow and the results were outstanding! My husband doesn't often eat dessert, so I was shocked when he went for seconds with this one. I followed the directions exactly, weighing all my ingredients. I had no issues with it setting up. I made it in a 9x9" glazed stonewear pan, and even the first slice came out looking text book. No "baker's treat" for me!
  • star rating 05/18/2012
  • presteel from KAF Community
  • I found this recipe easy but of course a little time consuming. However, it turned out great! Called KAF and asked when the filling could go on the crust and was advised that I could do it the night before. Worked great and the main point here is that the crust stayed firm for 3 days. I was really concerned that it would become soggy but it did it. Thanks for another good recipe using seasonal ingredients! Frankie
  • star rating 05/17/2012
  • Mamasteph from KAF Community
  • I don't know what I was thinking, but I decided to make a new recipe for a baby shower. To make matters worse, I decided to try a new recipe with gelatin. Usually, I do not have success with any recipe that uses gelatin. But, I followed the recipe exactly and put the strawberry mixture into the fridge for about 20 minutes before folding it in with the whipped cream. It set up perfectly. I received many compliments and requests for the recipe. Thank you KAF!
  • star rating 05/15/2012
  • from Virginia
  • Easy, tastes great - but I made it in the springform pan, and it collapsed when I tried to serve it, filling everywhere. I would make the filling and layer it in a parfait next time, or else freeze it until quite firm.
  • star rating 05/12/2012
  • annewilson41 from KAF Community
  • "Refrigerate until ready to serve" is a bit vague. This was delicious, but after 6 hours in the refrigerator it did not set up and was served in bowls rather than nicely sliced on plates. The strawberries were gelling nicely when added to the whipped cream, and I used a springform pan since I only had a 8" square pan. How long should it take for the cream to set?
    This will al depend upon how hot the fruit and gelatin mixture is when the whipped cream is added. Typically, I would expect about 2 hours of chilling to set this filling up for a clean cut when serving. Frank @ KAF.
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