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Strawberry Cream Shortbread

Author: PJ Hamel

Strawberry Cream Shortbread Recipe

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.

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At a glance

Prep
Bake
Total
Yield
about 16 servings
Nutrition information

Ingredients

Choose your measure:

Crust

Filling

  • 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

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9" square or 9" round springform pan.
  2. For the crust: Put all the ingredients in a mixing bowl and beat at medium speed until the dough comes together; this could take up to 2 minutes. If the dough won't come together, drizzle in a teaspoon of milk 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 or slices, and serve with fresh sliced berries. Refrigerate any leftovers, well wrapped.

Nutrition Information

  • Serving Size 107g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 249
  • Calories from Fat 162
  • Total Fat 18g
  • Saturated Fat 11g
  • Trans Fat 1g
  • Cholesterol 53mg
  • Sodium 48mg
  • Total Carbohydrate 20g
  • Dietary Fiber 1g
  • Sugars 12g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.