Description

This Strawberry Cream Shortbread is a delightful dessert featuring a buttery shortbread crust topped with a luscious, whipped strawberry cream filling. Fresh strawberries are pureed with lemon juice and gelatin to create a smooth, tangy filling that’s folded into stiffly whipped cream. Perfect for a refreshing treat, this no-bake filling paired with a baked shortbread crust offers a wonderful combination of textures and flavors.

Ingredients

Scale

For the Crust

10 tablespoons (142g) unsalted butter, at room temperature
1/3 cup (39g) confectioners’ sugar
1/4 teaspoon table salt
1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
1 teaspoon King Arthur Pure Vanilla Extract

For the Filling

4 cups (454g) strawberries, fresh; plus additional for garnish, if desired
2 tablespoons (28g) lemon juice
3/4 to 1 cup (149g to 198g) granulated sugar, to taste
1/3 cup (76g) water, cold
two 1/4-ounce packages unflavored gelatin
2 cups (454g) heavy cream or whipping cream
Strawberries, fresh, to garnish

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F. Lightly grease a 9″ square or 9″ round springform pan to ensure your crust doesn’t stick during baking.
Measure the flour: Weigh the flour or measure it by gently spooning it into a cup and leveling off any excess to ensure accuracy for the crust.
Make the crust dough: In a mixing bowl, combine the butter, confectioners’ sugar, salt, flour, and vanilla extract. Beat at medium speed until the dough comes together, which may take up to 2 minutes. If the dough is too dry and doesn’t form a ball, add milk a teaspoon at a time until it does.
Shape and bake the crust: Pat the dough evenly into the bottom of the prepared pan and prick the surface all over with a fork to prevent bubbling. Bake for 10 minutes at 350°F, then reduce the oven temperature to 300°F and continue baking for an additional 15 to 20 minutes until the crust turns golden. Remove from the oven and allow it to cool completely.
Prepare the strawberry filling: Remove the leaves from the strawberries but leave them whole. Place the strawberries, lemon juice, and granulated sugar into a food processor or blender.
Dissolve the gelatin: Combine the cold water and unflavored gelatin in a microwave-safe bowl or small saucepan. Let it sit until it firms and becomes jelly-like.
Liquefy the gelatin: Warm the gelatin mixture gently in the microwave or over low heat until fully dissolved and liquid.
Make the strawberry purée: Add the liquefied gelatin to the strawberries in the processor and blend until smooth.
Chill the purée: Refrigerate the strawberry purée for about 45 minutes, stirring every 15 minutes until it thickens enough to mound on a spoon and becomes lump-free.
Whip the cream: Beat the heavy cream until stiff peaks form, indicating it’s fully whipped.
Combine purée and cream: Gently fold the thickened strawberry purée into the whipped cream until evenly blended, retaining a light, airy texture.
Assemble and chill: Spoon the strawberry cream filling over the cooled shortbread crust, smoothing the top. Refrigerate until set and ready to serve.
Serve: Cut the shortbread into squares or slices, garnish with fresh sliced berries, and serve chilled. Store any leftovers wrapped tightly in the refrigerator.

Notes

Ensure the butter is at room temperature for easier mixing of the crust.
Adjust the sugar in the strawberry filling to your preferred sweetness.
Refrigerate the strawberry purée until thick for the best texture in the filling.
If the crust dough feels too dry, milk can be added cautiously one teaspoon at a time.
The dessert should be stored refrigerated and consumed within 2-3 days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry shortbread, strawberry cream dessert, summer dessert, whipped cream dessert, shortbread crust, fresh strawberries