Strawberry Shortbread and Cream
Published June 10, 2020
- Total Time
- 1 hour, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/225 grams unsalted butter (2 sticks), preferably cultured (European-style), at room temperature
- ¾cup/150 grams granulated sugar
- 1egg yolk
- ½teaspoon fine sea salt
- 1vanilla bean, split lengthwise and seeded with the tip of a knife, or 1 tablespoon vanilla extract
- ½teaspoon orange blossom water or grated orange zest (optional)
- 2cups/255 grams all-purpose flour
- 1pint strawberries, sliced
- Granulated sugar, to taste
- 1cup/240 milliliters heavy cream
For the Shortbread
For Serving
Nutritional analysis per serving (4 servings)
1045 calories; 69 grams fat; 43 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 99 grams carbohydrates; 4 grams dietary fiber; 48 grams sugars; 10 grams protein; 318 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
- Step 2
Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1½ inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that’s easier). Then wrap it up and chill until it’s thoroughly cold, at least 3 hours (and up to 5 days).
- Step 3
When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
- Step 4
Unwrap the dough log and slice it into ¼-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be baked up to 4 days ahead and stored in an airtight container at room temperature.
- Step 5
When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
- Step 6
Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
- Step 7
Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.
Private Notes
Comments
A splash of sweet vermouth in the strawberries takes them over the top.
I've never liked the soggy texture of strawberry shortcake, or tres leches cake for that matter, so I'm saving this recipe. I cut up and sugared some strawberries this afternoon and dolloped whipped cream on top for dessert. Now I wish I'd thought to serve it with some Maria cookies (which I always have on hand because they are not sickeningly sweet like many American cookies). I like to add a pinch of salt and a good grind of black pepper to the strawberries, too. Thanks, Melissa!
Try substituting the fruit sugar with up-to a tablespoon of strawberry jam. It will sweeten the fruit and make a sauce.
Fantastic. I've never been a fan of strawberry shortcake...shortbread is different story! Substituted spelt flour for the all-purpose flour and it works well.
I thought the cookies had a good flavor but were a bit tough for use in this application. I will make this again but make a lighter, crumblier cookie so that it can be eaten with a fork or spoon along with the strawberries and whipped cream -- something like this: https://www.foodandwine.com/recipes/melt-your-mouth-shortbread I did like Barbara's recommendation to add a bit of sweet vermouth to the fruit.
Try lemon zest instead of orange