Introduction

Strawberry Cream Shortbread is a delightful dessert combining a buttery shortbread crust with a luscious strawberry cream filling. This refreshing treat is perfect for warm days or any occasion that calls for a touch of fruity elegance.

A round pink strawberry mousse cake with two visible layers: a bottom thin golden brown crust and a thick smooth pink mousse layer on top. A slice is being lifted from the white plate with a metal spatula, showing the soft texture of the mousse. One side of the cake top is decorated with fresh red strawberries, both halved and sliced, and small scattered yellow edible flowers. The cake is placed on a white marbled surface with a torn piece of light beige linen visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a 9″ square or 9″ round springform pan.
Step 2: Measure the flour by gently spooning it into a cup and leveling off the excess or weigh it for accuracy.
Step 3: In a mixing bowl, combine butter, confectioners’ sugar, salt, flour, and vanilla extract. Beat at medium speed until the dough comes together (about 2 minutes). If the dough is too dry, add milk a teaspoon at a time until it binds.
Step 4: Press the dough evenly into the bottom of the prepared pan and prick all over with a fork. Bake for 10 minutes at 350°F, then reduce oven temperature to 300°F and bake for an additional 15-20 minutes until golden. Remove and let cool completely.
Step 5: Remove leaves from strawberries but leave berries whole. Place strawberries, lemon juice, and granulated sugar in a food processor or blender.
Step 6: In a microwave-safe bowl or small saucepan, combine cold water and gelatin. Stir until the mixture becomes jelly-like.
Step 7: Gently heat the gelatin mixture in the microwave or stovetop until fully dissolved and liquid.
Step 8: Add the liquefied gelatin to the strawberry mixture and puree until smooth.
Step 9: Refrigerate the strawberry purée, stirring every 15 minutes, until it thickens enough to mound on a spoon (about 45 minutes).
Step 10: Whip the heavy cream until stiff peaks form. Fold the chilled strawberry purée gently but thoroughly into the whipped cream.
Step 11: Spoon the strawberry cream filling over the cooled crust and smooth the top. Refrigerate until ready to serve.
Step 12: Serve chilled, garnished with fresh sliced strawberries. Keep leftovers refrigerated, well wrapped.

Tips & Variations

For a more intense strawberry flavor, let the purée sit overnight in the refrigerator before folding into the whipped cream.
Use fresh, ripe strawberries for the best taste and natural sweetness.
Substitute lemon juice with lime juice for a slightly different citrus note.
Add a touch of almond extract to the crust for a subtle nutty aroma.

Storage

Store the Strawberry Cream Shortbread covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing other odors. Reheat is not recommended, as this dessert is best enjoyed chilled and fresh.

How to Serve

A tall, round cake with smooth light pink frosting evenly covering the whole cake. Around the bottom edge, there is a neat row of fresh red strawberries standing upright, their green leaves just visible. On top, there are three whole strawberries and one strawberry sliced thinly and fanned out for decoration. The cake sits on a simple white cake stand with a wide, round base. In the background, there is a white marbled surface with soft blurred flowers. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred for their texture and flavor, but if using frozen, thaw and drain excess liquid before blending to avoid a watery filling.

How can I tell when the gelatin is fully dissolved?

The gelatin mixture will turn from jelly-like to clear and liquid without any lumps once fully dissolved. Heat gently and stir to ensure complete dissolution.

Strawberry Cream Shortbread Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

Strawberry Cream Shortbread is a luscious dessert featuring a buttery shortbread crust topped with a creamy strawberry filling. The fresh strawberry puree is combined with gelatin to create a smooth, set filling, folded into whipped cream for a light and airy texture. Perfect for spring and summer gatherings, this no-bake filling paired with a baked shortbread crust offers a delightful balance of sweet, tart, and creamy flavors.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes (includes chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Instructions

Prepare the oven and pan: Preheat the oven to 350°F. Lightly grease a 9-inch square or 9-inch round springform pan to prevent sticking.
Measure the flour: Accurately weigh or spoon flour into a cup and level it off to ensure correct measurement for the crust.
Make the dough: In a mixing bowl, combine butter, confectioners’ sugar, salt, flour, and vanilla extract. Beat at medium speed until the dough comes together, about 2 minutes. If needed, add milk one teaspoon at a time to help the dough bind.
Form and bake the crust: Press the dough evenly into the bottom of the prepared pan. Prick the surface all over with a fork to prevent bubbling. Bake at 350°F for 10 minutes, then reduce the temperature to 300°F and bake for an additional 15 to 20 minutes until golden. Remove and let cool completely.
Prepare strawberry puree: Trim the tops off fresh strawberries, leaving them whole. Place strawberries, lemon juice, and granulated sugar into a food processor or blender.
Dissolve gelatin: Combine cold water and gelatin in a microwave-safe bowl or small saucepan. Let the mixture stiffen, then gently heat in the microwave or over low heat until the gelatin dissolves completely and the mixture liquefies.
Add gelatin to strawberry mixture: Pour the liquefied gelatin into the food processor with strawberries and blend until smooth.
Thicken the puree: Refrigerate the strawberry puree for about 45 minutes, stirring every 15 minutes to achieve a consistency thick enough to mound on a spoon and minimize lumps.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
Combine cream and puree: Gently fold the thickened strawberry puree into the whipped cream until fully incorporated, maintaining the airy texture.
Assemble the dessert: Spoon the strawberry cream filling over the cooled shortbread crust and smooth the top evenly.
Chill and serve: Refrigerate the assembled dessert until firm and ready to serve. Garnish with fresh sliced strawberries for presentation. Store leftovers well wrapped in the refrigerator.