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Strawberry Cream Shortbread Recipe

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★★★★★

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.

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

  1. 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.
  2. Measure the flour: Accurately weigh or spoon flour into a cup and level it off to ensure correct measurement for the crust.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add gelatin to strawberry mixture: Pour the liquefied gelatin into the food processor with strawberries and blend until smooth.
  8. 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.
  9. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
  10. Combine cream and puree: Gently fold the thickened strawberry puree into the whipped cream until fully incorporated, maintaining the airy texture.
  11. Assemble the dessert: Spoon the strawberry cream filling over the cooled shortbread crust and smooth the top evenly.
  12. 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.

Notes

  • Room temperature butter is essential for a smooth dough.
  • Adjust the sugar in the strawberry filling to your preferred sweetness level.
  • Be sure to prick the crust before baking to avoid air bubbles.
  • Gelatin must fully dissolve to avoid a grainy texture in the filling.
  • Folding the puree into whipped cream gently keeps the filling light and fluffy.
  • The dessert needs several hours in the refrigerator to set properly.
  • This recipe works best with fresh, ripe strawberries.

Keywords: Strawberry shortbread, strawberry cream dessert, shortbread crust, strawberry gelatin filling, whipped cream dessert, summer dessert

Find it online: https://cookedbycleo.com/strawberry-cream-shortbread-recipe/