The perfect strawberry shortbread recipe

This is the most delicious strawberry shortbread recipe we have madeWe layered the buttery homemade shortbread with strawberries, whipped cream and irresistible strawberry syrup to make it more delicious.

These strawberry shortbreads are closer to authentic ghee than most recipes I’ve seen. The quick cake has a buttered biscuit flavor, with the most wonderful, tenderest, almost cake-like consistency (benefits from eggs in the batter). They are really delicious and make surprisingly simple!

We worked with Richard Hattaway for this incredible strawberry dessert and for that we all landed on the heels. My favorite is the simple strawberry syrup, which we drizzle the bottom of the shortbread before adding the whipped cream and fresh strawberries.

Key Ingredients

• strawberry: I used 2 pounds of fresh strawberries. One third of them are cooked with sugar to make simple strawberry syrup. I drizzled it on the bottom of the shortbread before adding the whipped cream and strawberries.
• flour: I use all-purpose flour, but the soft white wheat flour (like White Eli Lilly, Martha White and Bob’s Red-ground Fine Pastry Flour) is also great.
• baking powder: I used 1 tablespoon baking powder to make the crispbread fluffy and tender. This is also the secret to my best fluffy cookies!
• sugar: I use sugar in three ways: in the crispy batter, as strawberry syrup, and sweeten the whipped cream. Garbon sugar, cane sugar or coconut sugar is good.
• Milk, butter and eggs: These combine with flour to make the shortbread soft and delicious.
• cream: I use cold heavy cream or heavy whip cream to make whipped cream.

How to make strawberry crispbread

Homemade strawberry shortbread has three parts: shortbread, strawberries in syrup and whipped cream. But rest assured, they are all very easy to make (I promise!).

Quick cakes are very simple, more like cookies than cakes. You will “cut” the cold butter into the flour mixture until small butter crumbs form. I like to use a pastry mixer, but two knives or fingers will work too. These butter crumbs are the key to creating tender shortbread as they melt and foam in the oven, which is the key to producing a tender and delicious cake. The same goes for making homemade cookies.

For baking, you can spoon the batter directly onto the baking sheet or use an English muffin ring as a perfectly rounded shortbread (see image below). I even have a secret in the recipe to make a large family-style crispbread that you can slice thinly like a cake.

When the quick cakes are baked, you will make strawberry syrup. Simply cook some strawberries with candied until the sugar melts. Remove it from the heat and toss it gently with the remaining strawberries until they are coated in the syrup, then pop them out of the refrigerator to cool.

Homemade whipped cream is easy and tastes much better than canned stuff! Whisk heavy cream with sugar and vanilla on a rack or hand blender until thick and soft. It only takes a few minutes.

Now is a fun part: assemble the quick cake! Divide the quick cake in half, drizzle a spoonful of delicious strawberry syrup on the bottom and top with whipped cream, strawberries, the other half of the cake, more cream, and even more strawberries. so good!

I can’t wait for you to try this strawberry shortbread recipe! For more strawberry recipes, check out our fresh strawberry cake or this incredible strawberry pie!