Imagine biting into a perfectly crisp, buttery shortbread that melts in your mouth, topped with vibrant, fresh strawberries that burst with natural sweetness. This isn't just another cookie recipe – it's a culinary journey that transforms a traditional British favorite into a show-stopping dessert that will have your friends and family begging for more. Get ready to elevate your baking game with our Test Kitchen Tuesday Shortbreads and Strawberry recipe that promises to be your new go-to indulgence!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened unsalted butter and powdered sugar together until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture is pale and smooth.
- Gradually sift in the all-purpose flour and salt, mixing on low speed until a soft, crumbly dough forms. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together.
- Roll out the dough to approximately 1/4 inch thickness using a rolling pin. Use cookie cutters or a knife to cut into desired shapes.
- Carefully transfer the shortbread shapes onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the shortbread looks set.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While shortbread cools, prepare fresh strawberries by washing and slicing them thinly.
- Once shortbread is completely cool, arrange sliced strawberries on top or serve alongside the cookies.
Tips
- Temperature Matters: Ensure your butter is softened but not melted for the perfect texture.
- Don't Overmix: Mix the dough just until it comes together to keep the shortbread tender.
- Chill for Precision: If the dough feels too soft, refrigerate for 15 minutes before rolling and cutting.
- Even Thickness: Use guide sticks or roll on a measured mat to achieve consistent cookie thickness.
- Cool Completely: Let shortbreads cool entirely to develop their signature crisp texture.
- Strawberry Pro Tip: Pat strawberry slices dry to prevent excess moisture from making cookies soggy.
- Storage Hack: Store in an airtight container to maintain freshness for up to 5 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 65mg
