Indulge in the irresistible charm of [Strawberry Shortbread Cookies]! These delightful treats are not just delicious, but also quick to make, offering a healthier alternative to store-bought cookies. Imagine biting into a buttery, crumbly shortbread, bursting with the sweet and tangy flavor of fresh strawberries. Honestly, after a busy day, whipping up a batch of these feels like a little act of self-care – a sweet reward that doesn't require hours in the kitchen. They're my go-to when I need a pick-me-up, and I know they'll quickly become yours too!
Why You Will Love This Recipe
This recipe reminds me of summer afternoons spent at my grandmother's house. She always had a tin of homemade shortbread cookies, and while hers were the plain, classic kind, I knew even then that they would be perfect with some fresh strawberries. The buttery, crumbly texture of the shortbread combined with the sweet tanginess of strawberries creates the perfect balance of flavors. This recipe is a tribute to those warm memories, and I know it will bring the same joy to your kitchen!
Ingredients
Strawberry Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Optional Topping:
* Optional : Powdered sugar for dusting
Step-by-Step Instructions for Making the Recipe
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Prepare the Strawberries: In a medium bowl, gently mix the hulled and sliced strawberries with 1/4 cup sugar, cornstarch, and lemon juice. Set aside to allow the strawberries to macerate (release their juices) for about 15 minutes. This softens them.
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Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter, 1/2 cup sugar, and salt until light and fluffy. Make sure everything is combining together very well.
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Add Flour: Gradually add the flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be crumbly.
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Form the Dough: I use a cookie cutter to make the shape of my cookies. If not, divide the dough in half. Press one half of the dough evenly into the prepared baking sheet.
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Add Strawberry Filling: Spread the prepared strawberry filling evenly over the shortbread base.
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Top with Crumble: Crumble the remaining shortbread dough over the strawberry filling. You can use a grater or with your hands.
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Bake: Bake in the preheated oven for 30-35 minutes, or until the shortbread is golden brown and the strawberry filling is bubbly.
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Cool and Serve: Let the shortbread cool completely in the pan before cutting into squares or bars to serve. Dust with powdered sugar, if desired. Enjoy!
Strawberry Shortbread Cookies
Ingredients
Equipment
Method
- In a medium bowl, gently mix the hulled and sliced strawberries with 1/4 cup sugar, cornstarch, and lemon juice. Set aside to allow the strawberries to macerate (release their juices) for about 15 minutes. This softens them.1 pound fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice
- In a large mixing bowl, cream together the softened butter, 1/2 cup sugar, and salt until light and fluffy. Make sure everything is combining together very well.1 cup unsalted butter, 1/2 cup granulated sugar, 1/4 teaspoon salt
- Gradually add the flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be crumbly.2 cups all-purpose flour
- I use a cookie cutter to make the shape of my cookies. If not, divide the dough in half. Press one half of the dough evenly into the prepared baking sheet.
- Spread the prepared strawberry filling evenly over the shortbread base.1 pound fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice
- Crumble the remaining shortbread dough over the strawberry filling. You can use a grater or with your hands.
- Bake in the preheated oven for 30-35 minutes, or until the shortbread is golden brown and the strawberry filling is bubbly.
- Let the shortbread cool completely in the pan before cutting into squares or bars to serve. Dust with powdered sugar, if desired. Enjoy!powdered sugar