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
