Description
Delicate shortbread cookies layered with sweet and tangy homemade strawberry filling and topped with fluffy whipped cream. A perfect summer treat!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (adjust to taste depending on strawberry sweetness)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Stir in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough in half. On a lightly floured surface, roll out each half to about ¼ inch thickness. Use a cookie cutter to cut out cookies. Reroll scraps as needed.
- Place the cut-out cookies on a baking sheet lined with parchment paper. Chill the cookies in the refrigerator for at least 30 minutes.
- Preheat oven to 325°F (160°C).
- Bake the chilled cookies for 12-15 minutes, or until the edges are lightly golden brown.
- Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice.
- In a small saucepan, combine the strawberry mixture and bring to a simmer over medium heat. Cook for about 5-7 minutes, or until the strawberries have softened and released their juices.
- In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to create a slurry. Pour the cornstarch slurry into the simmering strawberry mixture and stir constantly until the filling thickens (1-2 minutes).
- Remove the saucepan from the heat and let the strawberry filling cool completely.
- Place the mixing bowl and whisk attachment (or beaters) in the freezer for about 15-20 minutes before making the whipped cream.
- Pour the heavy cream into the chilled bowl. Beat on medium speed until soft peaks begin to form.
- Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overwhip.
- Once the shortbread cookies have cooled completely, select cookies that are similar in size and shape to create matching pairs.
- Spread a generous amount of the cooled strawberry filling on the bottom side of one cookie.
- Top the strawberry filling with a dollop of freshly whipped cream.
- Gently place another cookie on top of the whipped cream, creating a sandwich.
- Repeat the process with the remaining cookies, strawberry filling, and whipped cream.
- For best results, chill the assembled cookies in the refrigerator for at least 30 minutes before serving.
- Serve the strawberry shortbread cookies immediately and enjoy!
Notes
- Creaming the butter and sugars well is crucial for tender shortbread.
- Don’t overmix the shortbread dough after adding the flour.
- Chilling the cut-out cookies prevents spreading during baking.
- Adjust the sugar in the strawberry filling based on the sweetness of your strawberries.
- Chill your bowl and whisk before making whipped cream for best results.
- These cookies are best enjoyed fresh.
- Prep Time: 45 minutes
- Cook Time: 15 minutes