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Strawberry and Cream Shortbread Recipe

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4.2 from 11 reviews

This Strawberry and Cream Shortbread recipe features a buttery shortbread crust topped with a smooth cream cheese and white chocolate filling, fresh sliced strawberries, and a tangy pineapple glaze. It's a delightful no-bake dessert except for the shortbread that is baked to golden perfection. Perfect for warm weather or special occasions, this treat combines creamy textures and bright fruity flavors for a refreshing and indulgent dessert.

  • Total Time: 1 hour 40 minutes (including chilling)
  • Yield: 12 servings

Ingredients

Crust

  • ¾ cup butter
  • ½ cup powdered sugar
  • 1 ½ cups flour

Filling

  • 10 oz package white chips (white chocolate chips)
  • ¼ cup heavy cream
  • 8 oz cream cheese

Topping

  • 4 cups fresh strawberries, sliced

Glaze

  • ½ cup pineapple juice
  • 1 Tbsp. lemon juice
  • ⅓ cup sugar
  • 1 Tbsp. cornstarch

Optional Whipped Cream

  • 1 cup heavy cream
  • ⅕ cup powdered sugar
  • ½ tsp vanilla

Instructions

  1. Prepare the crust: Mix the butter, powdered sugar, and flour thoroughly until a dough forms. Press this mixture evenly onto a cookie sheet or pizza pan to form the crust. Bake in a preheated oven at 300°F (150°C) for 20 minutes, or until the crust is golden brown. Remove from oven and let cool completely.
  2. Make the filling: Melt the white chocolate chips gently using the microwave on a low setting or a double boiler to avoid burning. Once melted, add the heavy cream and mix well. Stir in the cream cheese and blend with a hand mixer until the mixture is smooth and creamy. Spread this filling evenly over the cooled shortbread crust.
  3. Slice and arrange strawberries: Use an egg slicer or knife to slice the fresh strawberries uniformly. Arrange the sliced strawberries decoratively over the cream cheese filling layer.
  4. Prepare the glaze: In a saucepan, combine pineapple juice, lemon juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the glaze thickens. Remove from heat and allow to cool slightly. Drizzle the glaze evenly over the strawberries to add flavor and shine.
  5. Chill and serve: Place the assembled dessert in the refrigerator to chill and set for at least 1 hour. Optionally, whisk the heavy cream with powdered sugar and vanilla to make whipped cream, and serve alongside for added richness. Cut the dessert into squares before serving.

Notes

  • Ensure the crust is completely cooled before spreading the filling to prevent melting.
  • You can substitute the white chocolate chips with white baking chocolate if preferred.
  • Use fresh, ripe strawberries for the sweetest flavor and best presentation.
  • The glaze adds a subtle tang and holds the strawberry slices in place.
  • For a dairy-free variant, substitute cream cheese and heavy cream with vegan alternatives.
  • Store leftover dessert covered in the refrigerator for up to 3 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/strawberry-and-cream-shortbread-recipe/