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Strawberry Shortbread

Strawberry Shortbread


  • 1 cup butter or margarine, softened
  • 1 cup powdered sugar
  • 2 cups flour
  • 1 ounce grated semisweet chocolate (about 1/3 cup)
  • 1 cup whipping cream, whipped and sweetened
  • 2 pint baskets fresh California strawberries sliced
  • Whole fresh California strawberry, for garnish


  1. In mixer bowl cream butter and sugar together. On low speed gradually mix in flour and chocolate. Form dough into 2 balls, one a little larger than the other. On floured surface roll each ball to a circle about 7 inches in diameter (one should be thicker than the other). Using board spatula, gently transfer each circle to greased baking sheet. Prick surfaces generously with a fork.
  2. Bake in 350 degree F oven for 20 to 30 minutes until just golden.
  3. While still warm, cut thinner circle into 8 equal wedges. Transfer all to rack to cool completely.
  4. To serve: Place shortbread circles on the plate. Top with whipped cream and sliced strawberries, reserving a dollop of cream for garnish. Set shortbread wedges into cream at an angle, points toward center. Top with a dollop of whipped cream and whole strawberry. Cut into wedges.

Yield: 8 servings

Shortbread can be made ahead and stored for several days wrapped in plastic wrap, or frozen for longer storage.

Recipe and photo credit (used with permission): California Strawberry Commission.

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