Strawberry and Cream Shortbread

Strawberry and Cream Shortbread recipe is a creamy white chocolate strawberry slab pie, made with a shortbread crust. Served with whipped cream, it feeds a lot, for a large-group summer party. You can also add a scoop of homemade vanilla ice cream on top. The best!

I love a good strawberry dessert for spring and summer! This best Strawberry and Cream Shortbread is just that–it’s made on a shortbread crust, with a white chocolate filling (like a frosting) spread over the crust. Add a layer of fresh sliced strawberries (yum), and a cooked glaze. Refrigerate and serve.

Strawberry and Cream Shortbread

I love to serve this for special occasions or holidays (Easter, Memorial Day, Mother’s Day, Father’s Day) and it’s the best for Fourth of July!

Shortbread crust (or cookie) is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain flour. Then add a creamy white chocolate filling on top, to make the ultimate base for the strawberries. It’s the perfect spring and summer dessert!

Why I love this recipe

• It serves a lot (16 servings).
• You can mix up the fruit – add blueberries for Fourth of July, use raspberries, etc.
• Delicious with whipped cream or homemade ice cream.
• Ultimate SUMMER dessert!

Ingredients for Strawberry Cream Shortbread Dessert

• Butter
• Powdered sugar
• Flour
• White baking chips
• Whipping cream
• Cream cheese
• Fresh strawberries
• Pineapple juice
• Lemon juice
• Sugar
• Cornstarch
• Heavy cream, powdered sugar, vanilla (optional for whipped cream)

The golden-edged cookie dessert paired with a creamy, custard filling and fresh strawberries reminds me of my mom.

Did your mom ever make a slab pie? Add the glaze on top of this dessert, and it brings back wonderful memories!

How do you make easy Strawberry and Cream Shortbread?

The shortbread crust only takes about ten minutes to make–press it right into the pan–and then pop into the oven.

1. For the crust: Mix the first (3) ingredients (butter, powdered sugar, flour) well and press onto a cookie sheet or pizza pan. Bake at 300° for 20 minutes or until golden brown. Cool.
2. For the filling: Melt the chips (I use the microwave on LO); add in the cream; mix well. Stir in the cream cheese and blend until smooth (I use a hand mixer). Spread on the cooled crust.
3. Slice strawberries (I use an egg slicer).
4. Arrange sliced strawberries evenly over the creamy layer.
5. For the glaze: Combine the pineapple juice, lemon juice, sugar, and cornstarch. Cook until thickened on medium heat, stirring constantly. Cool slightly and drizzle over the strawberries. Chill.
6. Serve with whipped cream (optional). Cut into 16 servings.

Tips and substitutions:

• Slice the strawberries: Buy this FAVIA Hard Boiled Egg Slicer (for Mushroom Strawberry Cherry Tomato Kiwi Fruit), with 9 blades, and dishwasher safe!
• Whip the whipping cream ahead and put back in the fridge so it’s ready for serving.
• Serve within 2-3 hours, otherwise the crust can get soggy.
• Swap out the strawberries for other fruit like other berries (blueberries and raspberries), or you can add a mix of fruit (kiwi, mandarin orange slices).

How do you serve a strawberry slap pie?

Store in the fridge until ready to serve! Cut into squares and serve with fresh whipped cream or homemade vanilla ice cream. Storebought is fine, too (we love Tillamook Vanilla ice cream).

More strawberry dessert recipes to try:

• Strawberry Galette
• Strawberry Crumble
• Rhubarb Strawberry Cobbler
• Pink Strawberry Cupcakes

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Strawberry and Cream Shortbread

Strawberry and Cream Shortbread is a creamy white chocolate strawberry slab pie, made with a shortbread crust. Serve with whipped cream!

You can make the crust the day before, then prepare the cream and strawberries the day of serving. Dessert should be served within 24 hours or the crust gets soft. Serves 12-15!

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Chill: 30 minutes mins

Total Time: 1 hour hr 10 minutes mins

Yield: 16

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Ingredients

 

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• ¾ cup butter
• ½ cup powdered sugar
• 1 ½ cups flour
• 10 oz package white chips
• ¼ cup heavy cream
• 8 oz cream cheese
• 4 cups Fresh strawberries, sliced

Glaze:

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

Whipping cream (optional)

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

Instructions

 

Make the crust:

• Mix the first (3) ingredients (butter, powdered sugar, flour) well and press onto a cookie sheet or pizza pan. Bake at 300° for 20 minutes or until golden brown. Cool.

Make the filling:

• Melt the chips (I use the microwave on LOW); add in the cream; mix well. Stir in the cream cheese and blend until smooth (I use a hand mixer). Spread evenly over the cooled crust.
• Slice strawberries (I use an egg slicer).
• Arrange sliced strawberries on the creamy layer.

Make the glaze:

• Combine the pineapple juice, lemon juice, sugar, and cornstarch. Cook until thickened on medium heat, stirring constantly. Cool slightly and drizzle over the strawberries. Chill.
• Cut into squares. Serve with whipped cream (optional).

Notes

Reposted from March 2015.

Cuisine: American

Course: Dessert

Author: Sandy / Reluctant Entertainer

Calories: 363kcal, Carbohydrates: 35g, Protein: 4g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 62mg, Sodium: 135mg, Potassium: 168mg, Fiber: 1g, Sugar: 18g, Vitamin A: 740IU, Vitamin C: 22mg, Calcium: 72mg, Iron: 1mg

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