Strawberry Cream Shortbread Dessert
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.
- ¾ cup butter
- ½ cup powdered sugar
- 1 ½ cups flour
- 10 oz package white chips
- ¼ cup cream
- 8 oz. cream cheese
- Fresh strawberries, sliced
- ½ cup pineapple juice
- 1 Tbsp. lemon juice
- 1/3 cup sugar
- 1 Tbsp. corn starch
- Heavy cream, powdered sugar, vanilla (optional for whipped cream)
For the crust: Mix the first (3) ingredients well and press onto a cookie sheet or pizza pan. Bake at 300° for 20 minutes or until golden brown. Cool.
For the filling (next 3 ingredients): 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.
Slice strawberries (I use an egg slicer).
Arrange sliced strawberries on the creamy layer.
For the glaze: Combine the last (4) ingredients. Cook until thickened on medium heat, stirring constantly. Cool slightly and pour over the strawberries. Chill.
Serve with whipped cream (optional): Whip 2 cups heavy cream, 1/3 cup powdered sugar, 1 tsp. vanilla.
Dessert should be served within 24 hours or the crust gets soft.