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. Serves 12-15!
package white chips
Whipping cream (optional)
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.
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.
Slice strawberries (I use an egg slicer).
Arrange sliced strawberries on the creamy layer.
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.
Serve with whipped cream (optional).
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Reluctant Entertainer - Strawberry Cream Shortbread Dessert