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!
Ingredients
- 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.
Nutrition Facts
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