RCI-BR.005.0597.001

Strawberry Shortbread Shortcake

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Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Preheat oven to 350°F. In a small bowl, combine thawed strawberries with their syrup and orange flavored liqueur, then set aside to infuse flavors.
2
In a large mixing bowl, cream together softened butter and sugar until light and fluffy, approximately 3-4 minutes of beating.
3 minutes
3
Sift together flour and cornstarch in a separate bowl, then gradually add the dry mixture to the butter-sugar mixture, stirring until a soft dough forms.
4
Divide dough into 4 equal portions and press each portion evenly into a 4-inch round cake pan or tart mold lined with parchment paper.
5
Bake shortbread bases for 25-30 minutes until golden brown and crisp, then remove from oven and allow to cool in pans for 5 minutes.
28 minutes
6
Run a knife around the edges of each shortbread round and carefully transfer to a cooling rack until completely cooled, about 10 minutes.
7
To assemble, place each cooled shortbread round on a serving plate and spoon the strawberry-liqueur mixture evenly over the top.
8
Top each shortcake generously with sweetened whipped cream, then arrange 6 frozen whole strawberries over the cream on each serving.
9
Garnish each plate with a mint sprig and serve immediately while the shortbread remains crisp.

What Makes This Variant Distinct

  • Original variant