Strawberry Cream Shortbread

Name: Strawberry Cream Shortbread
Yield: 1 dessert
Ingredients: 142 g Unsalted butter; 39 g Confectioners' sugar; 0.25 tsp Table salt; 150 g All-Purpose Flour; 1 tsp Vanilla Extract; 454 g Strawberries; 28 g Lemon juice; 149 g Granulated sugar; 76 g Water; 14.2 g Unflavored gelatin; 454 g Heavy cream; as needed Strawberries

Strawberry cream on a tender shortbread base.

1 hour 20 minutes1 dessert

Ingredients

Ingredients for1 dessert
Ingredient	Amount
Crust
Unsalted butterAt room temperature.	142 g
Confectioners' sugar	39 g
Table salt	0.25 tsp
All-Purpose Flour	150 g
Vanilla Extract	1 tsp
Filling
Strawberries	454 g
Lemon juice	28 g
Granulated sugarRange: 149–198g.	149 g
WaterCold.	76 g
Unflavored gelatin	14.2 g
Heavy cream	454 g
Garnish
StrawberriesOptional; use only as needed.	as needed

Method

1
Press the mixed crust into a greased 23cm pan. Bake 10 minutes at 175°C/350°F, then 15–20 minutes at 150°C/300°F. Cool.
2
Purée strawberries with lemon juice and sugar. Soften gelatin in cold water, heat until dissolved, then blend into the purée. Chill about 45 minutes, stirring every 15 minutes.
3
Whip the cream until stiff, then fold gently into the thickened strawberry purée.
4
Spread over the cold base and refrigerate until firm, at least 2 hours. Keep chilled.