Shortbread with Strawberry Filling

Shortbread with Strawberry Filling

Community Classics .
Edited on Apr 09, 2008

This shortbread recipe is one of the best I have ever tried. The skill level is easy. This is a dessert that can be make in a very short amount of time. The shortbread is light and sweet, not heavy like most shortbreads or shortcakes I have made.


2 cups flour
1 tsp. baking powder
1/8 tsp. salt
1/2 lb. butter (either salted or unsalted)plus more for pan--room temperature
1 cup sugar
2 egg yolks
1/2 tsp. vanilla (almond extract may also be used)
3/4 cup strawberry jam or preserves


Sift flour, baking powder, and salt into bowl. Set aside. Cream butter at high speed, until fluffy, about 2 minutes. Add sugar, egg yolks and vanilla. Beat until sugar is dissolved and mixture is light, about 4 minutes. Mix in flour, slow speed, until dough begins to come together, about 1 minute.

Turn dough onto lightly floured surface. Bring together with your hands. Do not knead. Dough will be tough if kneaded. Divide dough into half and form 2 balls. Wrap in plastic wrap. Freeze for at least 30 minutes or up to 3 hours.

Heat oven 350. Grease 10" springform pan with butter. Remove 1 ball of dough, unwrap and grate into pan. Gently pat dough to even it out in bottom of pan. Spread jam over top evenly, leaving 1/2" border around edge. Remove 2nd ball of dough and grate over layer of jam. Pat dough over jam.

Bake on center rack of oven for 25-30 minutes, until light golden brown. Let cool in pan on rack. Cut into wedges.

Can be topped with fresh berries and whippped cream.

Not a NESTLÉ®-tested recipe.

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