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Strawberry Shortbread Shortcake Recipe

Photo by: Taste of Home

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Crisp chocolate shortbread makes a delectable base for this dazzling shortcake recipe.—California Strawberry Advisory Board, x, California

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8 Servings
Prep: 25 min. Bake: 25 min.

Ingredients

1 cup butter, softened
1 cup confectioners' sugar
2 cups all-purpose flour
1 ounce semisweet chocolate, grated
1 cup heavy whipping cream, whipped and sweetened
2 pints fresh strawberries, sliced

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in flour and chocolate. Form dough into two balls (one slightly larger than the other.)
On a floured surface, roll balls into 7-in. circles (one thicker than the other). Transfer to greased baking sheets. Prick all over with fork.
Bake at 350° for 25-30 minutes or just until golden. Allow to cool 5 minutes; cut thinner circle into eight equal wedges. Cool on racks. To assemble, place circle on a serving plate. Top with whipped cream and strawberries. Set wedges into the cream at an angle, points toward center. Cut into wedges. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 515 calories, 35 g fat (22 g saturated fat), 102 mg cholesterol, 244 mg sodium, 47 g carbohydrate, 3 g fiber, 5 g protein.

Strawberry Shortbread Shortcake published in Taste of Home April/May 1993, p23

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