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Strawberry Shortbread Shortcake

 Strawberry Shortbread Shortcake
Crisp chocolate shortbread makes a delectable base for this dazzling shortcake recipe.—California Strawberry Advisory Board, x, California
8 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 515 calories, 35 g fat (22 g saturated fat), 102 mg cholesterol, 244 mg sodium,

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Strawberry Shortbread Shortcake (continued)

Nutritional Facts: 47 g carbohydrate, 3 g fiber, 5 g protein.