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Strawberry Shortbread

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 9
Author: Judith Hannemann

Ingredients

  • Crust:
  • 1 cup flour
  • 1/4 cup confectioner's sugar
  • 1/2 cup 1 stick butter
  • Cream Filling:
  • 8 oz cream cheese softened
  • 3 tbs confectioners sugar
  • 1/4 cup milk or half and half
  • 1 tsp unflavored gelatin
  • Strawberry Layer:
  • 1 pkg 4-serving size strawberry gelatin
  • 1/2 cup sliced fresh strawberries
  • 1 cup boiling water
  • 1/4 cup cold water

Instructions

  • Preheat oven to 350 degrees F. Spray a 8x8 or 9x9-inch baking pan with non-stick spray.
  • In a large bowl, combine the flour and confectioner's sugar; mix well. Cut butter into chunks and add to flour mixture. Cut in butter, as if you were making a pie crust--you can use a pastry blender, 2 knives or your hands. The mixture should look like small peas.
  • Press crust into prepared pan. Bake at 350 degrees F for 20-25 minutes or until crust begins to brown around edges. Remove from oven and cool completely.
  • Prepare cream filling: Place cream/milk in a heatproof container. Sprinkle unflavored gelatin on cream/milk. Let sit for 5 minutes to soften.
  • Beat cream cheese and confectioner's sugar until well blended.
  • Heat cream mixture in microwave until very hot--about 20 seconds. Stir until gelatin is completely dissolved.
  • Beat cream/gelatin mixture into cream cheese mixture. Pour on top of crust. Chill while preparing strawberry topping.
  • Strawberry topping: In a small bowl, mix strawberry gelatin with the hot water; stir until gelatin is dissolved. Add cold water. Place bowl in refrigerator and chill until gelatin just begins to mound. It should look like congealed stock.
  • Add the sliced strawberries and stir well to distribute. Pour on top of cream cheese layer of dessert. Chill until very firm--about 4 hours.
  • When ready to serve, let dessert sit at room temperature about 5-10 minutes. Cut with a wet knife. Serve with whipped cream or whipped topping.
  • Serves 9