Try this shortbread spin on a strawberry season classic.

Prepare this during strawberry season, when you can pick your own berries or get small, homegrown berries from the farmers’ market; don’t use sad, giant, white-hearted strawberries that have been shipped in from afar. To prepare the shortbread rounds, you’ll need a drinking glass with a flat, thick bottom that is about 2¼ inches across, such as a 1-pint beer glass. The shortbread rounds can be prepared earlier in the day and set aside at room temperature; do the final assembly just before serving.

Strawberry Flats: Shortbread Rounds with Glazed Strawberries

Yield: 11 or 12 servings

Ingredients

Shortbread rounds
  • 10 tablespoons (1¼ sticks) unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup confectioners’ sugar
  • ¼ teaspoon salt
  • 1 egg yolk
  • 1½ teaspoons vanilla extract
  • 1 cups unbleached all-purpose flour, plus more for handling dough
Glazed strawberries
  • 3 cups small to medium top-quality fresh strawberries, hulled and cut in half vertically
  • ⅓ cup currant jelly or other red jelly
  • 1 teaspoon balsamic vinegar
  • Mascarpone or whipped cream, for serving, optional

Directions

  1. Make the shortbread rounds: In a large mixing bowl, beat the butter with an electric mixer on medium speed for about 15 seconds, just until smooth and creamy. Add the granulated sugar, confectioners’ sugar, and salt. Beat for about 30 seconds. Scrape the bowl, then add the egg yolk and vanilla and beat for about 30 seconds longer. Add the flour and beat on low speed just until incorporated. Transfer to a lightly floured work surface and roll the dough into a log about 6 inches long and 2½ inches in diameter. Pat the ends in so they are fairly smooth. Wrap in waxed paper and refrigerate for at least 3 hours, or as long as overnight.
  2. When you’re ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Slice the chilled dough into ½-inch-thick rounds. Transfer to the baking sheets, leaving 2 inches between rounds. Let stand at room temperature for 10 minutes to soften slightly.
  3. Moisten the bottom of the drinking glass with a little water, then dip in a small dish of flour. Press the glass gently onto a dough circle to flatten the center, creating a shallow rim about ¼ inch wide. Press together any large cracks with your fingertips. Repeat with the remaining rounds, dipping the glass into the flour each time. Bake for 10 minutes. Remove from the oven and, working quickly, press the floured bottom of the drinking glass gently into the center of each shortbread to flatten the center, which will have puffed up a bit. Return to the oven and bake for 8 to 10 minutes longer, until the edges are golden brown. Cool on the sheets for a few minutes, then transfer to a wire rack to cool completely.
  4. Make the glazed strawberries: Shortly before you’re ready to serve, place the strawberries in a heatproof bowl. Heat the jelly and vinegar in a small nonreactive saucepan over low heat, stirring constantly until the jelly melts. Pour over the strawberries, then toss gently to coat. Let marinate for about 5 minutes. Meanwhile, arrange the shortbread rounds in a single layer on a serving platter.
  5. Divide the strawberries evenly among the shortbread rounds. Drizzle any remaining jelly mixture from the pan evenly over the strawberries. Top each with a dollop of mascarpone, if desired. Serve immediately.

Recipe excerpted from Dishing Up® Minnesota © 2016 by Teresa Marrone. Photos © David Paul Schmit. All rights reserved.

Teresa Marrone

Teresa Marrone is the author of several cookbooks, field guides, and regional books. She is very active in her local food scene and has written… See Bio

Show Hide

Comments

Articles of Interest

  • Key Lime Pie Frozen Yogurt Pops

    Key Lime Pie Frozen Yogurt Pops

    As a kid on hot days in Southern California, I always looked forward to enjoying a cool treat after a long day at school. Sometimes I had an ice-cold soda or a smoothie, but the treat I loved most was frozen yogurt. Plain yogurt has … Read More

  • Quick-Smoked Bluefish Recipe

    Quick-Smoked Bluefish Recipe

    My first time eating smoked mackerel is one of those Proustian memories: It was Father’s Day, and we were in Cornwall, England, for a family trip. The village we were staying in had one of those classic, large, white plastered buildings with a big smokestack, … Read More

  • How to Smoke Using a Grill Table

    How to Smoke Using a Grill Table

    The Grill Table Using a grill table is the most bare-bones way of smoking meat and the most reminiscent of the barabicu of the West Indies. This is still the preferred technique for smoking meats in most Asian and South American traditions. It is one … Read More

  • Make Your Own Cheese: 30-Minute Mozzarella

    Make Your Own Cheese: 30-Minute Mozzarella

    Fresh cheeses like mozzarella require little equipment and are excellent choices for beginning cheese makers, as they are quick, delicious, and easy to make — no fermenting or aging required. Many of these high-moisture cheeses are called bag cheeses because the curds are drained in … Read More

by

Buying Options

We don't sell books directly through storey.com. If you'd like to buy , please visit one of the online retailers above or give us a call and we'll take care of you. Support local businesses when you can!

Storey Direct: 1-800-441-5700

Read More at Good Reads