Difference between revisions of "Strawberry Shortbread Shortcake"
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* [[mint]] sprigs (as needed) | * [[mint]] sprigs (as needed) | ||
* 24 frozen whole [[strawberries]] | * 24 frozen whole [[strawberries]] | ||
| − | == | + | == Procedures == |
In blender puree [[strawberries]] and liqueur. Chill [[cream]] [[butter]] and [[Granulated sugar|Sugar]] until fluffy. Combine [[flour]] and [[cornstarch]]. Beat into [[butter]] mixture to blend thoroughly. [[butter]] 24 4-inch tart pans. Portion #12 scoop dough into each. Pat evenly in pans. Prick all over with fork. Bake in 325-degree oven about 45 minutes until lightly browned and baked through. Cool slightly. Remove from pans. Cool completely before serving. Portion 1/4 cup [[strawberry]] mixture into dish. Top with shortbread, dollop with [[cream]]. Drizzle with 1/2 tablespoon [[strawberry]] mixture. Garnish with [[mint]] sprigs and whole frozen [[strawberry]]. | In blender puree [[strawberries]] and liqueur. Chill [[cream]] [[butter]] and [[Granulated sugar|Sugar]] until fluffy. Combine [[flour]] and [[cornstarch]]. Beat into [[butter]] mixture to blend thoroughly. [[butter]] 24 4-inch tart pans. Portion #12 scoop dough into each. Pat evenly in pans. Prick all over with fork. Bake in 325-degree oven about 45 minutes until lightly browned and baked through. Cool slightly. Remove from pans. Cool completely before serving. Portion 1/4 cup [[strawberry]] mixture into dish. Top with shortbread, dollop with [[cream]]. Drizzle with 1/2 tablespoon [[strawberry]] mixture. Garnish with [[mint]] sprigs and whole frozen [[strawberry]]. | ||
=== Other Links === | === Other Links === | ||
Latest revision as of 10:18, 15 July 2012
Description
.
Ingredients
- 1 1/2 qt. frozen sliced California strawberries in syrup, thawed
- 3/4 cup orange flavored liqueur
- 1 1/2 lbs. (3 cups) butter, softened
- 12 oz. Sugar
- 1 1/2 lbs. flour
- 12 oz cornstarch
- 1 1/2 qt. sweetened whipped cream
- mint sprigs (as needed)
- 24 frozen whole strawberries
Procedures
In blender puree strawberries and liqueur. Chill cream butter and Sugar until fluffy. Combine flour and cornstarch. Beat into butter mixture to blend thoroughly. butter 24 4-inch tart pans. Portion #12 scoop dough into each. Pat evenly in pans. Prick all over with fork. Bake in 325-degree oven about 45 minutes until lightly browned and baked through. Cool slightly. Remove from pans. Cool completely before serving. Portion 1/4 cup strawberry mixture into dish. Top with shortbread, dollop with cream. Drizzle with 1/2 tablespoon strawberry mixture. Garnish with mint sprigs and whole frozen strawberry.
