Strawberry White Chocolate Shortbread is a delightful recipe that combines sweet strawberries and creamy white chocolate in a perfect buttery cookie. Each bite offers a crumbly texture paired with the rich flavor of white chocolate, making it the ideal treat for any occasion. Whether you’re looking for a sweet indulgence or a gift for a loved one, these cookies are sure to impress. Let’s dive into how to create these delicious strawberry shortbread cookies!
Why You’ll Love This Strawberry White Chocolate Shortbread
This irresistible recipe boasts numerous reasons to fall in love with it. First, the unique combination of strawberry and white chocolate creates a flavor profile that’s both fruity and creamy. Secondly, they are easy to make, ensuring that you can whip up a batch even on a busy day. These cookies are also perfect for parties and gatherings, as they are not only visually appealing but also a crowd-pleaser. You’ll find them in various strawberry dessert recipes, making them versatile for different occasions. The buttery base complements the white chocolate shortbread perfectly. Plus, they can be made ahead of time and stored for later, making them a fantastic addition to your baking repertoire. Lastly, with their vegetarian-friendly ingredients, everyone can enjoy these delightful treats!
Ingredients for Strawberry White Chocolate Shortbread
Gather these items:
- 227 grams unsalted butter, softened
- 75 grams confectioners’ sugar
- 16 grams (2 tablespoons) confectioners’ sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 250 grams all-purpose flour
- 75 grams dried strawberries, finely chopped
- 110 grams white chocolate chips or finely chopped white chocolate
How to Make Strawberry White Chocolate Shortbread Step-by-Step
- Step 1: In a large mixing bowl, beat together softened butter, confectioners’ sugar, vanilla extract, and salt until the mixture is smooth and creamy.
- Step 2: With the mixer on low speed, gradually add all-purpose flour and blend just until combined. Avoid overmixing to maintain a tender texture.
- Step 3: Fold in the chopped dried strawberries and white chocolate until evenly distributed throughout the dough.
- Step 4: Transfer the dough onto a piece of parchment paper. Shape and roll the dough into a log approximately 5 centimeters in diameter. Gently press and form an even cylinder, then wrap tightly in parchment paper.
- Step 5: Refrigerate the dough log for at least 2 hours or until completely firm. For longer storage, wrap the parchment-covered log in plastic wrap and keep refrigerated up to 4 days or freeze for up to 3 months.
- Step 6: Preheat oven to 160°C. Line baking trays with parchment paper.
- Step 7: Unwrap the dough log. Using a serrated knife, slice into discs approximately 8 millimeters thick. If the dough crumbles, allow it to rest at room temperature for 5–8 minutes before slicing. Press any loose edges together and place each slice on the prepared tray, spaced 2.5 centimeters apart.
- Step 8: Bake the cookies for 15 to 20 minutes, or until the edges are lightly golden.
- Step 9: Let cookies cool on baking trays for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Perfect Strawberry White Chocolate Shortbread
Keep these in mind:
- Ensure your butter is softened to room temperature for easy mixing.
- Use high-quality white chocolate for a richer flavor.
- Don’t overmix the dough to maintain a tender texture.
- Chilling the dough is crucial for achieving the perfect cookie shape.
- Experiment with other dried fruits for unique flavor variations.
Best Ways to Serve Strawberry White Chocolate Shortbread
These cookies shine when served fresh out of the oven, but they also pair exquisitely with a cup of tea or coffee. For a more decadent experience, drizzle melted white chocolate over the cooled cookies. If you’re hosting a gathering, consider presenting them alongside other strawberry and white chocolate treat ideas for a themed dessert table. They can also be packaged beautifully as gifts for friends and family.
How to Store and Reheat Strawberry White Chocolate Shortbread
Store your homemade strawberry white chocolate shortbread in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer them to a freezer-safe bag. They can be reheated in the oven at a low temperature for a few minutes to regain their delightful softness.
Frequently Asked Questions About Strawberry White Chocolate Shortbread
What’s the secret to perfect Strawberry White Chocolate Shortbread?
The key to perfect strawberry white chocolate shortbread lies in using high-quality ingredients and not overmixing the dough. This ensures a tender, crumbly texture while allowing the flavors of the strawberries and white chocolate to shine through.
Can I make Strawberry White Chocolate Shortbread ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 4 days or freeze it for up to 3 months. Just slice and bake when you’re ready to enjoy fresh cookies.
How do I avoid common mistakes with Strawberry White Chocolate Shortbread?
To avoid common pitfalls, make sure your butter is at the right temperature and avoid overmixing after adding the flour. Also, allow the cookies to cool on the baking tray before transferring them to a wire rack to prevent breakage.
Variations of Strawberry White Chocolate Shortbread You Can Try
For a twist on this classic recipe, consider adding a hint of lemon zest for freshness or incorporating chopped nuts for added crunch. You can also substitute dried strawberries with other dried fruits like cranberries or blueberries for different flavor profiles. Lastly, try drizzling your cookies with a strawberry shortbread with white chocolate drizzle for an elegant touch to impress your guests.
Delicious Strawberry White Chocolate Shortbread Recipe
A delightful recipe for Strawberry White Chocolate Shortbread cookies combining sweet strawberries and creamy white chocolate in a perfect buttery cookie.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 227 grams unsalted butter, softened
- 75 grams confectioners’ sugar
- 16 grams (2 tablespoons) confectioners’ sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 250 grams all-purpose flour
- 75 grams dried strawberries, finely chopped
- 110 grams white chocolate chips or finely chopped white chocolate
Instructions
- In a large mixing bowl, beat together softened butter, confectioners’ sugar, vanilla extract, and salt until the mixture is smooth and creamy.
- With the mixer on low speed, gradually add all-purpose flour and blend just until combined. Avoid overmixing to maintain a tender texture.
- Fold in the chopped dried strawberries and white chocolate until evenly distributed throughout the dough.
- Transfer the dough onto a piece of parchment paper. Shape and roll the dough into a log approximately 5 centimetres in diameter. Gently press and form an even cylinder, then wrap tightly in parchment paper.
- Refrigerate the dough log for at least 2 hours or until completely firm. For longer storage, wrap the parchment-covered log in plastic wrap and keep refrigerated up to 4 days or freeze for up to 3 months.
- Preheat oven to 160°C. Line baking trays with parchment paper.
- Unwrap the dough log. Using a serrated knife, slice into discs approximately 8 millimetres thick. If the dough crumbles, allow it to rest at room temperature for 5–8 minutes before slicing. Press any loose edges together and place each slice on the prepared tray, spaced 2.5 centimetres apart.
- Bake the cookies for 15 to 20 minutes, or until the edges are lightly golden.
- Let cookies cool on baking trays for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5 grams
- Sodium: 50 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 13 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 20 milligrams
