Description

These Strawberry Shortbread Bites feature tender, buttery shortbread topped with lightly sweetened whipped cream, fresh strawberries, and a hint of lemon zest. They are an elegant yet simple dessert perfect for spring gatherings or tea time.

Ingredients

4 tablespoons unsalted butter, softened

1/4 cup powdered sugar

1 tablespoon honey

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup all-purpose flour, plus extra for rolling

1/2 cup heavy whipping cream

1 tablespoon powdered sugar

1/4 teaspoon vanilla extract

Fresh strawberries, sliced

Fresh lemon zest

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, beat the softened butter, powdered sugar, honey, vanilla extract, and salt with an electric mixer on medium speed until creamy and smooth.
Add the flour and mix just until incorporated.
Lightly flour a clean surface, transfer the dough onto it, and roll it out to an even 1/4-inch thickness.
Using a 2-inch biscuit cutter, cut out circles and re-roll scraps as needed to make 12 cookies.
Place the cookies on the prepared baking sheet and bake for about 10 minutes, until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack.
While the cookies cool, slice the strawberries.
In a separate bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, then beat until well combined.
To assemble, top each cooled shortbread round with a dollop of whipped cream, sliced strawberries, and a light sprinkle of fresh lemon zest.

Notes

For a more indulgent version, dip half of each cooled cookie in melted white or dark chocolate and let it set before topping.

Macerate strawberries with a spoonful of sugar and a splash of lemon juice for extra flavor.

Raspberries, blueberries, or thinly sliced peaches can be used instead of strawberries.

Store shortbread cookies in an airtight container at room temperature for up to 3 days.

Store whipped cream and strawberries separately in the refrigerator and assemble just before serving.

Baked cookies can be frozen for up to 2 months and thawed at room temperature before topping.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 180 kcal
Sugar: 8 g
Sodium: 45 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 30 mg