There is something utterly magical about a cookie that strikes the perfect balance between buttery richness, fruity brightness, and creamy sweetness. That is exactly what you get with this Strawberry White Chocolate Shortbread Recipe. Imagine tender, crumbly shortbread infused with fragrant dried strawberries paired with luscious pockets of white chocolate that melt in your mouth. It’s a treat that feels both nostalgic and elegantly fresh—perfect for sharing with loved ones or simply savoring with a cup of tea. Trust me, once you try this recipe, it will become one of your all-time favorites to make again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Just a handful of essential ingredients come together harmoniously to create those delicate crumbly layers and bursts of flavor that make these cookies unforgettable.
- Unsalted butter (227 grams, softened): The foundation of rich, tender shortbread that melts on your tongue.
- Confectioners’ sugar (75 grams plus 16 grams): Adds a delicate sweetness and contributes to the cookie’s melt-in-your-mouth texture.
- Vanilla extract (1 teaspoon): Infuses a warm, comforting aroma that deepens the overall flavor.
- Salt (0.5 teaspoon): Balances the sweetness and enhances all the other flavors in the dough.
- All-purpose flour (250 grams): Provides structure while keeping the shortbread tender.
- Dried strawberries (75 grams, finely chopped): Offers bursts of tangy fruitiness that brighten each bite.
- White chocolate chips or chopped white chocolate (110 grams): Adds creamy sweetness that contrasts beautifully with the strawberries.
How to Make Strawberry White Chocolate Shortbread Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened unsalted butter together with the confectioners’ sugar, vanilla extract, and salt until the mixture becomes smooth and creamy. This step is key to building a silky dough that will yield wonderfully tender cookies. Take your time here to ensure everything is well combined and fluffy.
Step 2: Incorporate the Flour
With your mixer set on low speed, gradually add the all-purpose flour and blend just until everything comes together. Avoid overmixing during this stage—it is crucial to keep the delicate crumbly texture intact once baked. Your dough should look soft but hold together when pressed.
Step 3: Fold in Strawberries and White Chocolate
Gently fold the finely chopped dried strawberries and white chocolate into the dough using a spatula. This ensures even distribution without kneading or toughening the dough. These mix-ins will provide delightful pockets of flavor and texture in every bite.
Step 4: Shape the Dough Log
Transfer the dough onto parchment paper and roll it into a log approximately 5 centimetres in diameter. Aim for a smooth, even cylinder by gently pressing the dough as you roll. Wrapping this log tightly in parchment paper helps keep the shape firm and ready for chilling.
Step 5: Chill the Dough
Refrigerate the dough log for at least 2 hours until completely firm. This chilling step is essential—it allows the flavors to meld and the dough to firm up so you can slice perfect rounds. If you want to prepare ahead, you can refrigerate up to 4 days or freeze for 3 months by wrapping the log in plastic wrap.
Step 6: Prepare for Baking
When ready to bake, preheat your oven to 160°C and line baking trays with parchment paper to prevent sticking and ensure even baking.
Step 7: Slice and Arrange the Cookies
Unwrap your chilled dough log and, using a serrated knife, slice it into discs about 8 millimetres thick. If the dough crumbles during slicing, let it rest at room temperature for 5 to 8 minutes, then press any loose edges back into shape. Place each slice on your prepared tray, leaving about 2.5 centimetres between cookies to allow for gentle spreading.
Step 8: Bake to Perfection
Bake the shortbread cookies for 15 to 20 minutes, or until the edges start to turn a beautiful light golden shade. Watch closely toward the end so you don’t overbrown; the cookies should remain tender but hold their shape beautifully.
Step 9: Cool Before Enjoying
Allow your cookies to cool on the baking trays for 5 minutes, then transfer them to a wire rack to cool completely. Cooling is important to let the shortbread set and prevent crumbling when handling.
How to Serve Strawberry White Chocolate Shortbread Recipe
Garnishes
For extra allure, dust your shortbread with a light sprinkling of confectioners’ sugar just before serving. You can also add a few finely sliced fresh strawberries on the side to amplify that fresh strawberry flavor. A drizzle of melted white chocolate offers a polished finishing touch that looks stunning.
Side Dishes
This shortbread pairs beautifully with a hot cup of chamomile or Earl Grey tea, creating a cozy teatime moment. For a decadent dessert spread, serve alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to balance the buttery richness.
Creative Ways to Present
Elevate presentation by stacking a few shortbread cookies with thin layers of strawberry preserves sandwiched between them, creating delightful little cookie towers. Arranging them on a rustic wooden board or wrapping in parchment and tied with twine makes for an irresistible homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover shortbread cookies in an airtight container at room temperature for up to a week. This keeps the cookies fresh and preserves their delicate texture without becoming too soft or stale.
Freezing
If you want to keep your batch for longer, freezing is a great option. Once fully baked and cooled, place the cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container. They will keep well for up to 3 months. Thaw at room temperature before serving.
Reheating
To refresh the texture of your stored shortbread, pop the cookies into a low-temperature oven (around 150°C) for 5 to 7 minutes. This helps regain their delicate crispness and melts the white chocolate slightly for a freshly baked feel.
FAQs
Can I use fresh strawberries instead of dried ones?
Fresh strawberries contain too much moisture, which can affect the dough’s texture and baking process. Dried strawberries are best for this recipe because they provide concentrated flavor and won’t compromise the cookie’s structure.
What type of white chocolate should I use?
Choose good quality white chocolate chips or chop up a white chocolate bar for more natural texture. Avoid white chocolate with excessive additives for the richest, creamiest melt.
Can I make this recipe vegan?
You can experiment by substituting vegan butter and ensuring your white chocolate is dairy-free. Keep in mind, texture and taste may vary slightly, but it can still turn out delicious.
How thick should I slice the dough log?
Slice the dough about 8 millimetres thick. Too thin and they might bake too quickly and dry out; too thick and they may stay undercooked in the center.
Is it necessary to chill the dough?
Yes, chilling makes a huge difference in flavor and texture. It firms up the dough for neat slicing and allows the ingredients to blend, resulting in a shortbread that is tender and perfectly crumbly.
Final Thoughts
This Strawberry White Chocolate Shortbread Recipe is truly one of those joyful creations that bring a smile with every bite. From the buttery softness to the sweet strawberry bursts and creamy white chocolate pockets, it’s a recipe that invites you to slow down and savor the simple pleasures. Whether you’re baking for a special occasion or a cozy afternoon treat, these shortbread cookies are guaranteed to impress and delight. Give it a try and watch how quickly these little gems disappear!
Print
Strawberry White Chocolate Shortbread Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus 2 hours chilling time
- Yield: Approximately 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the buttery richness of Strawberry White Chocolate Shortbread, featuring finely chopped dried strawberries and creamy white chocolate chips blended into a tender, crumbly dough. These cookies are baked to a perfect golden edge and make a delicious treat for any occasion.
Ingredients
Base Ingredients
- 227 grams unsalted butter, softened
- 75 grams confectioners’ sugar
- 16 grams (2 tablespoons) confectioners’ sugar (for rolling or dusting)
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 250 grams all-purpose flour
Add-ins
- 75 grams dried strawberries, finely chopped
- 110 grams white chocolate chips or finely chopped white chocolate
Instructions
- Prepare the dough base: In a large mixing bowl, beat together softened butter, 75 grams confectioners’ sugar, vanilla extract, and salt until the mixture is smooth and creamy, ensuring a well-incorporated buttery base.
- Add flour carefully: With the mixer on low speed, gradually add the all-purpose flour and blend just until combined. Avoid overmixing to maintain a tender texture characteristic of shortbread.
- Incorporate strawberries and chocolate: Gently fold in the finely chopped dried strawberries and white chocolate chips until evenly distributed throughout the dough.
- Shape the dough log: Transfer the dough onto parchment paper and roll it into a cylinder approximately 5 centimeters in diameter. Press to form an even log, then wrap tightly in parchment paper.
- Chill the dough: Refrigerate the dough log for at least 2 hours, or until it is completely firm. For longer storage, wrap the parchment-covered log in plastic wrap and refrigerate up to 4 days or freeze for up to 3 months.
- Preheat oven and prepare trays: Preheat your oven to 160°C (320°F). Line baking trays with parchment paper to prevent sticking.
- Slice the cookies: Unwrap the chilled dough log and slice it into discs approximately 8 millimeters thick using a serrated knife. If the dough crumbles, let it rest at room temperature for 5–8 minutes before slicing. Press any loose edges together and arrange the slices on the prepared trays, spacing them about 2.5 centimeters apart.
- Bake the cookies: Bake the cookies for 15 to 20 minutes, or until the edges turn lightly golden, indicating a perfectly baked shortbread.
- Cool before serving: Allow the cookies to cool on the baking trays for 5 minutes, then transfer them to a wire rack to cool completely. This helps avoid breakage and allows the texture to set.
Notes
- For best texture, avoid overmixing the dough once the flour is added.
- If the dough is too hard to slice, let it sit at room temperature briefly to soften slightly.
- You can substitute dried strawberries with dried raspberries or cranberries for variation.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing the dough log before baking allows you to slice and bake fresh cookies anytime.
