Strawberry Shortbread Cookies with Fresh Berries

Buttery Scandinavian shortbread cookies topped with whipped cream and fresh strawberries. A simple, elegant dessert that celebrates summer fruit.

Scandinaviandessertscandinaviancookiesstrawberriesno-bake toppingvegetariandessert

Ingredients

1
Preheat oven to 325°F (160°C). In a large bowl, cream softened butter and granulated sugar together using an electric mixer on medium speed until pale and fluffy, about 2–3 minutes. Beat in the egg yolk and vanilla extract until fully incorporated.
2
In a separate bowl, whisk together flour, cornstarch, and sea salt. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix, as this keeps the cookies tender. The dough should come together without being sticky.
3
Roll dough between two sheets of parchment paper to about 0.25 inch thickness. Refrigerate for 15 minutes, then cut into 3-inch rounds or simple shapes using a cookie cutter. Place on a parchment-lined baking sheet, spacing them 1.5 inches apart.
4
Bake for 12–15 minutes, until the edges are pale golden and the centers are set but still tender. The cookies should feel slightly soft to the touch—do not overbake or they will harden too much. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
5
While cookies cool, pour heavy cream into a chilled bowl and whip on medium-high speed until soft peaks form, about 1–2 minutes. Sift in powdered sugar and continue whipping until stiff peaks form and the cream is smooth and glossy.
6
Hull and halve the fresh strawberries. Just before serving, spread or pipe a dollop of whipped cream onto each cooled cookie. Top with 2–3 strawberry halves and garnish with a single mint leaf for freshness and visual appeal.

Cook smarter

CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.