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This recipe for STRAWBERRY SHORTBREAD, by , is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Sutcliffe Thomas


Strawberry Sauce:
1 c. sugar
1 Tbs. Water
2 Tbs. Strawberry preserves
2 qt. fresh strawberries (. mashed & sliced)

⅔ c. powder sugar
lb. butter
2 c. unbleached flour
1 Tbs. lemon zest

6 oz. softened cream cheese
1 T. lemon juice
c. powder sugar
1 T. half & half

Strawberry sauce: Combine 1st qt. of mashed berries with sugar in saucepan. Bring to a boil over medium-high heat then reduce heat to medium low and simmer for 10 minutes stirring frequently. Skim foam. Remove from heat. Stir in preserves. In small cup mix cornstarch & water; add to berry sauce. Return pan to stove & cook until thickened stirring constantly. Remove from heat & reserve. There should be about 2 cups of sauce.
Shortbread: Preheat oven to 350. Sift powder sugar & flour together in food processor with steel blades. Cut each stick of butter into 8 pats. Place butter into flour mixture & pulse on & off until fine crumbs form, about 30 times. Stir in zest. Pat crumbs into bottom of lightly greased 9x13 pan. Mixture will be dry. Bake on middle rack of oven for 30 min. Open oven door & continue to bake for 15 min. Remove shortbread from oven & cool.
Filling: Beat all filling ingredients together with mixer on high until creamy; set aside.
To Assemble: Mix remaining quart of sliced strawberries with cup of strawberry sauce, spoon onto cooled shortbread. Dollop, spread or pipe cream cheese topping onto strawberry layer. Sprinkle with the maple walnuts. May be served immediately or chilled. Better if chilled for 30 minutes to 1 hour. Keeps well for a couple of days.

Number Of Servings:
Number Of Servings:




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