Buttery shortbread makes
the perfect base for fresh strawberries and ice cream or freshly
whipped cream. Drizzle with chocolate sauce or syrup to guild
the lily!
Sweet
Shortbread with Fresh Strawberries
- 1 cup unsalted butter,
softened
1/2 cup granulated sugar
1/4 teaspoon almond extract
2 cups all-purpose flour
16 ounces fresh strawberries, washed, stemmed and sliced
- Preheat oven to 275°F
(80°C).
- Beat butter and sugar
with an electric mixer until smooth. Beat in almond extract.
Gradually add flour in 3 stages until well combined.
- Spread dough in a 13 x
9 x 2-inch pan or large tart pan.
- Bake until pale golden
in color, about 1 hour.
- Serve warm with fresh
strawberries, ice cream and chocolate sauce, if desired.
Makes 12 servings.
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