Thanks to its buttery taste, shortbread dough is the starting point to many scrumptious recipes during the Holidays. In this recipe, the shortbread dough is shaped in the form of a wreath and topped with fruit such as strawberries, mandarins and kiwis, and lots of whipped cream. A simple, yet colourful and yummy dessert!
- Prep: 30 min - 35 min
- Cooking: 15 min - 20 min
- Refrigeration: 15 min - 20 min
- 1 cup (250 mL) butter softened
- 1/2 cup (125 mL) sugar
- 1 3/4 cups (430 mL) all-purpose flour
- 1/2 cup (125 mL) cornstarch
- 1 cup (250 mL) 35 % cream
- 1 cup (250 mL) halved fresh strawberries
- 1 kiwi or other fresh fruit of your choice peeled and sliced
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In large bowl, beat butter and sugar on high speed of mixer until light and fluffy. Combine flour and cornstarch and gradually add to butter mixture, beating until well blended.
Shape dough into a large ball and on a baking sheet flatten into a 9-inch round; score into 8 wedges. Refrigerate for 15 minutes.
Preheat oven to 325 ºF (160 °C). Bake shortbread about 20 minutes or until set and edges start to brown. Rescore almost all the way through; let cool 15 minutes then slide onto wire rack to cool completely.
Beat whipping cream with electric mixer until firm peaks form; spread over shortbread. Arrange fruit on top. Refrigerate until ready to serve.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||3 % / 38 mg|
|Vitamin A:||32 %|
|Vitamin C:||39 %|