Easy Shortbread With Fresh Fruit

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Easy Shortbread With Fresh Fruit

I think of this recipe for Easy Shortbread With Fresh Fruit as my “reality show dish.” When I was preparing for my first appearance on Food Network’s Chopped, I made these on a whim. I grew up making shortbread and biscuits with my family so the recipe came to me naturally.

The Shortbread

What I really like about this shortbread is that it is not overly sweet as it has just two tablespoons of sugar. Because of that, it can easily be adapted as a savory biscuit. Think biscuits and gravy or using them with eggs.

A good thing to note is to make sure your dry ingredients are not expired. If the baking powder and baking soda, in particular, are not fresh, the biscuits will not rise.

The shortbreads come together very easily by mixing together just six ingredients. Once mixed, use an Ice Cream Scoop to form balls of dough about the size of golf balls to place on a parchment paper-lined cookie sheet.

Using an Ice Cream Scoop to form dough balls.

Once the shortbreads are baked, each will be cut in half horizontally, like a hamburger bun, to create two halves. Cutco’s 7-3/4″ Petite Slicer, with its sharp Double-D® edge will smoothly slice through the delicate shortbread without it crumbling.

Slicing shortbread in half with a Petite Slicer.

After slicing in half, fresh strawberries and whipped cream are added to create a little sandwich-like treat.

The Strawberries

Because the shortbreads are on the smaller side, I like to dice my strawberries instead of slicing them. You can easily prepare them using a Santoku-Style 3″ Paring Knife.

Diced strawberries with a Santoku-Style Paring Knife.

Layer the diced strawberries onto the bottom half of the shortbread while it’s still warm. Then place a dollop of freshly-made whipped cream on top. Add the top half of the shortbread, dust with powdered sugar and serve.

You can try this same recipe using other berries or stone fruit. Either way, it’s a really nice end-of-meal dessert.

Easy Shortbread With Fresh Fruit

Print Recipe


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • Strawberries, diced
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Additional powdered sugar, to dust


  1. Preheat oven to 350 F. 
  2. Mix the first six ingredients together. 
  3. Next form balls from the dough, roughly the size of golf balls. 
  4. Place shaped dough on a parchment paper-lined cookie sheet.
  5. Bake for 8-10 minutes or until light brown on the top. 
  6. While shortbreads are baking, combine the 2 cups heavy cream, powdered sugar and vanilla extract in a large bowl. Using a hand-mixer with a whisk attachment, whip on medium-high speed until medium peaks form, 3-4 minutes. Set aside.
  7. While still warm, cut shortbreads in half horizontally. Layer the bottom half with diced strawberries and then put a dollop of whipped cream on top of strawberries.
  8. Place the top half of shortbread over the whipped cream and dust with powdered sugar.

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