We always use fresh strawberries, sliced and sprinkled with sugar and left to sit while I bake the shortbread. We also use fresh homemade whipped cream. Following is the recipe I use for shortbread. I hope you enjoy our version, we love it.
SHORTBREAD
1 cup softened butter
2 cups flour
1/2 cup powdered sugar
pinch of salt
1 tsp vanilla
1/2 tsp almond extract (optional)
Beat butter until smooth. Add the rest of the ingredients and mix by hand. Batter can be crumbly, that is okay. On a lightly floured counter form into a disc and roll out, if dough does not cooperate, you may want to chill it for a short time (1/2 hr). Once it is rolled to desired thickness, cut out with round or scalloped cookie cutters of preferred size, two cookies will be used for each serving. You can chill cut-out cookies on baking sheet for 10 -15 minutes to hold their shape better, but that is optional.
Bake in a 350 degree oven for 8-10 minutes or until lightly browned. Once shortbread is cool you may assemble the strawberry shortcake stacks.
*** In the past, I have just made one big shortbread cookie and cut it into squares or wedges, but I think the cutouts would provide better results as well as prettier than wedges!
