Strawberry and Rosemary Shortbread

Strawberry and Rosemary Shortbread

This herbal, crumbly Strawberry and Rosemary Shortbread turns a blush pink with a final dusting of Strawberry Sugar. Find more ways to bake with strawberries in our March/April 2018 Issue

Strawberry and Rosemary Shortbread
Makes 8 to 10 servings
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (64 grams) cornstarch
  • ⅓ cup (5 grams) freeze-dried strawberries, powdered (see Pro Tip on page 63)
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 tablespoon (2 grams) chopped fresh rosemary
  • ⅓ cup (49 grams) diced fresh strawberries
  • Garnish: Strawberry Sugar (recipe below)
  1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch square baking dish.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
  3. In a medium bowl, sift together flour,
  4. cornstarch, freeze-dried strawberries, and salt. Stir in rosemary. With mixer on low speed, gradually add flour mixture to butter mixture, beating until almost combined. Add fresh strawberries, beating until combined.
  5. Turn out dough onto a heavily floured
  6. surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Press dough into prepared pan.
  7. Bake until lightly golden, 30 to 35 minutes. Let cool completely on a wire rack. Sprinkle with Strawberry Sugar, if desired.

Strawberry Sugar
Makes about ½ cup
  • ½ cup (8 grams) freeze-dried strawberries
  • ⅓ cup (67 grams) granulated sugar
  1. In the work bowl of a food processor, place freeze-dried strawberries and sugar; process until a fine pink sugar forms, about 2 minutes


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