with Fresh Strawberries

This delicious dessert is light, yet tasty and refreshing. If time is of the essence, store-bought shortbread can be topped with whipped cream and strawberries.

Yield: 6 Servings

Ingredients

• 2 tablespoons finely grated lemon peel
• 1/2 cup sugar
• 1/2 cup butter, softened
• Dash of salt
• 1 1/3 cups all-purpose flour
• 3/4 cup cold whipped cream
• 48 chilled strawberries, with leaves and stems intact

Instructions

1. Place the peel in a small pot of water. Bring to a boil and cook 3 minutes. Drain and reserve.

2. Combine the sugar, butter, salt, and flour in the bowl of electric mixer. Lightly beat just until a coarse meal forms. Beat in the peel by hand. Remove the dough, pat into a disk, and cover with plastic wrap. Chill at least 1 hour.

3. Preheat the oven to 400 F.

4. Cut the dough into 2 pieces on a lightly floured board. Roll out each to form three 9 x 6-inch rectangles. Cut each rectangle in half to make four 6 x 4-inch rectangles. With a spatula, transfer to baking sheets. Pierce all over with a fork and bake 20 to 25 minutes, until light brown. Transfer to a wire rack and allow to cool.

5. With a small spatula, spread whipped cream over each pastry shell. Arrange the berries in rows over the cream and serve immediately or chill.

Other Baked Goods

Cape Brandy Tart
Cigarette Cookies
Flourless Almond Torte
Madeleines
Marble Cake
Oatmeal Raisin Ginger Cookies
Orange Tuiles
Pistachio Cheesecake
Popovers
S'mores
Shortbread Cookies
Shortcrust Pastry

Tip

Two-Minute Desserts