A shortbread I created for strawberry shortcake or even peach shortcake. The size and shape of these are really up to you. Baking time can vary; you are looking for a golden brown top.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

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  • Whisk flour, sugar, and baking powder together in a large bowl. Cut cold butter pieces into flour mixture until it resembles coarse crumbs. Fold cream cheese into butter mixture.

  • Stir a small amount of the 3/4 cup milk into cream cheese mixture, continuing to add milk until the dough is sticky. Turn the dough out onto a work surface and knead until the dough is soft, 1 to 5 minutes.

  • Roll or cut dough into desired shape and arrange on the prepared baking sheet. Brush 1 tablespoon milk over the top of the dough.

  • Bake shortbread in the preheated oven until golden brown and fragrant, 15 to 25 minutes.

Nutrition Facts

311 calories; protein 5.2g 10% DV; carbohydrates 33.3g 11% DV; fat 17.7g 27% DV; cholesterol 50.1mg 17% DV; sodium 193.7mg 8% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful critical review

Rating: 1 stars
07/30/2014
I had trouble with the dough being too sticky even though I tried to use a small amount of the milk. I tried refrigerating the dough. I ended up rolling the dough between two sheets of waxed paper sprinkled with powdered sugar. When I baked the shortbread even though I used parchment paper the bottom was very brown. After tasting the shortbread it was like a biscuit. Read More
(4)
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
07/30/2014
I had trouble with the dough being too sticky even though I tried to use a small amount of the milk. I tried refrigerating the dough. I ended up rolling the dough between two sheets of waxed paper sprinkled with powdered sugar. When I baked the shortbread even though I used parchment paper the bottom was very brown. After tasting the shortbread it was like a biscuit. Read More
(4)
Rating: 3 stars
07/14/2014
This is a cross between a shortBREAD COOKIE and a shortCAKE BISCUIT. I would have assumed this were a cookie recipe had it not been for the other review and the description mentioning "for strawberry shortcake or even peach shortcake." So I made this for strawberry shortcakes. The dough was so wet and sticky to work with that I just dropped it onto the bakesheet and formed it into circles. Cooked up to little puffed cakey cookies and tasted fine as well but I think I'll stick with my usual shortbread recipe for cookies and usual biscuit recipe for shortcakes. Thanks for the try. Read More
(2)
Rating: 3 stars
10/02/2018
This is NOT a shortbread but more of a biscuit. Still it was quite good; I added some lemon zest and juice and it gave them a bit more flavor. The dough is pretty sticky so you can't shape it all that much. Other than that and the naming of the recipe nothing wrong with these biscuits. Read More
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