Desserts

Strawberry White Chocolate Shortbread

Name: Strawberry White Chocolate Shortbread Squares
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup powdered sugar; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup white chocolate, melted; 1/2 cup dried strawberries, chopped; 1 teaspoon vanilla extract

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These strawberry white chocolate shortbread squares are buttery, tender, and lightly sweet. They melt in your mouth with a crisp edge and a soft, crumbly center. The white chocolate adds creamy sweetness while the dried strawberries give bright, concentrated berry flavor and a pleasant chew. They smell rich and vanilla-scented as they bake and look lovely as pale-gold squares dotted with pink flecks.

Recipe Information

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16 squares
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 230 kcal
Protein: 2 g
Carbohydrates: 24 g
Fat: 13 g
Fiber: 1 g
Sugar: 13 g
Sodium: 75 mg

Why Make This Strawberry White Chocolate Shortbread

This shortbread is simple and reliable. It uses pantry basics and one extra touch — melted white chocolate — to make the dough richer and more tender. The dried strawberries add bright, concentrated fruit notes without adding moisture. These squares are perfect for tea time, gift boxes, or a light dessert. They bake up with a golden edge and a soft crumb that pairs well with coffee or a glass of milk.

You might also enjoy a citrusy twist in a related shortbread recipe here: Dark Chocolate Orange Shortbread Cookies.

How to Make Strawberry White Chocolate Shortbread

This recipe follows a simple method: cream, combine, press, and bake. Cream butter and powdered sugar until light, then stir in melted white chocolate and vanilla. Add dry ingredients, fold in chopped dried strawberries, press into a pan, and bake until the top turns pale golden. Cool fully before cutting so the squares hold their shape.

Ingredients:

1 cup unsalted butter, softened, 1 cup powdered sugar, 2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup white chocolate, melted, 1/2 cup dried strawberries, chopped, 1 teaspoon vanilla extract

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease a baking pan (9×9 inch works well) or line it with parchment for easy removal. Chop the dried strawberries into small pieces so they distribute evenly through the dough.

Step 2: Mixing

In a bowl, cream the softened butter and powdered sugar until fluffy and pale, about 2–3 minutes. Mix in the melted white chocolate and vanilla extract until the mixture is smooth. Gradually add the flour and salt, mixing until just combined. Fold in the chopped dried strawberries gently so they stay intact.

Step 3: Baking

Press the dough evenly into the prepared baking pan, using a spatula or your fingers to smooth the top. Bake for 25–30 minutes or until the edges turn lightly golden and the center is set. Baking time can vary slightly by oven, so check at 25 minutes.

Step 4: Finishing

Allow the shortbread to cool completely in the pan — at least 30 minutes. Cooling helps the squares firm up and makes cutting cleaner. Once cool, lift out using the parchment and cut into 16 squares. Store or serve as desired.

How to Serve Strawberry White Chocolate Shortbread

Serve these shortbread squares at room temperature. They pair well with tea, coffee, or a light dessert wine. For a special touch, dust with a little extra powdered sugar or drizzle melted white chocolate on top. Arrange on a platter for parties or pack in small boxes with tissue for gifts.

How to Store Strawberry White Chocolate Shortbread

Room temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keep in an airtight container for up to 10 days; bring to room temperature before serving for best texture.
Freezer: Layer squares between sheets of parchment in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Expert Tips for Perfect Strawberry White Chocolate Shortbread

Use room-temperature butter so it creams easily and traps air for a lighter texture.
Melt white chocolate gently (double boiler or short bursts in the microwave) to avoid seizing.
Don’t overmix once you add the flour — overworking the dough can make the shortbread tough.
If your dried strawberries are very sweet or sticky, briefly toss them in a tablespoon of flour to help prevent them from sinking.
Press the dough evenly in the pan so squares bake uniformly.
Let the shortbread cool completely before cutting to avoid crumbling.
Substitute almond extract for half the vanilla for a nutty note, if desired.

Delicious Variations

Lemon-Strawberry: Add 1 tsp lemon zest to the dough for a bright citrus lift.
Almond and Berry: Replace vanilla with 1 tsp almond extract and toast 1/4 cup slivered almonds to fold in with the strawberries.
Dark Chocolate Chips: Swap the white chocolate for 1/2 cup chopped dark chocolate for a richer contrast.
Brown Butter Shortbread: Brown the butter, cool slightly, then use it for a deep nutty flavor.
Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend and chill the dough briefly before pressing.

Frequently Asked Questions

How do I prevent the shortbread from spreading too much?

Make sure the dough is not too warm when you press it into the pan. If your kitchen is hot, chill the dough for 10–15 minutes before pressing. Also, press it firmly and evenly so it holds shape while baking.

Can I use fresh strawberries instead of dried?

Fresh strawberries contain water and will make the dough soggy. If you want a fresh strawberry flavor, macerate and cook fresh berries into a jam first, cool it well, and use a thin layer between baked shortbread slabs or swirl a small amount into the top before baking.

Do I have to use white chocolate? Can I use chocolate chips?

You can use chopped white chocolate chips or bars. For a different flavor, swap for dark or milk chocolate. If using chips, melt them gently to ensure they blend smoothly into the dough.

Why is my shortbread crumbly after baking?

Shortbread is naturally crumbly due to its high fat ratio, but if it falls apart too much, it may be underbaked or cut while too warm. Bake until set and cool completely before cutting. Also, ensure you creamed the butter and sugar well so the dough is cohesive.

Can I halven the recipe or double it?

Yes. Halve or double easily. If doubling, use a larger pan or bake in two pans to ensure even baking. If halving, a small square pan or loaf pan works; adjust bake time slightly and check early.

How do dried strawberries affect texture?

Dried strawberries concentrate flavor and add chew without adding moisture. If they’re very hard, soak briefly in warm water for 5–10 minutes, drain and pat dry before chopping and adding.

Conclusion

These strawberry white chocolate shortbread squares are an easy, elegant treat that balances creamy sweetness with bright berry notes. They bake into tender, buttery squares that are perfect for gifting, parties, or a cozy afternoon treat. For another festive take and inspiration, see White Chocolate Strawberry Shortbread Cookies | Best Christmas … (https://omgchocolatedesserts.com/white-chocolate-strawberry-shortbread-cookies/).

Give this recipe a try — the buttery aroma alone makes it worth baking. Enjoy the tender crumb and sweet strawberry bites, and don’t be afraid to tweak flavors to make it your own.