Isaac H. Evans Favorite Recipes

Strawberry Shortbread

 

Strawberry Shortbread

2008 was Maria "Ria" Cornwell's first season as a schooner cook; her Strawberry Shortbread endeared her to many, and quickly became known as her “signature” dessert. On the Evans, the dessert is served buffet style, but it can be dressed up as an elegant plated confection, garnished with a fanned strawberry atop a swirl of whipped cream. It is an unusual version of strawberry shortcake, because the berries are cooked and served warm.

For the shortbread:

½ Pound (two sticks or 1 cup) of unsalted butter, softened
½ Cup sugar
2 Cups flour

Cream butter and sugar until light and fluffy. Gradually add flour. When completely incorporated, press dough into lightly greased 8”X8” or 9”X9” pan. Pierce top with fork and bake at 350˚ for approximately 12-15 minutes, until a light golden brown on top. Slice while still hot.

For the strawberries:

1½ Pints (3 cups) fresh Maine strawberries, hulled and sliced.
Sugar and water to taste

In a saucepan, combine half of the strawberries with a small amount of water. For juicy ripe, Maine berries, just a splash will do. Cook over low heat, mashing and stirring occasionally. When the berries begin to soften and make a sauce, add a few more of the prepared berries. Continue cooking and mashing and adding a few berries at a time until you have only about ½ cup of fresh uncooked berries remaining. Taste and add sugar if necessary—with Maine berries, it may not be! Toss in the last of the uncooked berries and serve immediately over the shortbread squares, with freshly whipped cream on top.

Serves approximately 6 people.