Strawberry Fool with Mixed Berries & Shortbread Squares Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Powdered sugar | 3/4 Cup (16 tbs) | |
| Cold butter | 1/2 Cup (16 tbs), diced | |
| Strawberries | 2 Cup (16 tbs), rinsed | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Blackberries | 2 Cup (16 tbs), rinsed | |
| Whipping cream | 1 Cup (16 tbs) |
Directions
Sift flour, cornstarch, and powdered sugar into a large bowl.
Add butter and mix to coat with flour mixture.
Then rub mixture with your fingers until butter particles are very fine.
Wrap dough in plastic wrap, using your hands to press it into a flattened ball (the warmth of your hands will melt butter enough to bring dough together).
Place dough on an ungreased medium-size cookie sheet and cover it with the plastic wrap: then roll dough to form an 11- to 12-inch (28- to 30 cm) square.
As you roll dough, reshape edges as needed.
Discard plastic wrap.
Bake in a 300°F (150°C) oven until shortbread is pale golden (20 to 25 minutes).
While shortbread is still on cookie sheet, use a nylon spatula to cut it into 9 equal squares.
Let squares cool for about 5 minutes, then transfer to a large rack to cool.
Meanwhile, hull and chop about 2 cups of the strawberries (reserve remaining strawberries for garnish).
Place chopped berries in a medium-size bowl and add sugar: set aside for 30 minutes.
Using a fork, crush berries finely, mixing in any undissolved sugar.
In a chilled bowl, beat cream until stiff.
Add crushed strawberry mixture, then fold in lightly until most of the crushed berries are mixed in.
Transfer to a serving bowl.
Hull remaining strawberries (and cut in half, if desired): garnish bowl of strawberry fool with strawberries and some of the mixed berries, using some of each kind.
(Or if desired, fold some of the mixed berries into the strawberry fool.) For each serving, place a cookie on a serving plate, top with a large dollop of the strawberry fool, and spoon on some of the remaining mixed berries.
Garnish with mint sprigs, if desired.
Add butter and mix to coat with flour mixture.
Then rub mixture with your fingers until butter particles are very fine.
Wrap dough in plastic wrap, using your hands to press it into a flattened ball (the warmth of your hands will melt butter enough to bring dough together).
Place dough on an ungreased medium-size cookie sheet and cover it with the plastic wrap: then roll dough to form an 11- to 12-inch (28- to 30 cm) square.
As you roll dough, reshape edges as needed.
Discard plastic wrap.
Bake in a 300°F (150°C) oven until shortbread is pale golden (20 to 25 minutes).
While shortbread is still on cookie sheet, use a nylon spatula to cut it into 9 equal squares.
Let squares cool for about 5 minutes, then transfer to a large rack to cool.
Meanwhile, hull and chop about 2 cups of the strawberries (reserve remaining strawberries for garnish).
Place chopped berries in a medium-size bowl and add sugar: set aside for 30 minutes.
Using a fork, crush berries finely, mixing in any undissolved sugar.
In a chilled bowl, beat cream until stiff.
Add crushed strawberry mixture, then fold in lightly until most of the crushed berries are mixed in.
Transfer to a serving bowl.
Hull remaining strawberries (and cut in half, if desired): garnish bowl of strawberry fool with strawberries and some of the mixed berries, using some of each kind.
(Or if desired, fold some of the mixed berries into the strawberry fool.) For each serving, place a cookie on a serving plate, top with a large dollop of the strawberry fool, and spoon on some of the remaining mixed berries.
Garnish with mint sprigs, if desired.
Chef
