Sandbakkels with Strawberry-Cream offer all of the flavor of fresh strawberry shortcake but are easily eaten as finger food. A great dessert to carry along in your cooler for spring and summer picnics!
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup unsalted butter
- 1/2 cup superfine (Baker’s) sugar
- 1 egg, well-beaten
- 2 cups all-purpose flour
- 1 tsp. flavoring of your choice (vanilla extract, almond extract, lemon extract, rum extract)
- .
- 1/2 cup whipping cream
- 1/2 tsp. vanilla or lemon extract
- 2 Tbsp. superfine (Baker’s) sugar
- 1/2 finely chopped strawberries (fresh is best, but you can use frozen)
- Whole strawberries for garnish
Preparation:
Use the first 5 ingredients to bake the basic Sandbakkels cookie recipe, using either vanilla or lemon extract for your flavoring. Allow tarts to cool completely.
Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries. Whip mixture until stiff peaks form.
Spoon whipped strawberry cream into the inverted cookies. Garnish with sliced strawberries. Serve immediately if possible; can be refrigerated for up to 5 hours.
Yield: 15-20 filled tarts.
