Buttery shortbread makes the perfect base for fresh strawberries and ice cream or freshly whipped cream. Drizzle with chocolate sauce or syrup to guild the lily!
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon almond extract
2 cups all-purpose flour
16 ounces fresh strawberries, washed, stemmed and sliced
Preheat oven to 275°F (80°C).
Beat butter and sugar with an electric mixer until smooth. Beat in almond extract. Gradually add flour in 3 stages until well combined.
Spread dough in a 13 x 9 x 2-inch pan or large tart pan. Bake until pale golden in color, about 1 hour.
Serve warm with fresh strawberries, ice cream and chocolate sauce, if desired.
makes 12 servings.