Shortbread Layer:

  • 1/2 cup unseasoned butter , temperature
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 egg yolk
  • 1 cup flour
  • 1 tablespoon milk or cream

Strawberry Layer:

  • 1/2 cup water
  • 1 tablespoon amylum
  • 1/3 cup sugar
  • 1 little package strawberry Jell-O (1.4 ounce)
  • 2 cups strawberries

Cream Cheese Layer:

  • 8 oz . cheese (1 block)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 cup cream


  1. First, begin with the strawberry filling.
  2. In a little pan, mix water, sugar, and amylum on medium high heat.
  3. While whisking, wake a simmer.
  4. Once cookery, add strawberry Jell-O, whisk to mix.
  5. Remove from heat and funky slightly, then chill.
  6. Chop and hull a pair of cups strawberries. Refrigerate till able to use.

For the butter cookie crust:

  1. Preheat kitchen appliance to 350 degrees.
  2. In a little bowl, mix butter, granulated sugar, vanilla, milk or cream, and ingredient.
  3. Add flour and blend till simply combined (dough are crumbly)
  4. Press into rock bottom of a lined and lubricated 8×8 sq. pan or 8-9 in spherical pan.
  5. Bake for 10-12 minutes or till edges begin to brown.
  6. Remove from kitchen appliance and funky for quarter-hour.
  7. To make the cheese layer beat cold serious cream during a clean bowl till stiff peaks type. Set aside.
  8. In a medium sized bowl, beat cheese, granulated sugar, and vanilla along till sleek.
  9. Carefully fold serious cream into the cheese mixture.
  10. Spread mixture over cooled butter cookie crust.
  11. Assemble strawberries onto cheese layer, then pour glaze over strawberries.
  12. Chill for 30-1 hour then slice and serve! Enjoy!

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