Time: 40 min.
Complexity: easily
Servings: 16

This dessert appetizer combines all the flavors of a traditional strawberry shortcake—fresh strawberries, shortbread crumbs, and whipped cream—into a bite-sized treat. Serve with champagne or a light cocktail.

Ingredients:

• 1 cup of sugar
• 18 strawberries, 2 peeled and thinly sliced, 16 left with stems
• 0.5 cups heavy cream
• 16 shortbread cookies (about 110 g)
• Special equipment: pastry bag with a small star tip

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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strawberry syrup, shortbread cookies, cream

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Preparation:

Step 1
• In a small saucepan, combine sugar with 0.5 cups water and bring to a boil over medium heat. Add sliced ​​strawberries and continue cooking until the syrup thickens slightly and bubbles, about 5 minutes. Let cool to room temperature, about 30 minutes.
Step 2
• Whip the heavy cream in a medium bowl until soft peaks form. Add 1 tablespoon of strawberry syrup and beat until stiff peaks form. Remove the sliced ​​strawberries from the syrup and discard or set aside for another use.
Step 3
• Grind the shortbread cookies in a blender or food processor, or crush them by hand until they form fine crumbs. Transfer the crumbs to a plate.
Step 4
• Holding one berry by the stem, dip it in the syrup, let any excess drip off, and then roll it in the crushed cookies. You may need to press down lightly to ensure the crumbs adhere to the strawberry. Transfer the strawberries to a plate. Repeat with the remaining berries. The remaining syrup can be used as a sweetener for drinks, alcoholic cocktails, or green tea.
Step 5
• Transfer the whipped cream to a pastry bag fitted with a small star-shaped tip. Pipe a small amount of the whipped cream onto each berry. Serve within an hour.

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