Recipe Background
Shortcake Pizza follows in a long line of dessert pizzas, but this one just may take the cake, so to speak! That's because the bread underneath the tender, bright, and sweet strawberries isn't pizza dough, but homemade shortbread! So buttery, crumbly, and sugary; it's oh so delicious! Shortcake Pizza is the summery and shareable dessert everyone's going to want!
Shortcake Pizza follows in a long line of dessert pizzas, but this one just may take the cake, so to speak! That's because the bread underneath the tender, bright, and sweet strawberries isn't pizza dough, but homemade shortbread! So buttery, crumbly, and sugary; it's oh so delicious! Shortcake Pizza is the summery and shareable dessert everyone's going to want!
Ingredients
- 1 quart strawberries halved or quartered
- 1/4 cup honey or agave nectar
- 3 cups all-purpose flour plus more, to taste, for dusting a work surface
- 1/4 cup plus 2 tablespoons sugar divided
- 2 tablespoons fresh rosemary or thyme optional, chopped
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small pieces
- 1 3/4 cups whipping cream
- 1 egg white lightly beaten
- sweetened whipped cream to taste, store-bought or homemade, for topping
Directions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the strawberries and the honey and let them stand, stirring occasionally, until the shortcake is ready.
- In a food processor add 3 cups of the flour, 1/4 cup of the sugar, the rosemary, the baking powder, and the salt and pulse to combine.
- Add the butter to the flour mixture and pulse several times until it resembles larger crumbs.
- While pulsing, add the cream and pulse until the dough begins to come together.
- Using the extra flour, lightly dust a work surface, then turn out the dough onto the floured surface and knead quickly.
- Roll the dough into a 9x13-inch rectangle, about a 1/2-inch-thick.
- Transfer the dough to a large baking sheet lined with parchment paper.
- With a sharp knife, score the dough (not cutting all the way through) in 1 1/2-inch squares.
- Brush the dough with the egg white and sprinkle it with the remaining sugar.
- Bake the shortbread until golden, about 22-26 minutes.
- Transfer the shortcake and the parchment paper off of the pan to a wooden board or platter.
- Spoon the strawberry-honey mixture evenly onto the shortcake, making sure to drizzle it with the accumulated juices from the bowl.
- Top the strawberry-honey mixture with the sweetened whipped cream.
- Serve.
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