- 4
Ingredients
- Topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons brown sugar
- 1 1/2 tablespoons granulated sugar
- 1/2 cup old-fashioned oats
- 1 1/2 teaspoons cinnamon
- Pinch salt
- 6 tablespoons unsalted butter, softened
- 1 egg, slightly beaten
- 3 tablespoons buttermilk
- Filling:
- 4 cups sliced fresh strawberries
- 1 1/2 tablespoons brown sugar
- 1 teaspoon finely grated lemon peel
- 1 tablespoon unsalted butter
- Garnish:
- Sour cream, fresh mint, 4 small fresh strawberries
Preparation
Step 1
Preheat oven to 350F.
Topping: In a standing mixer fitted with a stainless steel bowl, blend dry ingredients together. Mix in butter until lightly blended. Add egg and buttermilk and blend until dough comes together. On a greased(alternately use silicone liner) sheet pan, spread dough in a 1-inch-thick round. Bake until lightly browned, approximately 25 minutes. Remove from oven. Let cool slightly. Carefully crush and crumble while warm. Reserve.
Increase oven heat to 400F.
Final assembly: Place strawberries into bowl and toss lightly with brown sugar and grated lemon peel. Divide equally among individual 4 1/2-to-5 inch baking dishes. Dot with butter. Top each dish with crumbled shortbread to cover(1/4 to 1/2 cup each). Place in oven on sheet pan and bake until bubbling and golden brown, approximately 10-15 minutes. Remove and serve warm, each garnished with a dollop of sour cream, a sliced strawberry and a fresh mint leaf.