Roasted Strawberry Crumble Cookie Shortbread

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This delicious deconstructed shortbread cookie dessert is bursting with flavor from sweet roasted strawberries and creamy coconut yogurt.


    For the Cookies:

  • 10 tablespoons unsalted butter or ghee, room temperature
  • ½ cup powder sugar
  • 1 ½ cups all-purpose flour
  • Zest of ½ grapefruit or orange
  • Dash of sesame seeds
  • Sea salt
  • For the Roasted Strawberries:

  • 2 cups of California Giant strawberries, cut in half and leave some whole
  • 2 tablespoons maple syrup
  • 1 teaspoons olive oil
  • For the Topping:

  • ½ cup coconut yogurt with a few California Giant strawberries (mashed) mixed through


      • Start by preheating your oven to 350F. Add the roasted strawberry ingredients into a mixing bowl and then pour into a lined baking dish. Cook for 15 minutes, or until the berries soften and become tender.
      • While that cooks, make the cookies by adding all the cookie ingredients into a bowl and mix well (using a hand mixer or a fork). Once the dough is combined, pop it into the fridge to set for 10 minutes.
      • Now form a rectangular shape (1 inch in height) with the dough and cut into ¼ inch cookie slices. Pierce the top of the cookies with the fork for decoration. Pop in the oven to cook for 10 minutes.
      • To plate, crumble the cookies onto a plate, add the roasted strawberries and top with a few dollops of the coconut yogurt. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!