Perfect Square Strawberry Cream Dessert Cubes withGlossy Top

Ingredients

For the Shortbread Base:

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 cup powdered sugar

1/4 tsp salt

For the Strawberry Cream Layer:

12 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup heavy cream, whipped to stiff peaks

1/2 cup strawberry puree, strained

For the Glossy Strawberry Top:

1 cup strawberry juice or strained puree

2 tbsp granulated sugar

1 1/2 tsp powdered gelatin

2 tbsp cold water

For Garnish:

4 fresh strawberries, quartered

1 tsp gold leaf or micro-mint leaves

Directions

Preheat oven to 350°F and line an 8x8 inch square pan

with parchment paper, leaving an overhang.

Pulse flour, cold butter, powdered sugar, and salt in a

food processor until it forms fine crumbs.

Press the mixture firmly into the bottom of the pan and

bake for 15 to 18 minutes until lightly golden; cool

completely.

Beat cream cheese, powdered sugar, and vanilla until

smooth. Fold in the strawberry puree followed by the

whipped heavy cream.

Spread the cream mixture over the cooled base, using an

offset spatula to create a perfectly level surface. Freeze

for 1 hour.

Bloom the gelatin in cold water for 5 minutes.

Heat the strawberry juice and granulated sugar in a small

saucepan until simmering. Remove from heat and stir in

the bloomed gelatin until dissolved.

Let the glaze cool to room temperature (but still liquid),

then carefully pour over the chilled cream layer.

Refrigerate for at least 4 hours, or until the glossy top is

completely set.

Use the parchment overhang to lift the dessert from the

pan.

Using a hot, clean knife, trim 1/4 inch off each side to

reveal clean edges, then slice into 2-inch cubes.

Top each cube with a strawberry quarter and a touch of

gold leaf.