Vegan Olive Oil Shortbread with Red Wine Poached Strawberries and Basil


This one-bowl vegan recipe is our go-to when strawberries come into season. Enjoy with a cup of tea or as an after-dinner indulgence. Feel free to top with other berries, whipped cream, or gelato.


For the Shortbread:

2 cups flour

¼ cup granulated sugar

¼ cup of corn starch

¾ California Mild EVOO

1 tsp salt


For the strawberries:

1 pint of strawberries, tops removed and cut in half

1 tablespoon granulated sugar

½ cup red wine

4-6 leaves of fresh basil



  1. Preheat the oven to 350F. In a mixing bowl, stir together the flour, cornstarch, salt, and sugar. Slowly incorporate the extra virgin olive oil. When a dough starts to form, finish mixing with your hands. Press the dough into a 9”x9” or 9”x13” pan and bake for 40-45 minutes, or until the top is golden brown.
  2. While the shortbread is baking cook the strawberries. In a small pan bring the strawberries, sugar, and red wine up to a boil then reduce to a simmer. Allow to simmer for 10-15 minutes, or until strawberries are soft and coated with a thickened syrup. Allow to cool at room temperature.
  3. Allow the shortbread to cool before cutting to avoid excess crumbling. To serve, top with the strawberries and torn basil leaves.