Make It
Step 1
Preheat oven to 350° F. Lightly grease a large baking sheet.
Step 2
Whisk cornstarch, flour, baking powder and salt in a medium bowl.
Step 3
Beat butter and sugar in a large mixer bowl on medium-high speed until light and fluffy. Add egg yolks and vanilla extract. Reduce speed to low; add cornstarch mixture until fully incorporated.
Step 4
Form dough into a ball. Flatten slightly to form a fat disc. Place between two large sheets of parchment paper and refrigerate for 30 minutes.
Step 5
Remove dough from refrigerator and set on a flat surface. Keep dough between parchment paper sheets and roll out to 1/8-inch thickness (about 10-inch round). Remove top piece of parchment. Carefully lift the parchment and dough and place on prepared baking sheet.
Step 6
Bake for 15 to 17 minutes or until shortbread is pale golden (do not allow to brown). Remove shortbread to a wire rack and allow to cool completely.
Step 7
Microwave dulce de leche in small bowl until easily spreadable. Pour over shortbread and gently spread evenly. Top with sliced strawberries. Sprinkle with powdered sugar, if desired. Serve immediately.
