Your favorite summertime dessert just became portable! As much as I would love to carry shortcakes, strawberries and freshly whipped cream in my picnic basket and assemble my favorite dessert in the park with friends, it just isn't practical. These strawberry shortcake cookies solve that problem.
They are so easy to make, and the flavor is the perfect replica for the real thing. If you've ever made a scone, you can make these cookies easily. The butter is crumbled into the flour mixture, and then cream is added until a moist dough forms. Stir in plenty of fresh strawberries, and bake.
I've made several improvements from the original recipe here. First, I omitted the step of marinating the berries in sugar and lemon juice. This prevents the berries from producing too much juice during baking. Although, some juice will still seep out of the berries and caramelize on the pan. However, I lowered the oven temperature to 350 to minimize burning.
Finally, I scaled the recipe down to make just one dozen cookies, because the cookies do not stay fresh very long. On the day of baking, the cookies have a delicious crispy crust, and a soft cakey center. However, as the cookies sit, the crust softens. The following day, the cookies have a texture more similar to a muffin than a cookie. They're still delicious, though!
They're so lightly sweet, you might even want one of these cookies for breakfast, and I wouldn't shame you for it. Plus, you can swap in any berry you like. Ruby red strawberries are gorgeous, but blackberries or raspberries would be equally as yummy.
Surprise your sweetheart for Valentine's Day by making these strawberry shortcake cookies! Thinking about an even bigger surprise? Consider rounding out a treat basket with funfetti cookie dough truffles and monster cookie dough truffles. We just know they'll make your Valentine's Day epic!Strawberry Shortcake Cookies Recipe 12 cookies Ingredients
- 6 ounces fresh strawberries
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, cold
- 1/3 cup plus 1 tablespoon heavy cream, chilled
- sanding sugar for topping, optional
- First, preheat the oven to 350 degrees F, and line a cookie sheet with a silicone mat or piece of parchment paper.
- Next, hull and dice the strawberries. Dice the berries into pieces no larger than a 1/4".
- In a medium bowl, combine the flour, baking powder, salt and sugar. Stir with a fork until well blended. Next, add the butter and blend it into the flour mixture using a pastry cutter or two knives. You could also use your fingertips to rub the butter throughout the flour mixture. When ready, the dough will have a coarse texture and the butter will be evenly dispersed.
- Add the heavy cream and strawberries to the dough. Stir just until combined, being careful not to crush the strawberries too much.
- Scoop 12 balls of dough onto the cookie sheet, and sprinkle sanding sugar on top of each cookie. Bake for 20 minutes.
- Immediately move the cookies to a wire rack and cool completely before serving. The cookies are best served the same day.