Strawberry shortcake cookies are a delightful twist on the classic dessert, combining the flavors of buttery shortcake, fresh strawberries, and a touch of sweetness in a handheld treat. These cookies have a tender, biscuit-like texture with juicy bursts of strawberry and a light sugar topping. Perfect for summer gatherings, tea parties, or a sweet snack anytime!
Thank you for reading this post, don't forget to subscribe!Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar, plus extra for sprinkling
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 2/3 cup (160 ml) heavy cream
- 1 tsp vanilla extract
- 1 cup (150 g) fresh strawberries, diced
Directions
Step 1: Prepare the Dough
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Step 2: Mix in the Wet Ingredients
- In a small bowl, mix the heavy cream and vanilla extract. Gradually pour this mixture into the flour mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the diced strawberries, ensuring they are evenly distributed.
Step 3: Shape the Cookies
- Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten the tops with your fingers and sprinkle with granulated sugar.
Step 4: Bake
- Bake for 15-18 minutes, or until the cookies are golden brown on the edges. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Serve
Enjoy these cookies as they are, or serve with a dollop of whipped cream for an extra indulgent treat.
Notes
- Strawberry tips: Make sure the strawberries are dry before folding them into the dough to prevent excess moisture.
- Storage: Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Variations: Add a drizzle of white chocolate or a sprinkle of lemon zest for added flavor.
Conclusion
Strawberry shortcake cookies are the perfect combination of fruity sweetness and buttery richness in a portable form. These tender cookies are a must-try for strawberry lovers and a crowd-pleasing addition to any dessert spread. Give this recipe a try and enjoy the fresh, summery flavors in every bite!
★★★★★
“I don’t know if I’ve ever eaten a better Strawberry Shortcake Cookies. The rub alone is wonderful, but the sauce??? Over the top!”
Frequently Asked Questions
Can I make the strawberry shortcake cookie dough ahead of time?
Yes, you can prepare the dough ahead of time. After mixing the dough and folding in the strawberries, cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, scoop the dough onto the prepared baking sheet, flatten, sprinkle with sugar, and bake as directed, adding a minute or two to the baking time if the dough is very cold. You can also freeze the unbaked cookies on a baking sheet and transfer to a freezer bag for up to a month. Bake from frozen, adding a few minutes to the baking time.
Can I substitute any ingredients in this recipe?
Certainly! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend, using the same 1:1 ratio. For the heavy cream, you can use half-and-half, though the cookies might be slightly less tender. If you don’t have fresh strawberries, you can use frozen, thawed strawberries, ensuring they are well-drained before folding them into the dough. Use approximately the same amount. You can also substitute the granulated sugar with other types of sugar, such as cane sugar or even a bit of brown sugar for a richer flavor.
How do I know when the strawberry shortcake cookies are perfectly baked?
The cookies are perfectly baked when the edges are golden brown, and the tops are lightly golden. The texture should be firm to the touch but still tender. You can also use a toothpick inserted into the center; it should come out clean or with just a few moist crumbs. The aroma will be buttery and slightly fruity, indicating they are ready.
★★★★★
“The Strawberry Shortcake Cookies turned out amazing. My kids asked for seconds. Saving this one!”
How can I scale this recipe up or double it?
You can easily double this recipe by simply doubling all the ingredient amounts. When doubling, you may need to bake the cookies in batches, depending on the size of your baking sheet. If using two baking sheets at once, rotate them halfway through the baking time to ensure even baking. Increase the baking time by a couple of minutes if needed.
What are the nutritional highlights of these strawberry shortcake cookies?
These cookies offer a source of carbohydrates from the flour and sugar, providing energy. Strawberries contribute vitamin C and antioxidants. The butter provides some fat, and the heavy cream adds a small amount of calcium. While these cookies are a treat, the inclusion of strawberries adds some beneficial vitamins and fiber to your diet.
Strawberry Shortcake Cookies
These delightful Strawberry Shortcake Cookies are perfect for a quick dessert or snack, combining the taste of a classic shortcake in a handheld form.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter chilled and cubed
- 0.75 cup buttermilk
- 1 cup strawberries diced
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Cut in butter until the mixture resembles coarse crumbs.
- Stir in buttermilk until just combined, then fold in strawberries.
- Scoop dough onto the prepared baking sheet and bake for 15-20 minutes.
Notes
For an extra touch, drizzle with melted white chocolate after baking.
