Strawberry~Shortcake Cookies

If you are looking for a  version of the classic springtime dessert that can travel, these soft cookies are for you!  These not-too-sweet cookies are made with cream and studded with chunks of fresh strawberries in a biscuit-like dough, evoking the famous dessert they are named after.  This portable treat is  more like a scone than a true cookie.

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Strawberry~Shortcake Cookies

  • Servings: 3 dozen
  • Time: 1 hr
  • Difficulty: easy
  • Print

(adapted from Martha Stewart Living)

2 cups of strawberries, hulled and cut in 1/4- inch dice

1 t lemon juice

1/2 c plus 2 T sugar

2 c flour

2 t baking powder

1/2 t coarse salt

6 T cold butter, cut into small pieces

2/3 c heavy cream

sanding sugar for sprinkling

Preheat oven to 375F

Combine strawberries with the lemon juice and 2 tablespoons of sugar.  In a large bowl combine flour, sugar, salt and baking powder.  Cut in the butter  until mixture ressembles coarse oatmeal.  Stir in cream until combined and a dough forms.  Drain the strawberries and fold into the dough.

On parchment lined cookie sheets, drop tablespoon-sized dough, spacing evenly. Sprinkle each cookie with some sanding sugar.   Bake in the top half of the oven for about 24 minutes.  Watch closely at the 20 minute mark as I found the bottom can easily burn.  Transfer to a wire rack to cool.  Best eaten same day or by 1 day later.  These cookies are not very sweet so you may choose to increase the sugar quantity by a few additional tablespoons or serve them with a dollop of sweetened whipped cream like you would a scone.

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Sharing this recipe with the talented bloggers at Fiesta Friday hosted by Angie@Fiesta Friday, Quinn@Dad Whats 4 Dinner and Naina@Spice in the City.  Fabulous recipes week after week with enticing photography!

24 thoughts on “Strawberry~Shortcake Cookies

    • Let me know how these turn out! The draining of excess liquid from the strawberries is the trick to not getting the batter too wet. What did you not like about the cookies you tried last year?

      Sent from my iPad

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    • A question a serious cook would ask! The batter was a bit too wet which is why I added to drain the strawberries first because deoending on their sweetness, there is a variable amount of liquid extruded. Draining resolves this. They bake up fine though. Stay cool Loretta!!!

      Sent from my iPad

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  1. Hey Johanne. Great combination of recipes. Sounds like they would be perfect for breakfast or served with some ice cream. Thanks for sharing with Fiesta Friday #72 Also thanks for the shoutouts. Have a great weekend. Happy FF!

    • Right you are Nancy! Controlling how wet the fruit is when it goes into the batter is the secret to keeping them tasting like a shortcake. I am predicting you are going to give this a try with those amazing TN peaches!

      Sent from my iPad

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  2. I made these today and they are delicious! I drained the strawberries first and then proceeded to make the dough. Did not add extra sugar either…they are just the right sweetness. I made them a little bigger (only made two dozen) but they were done after the 20 minutes. A lovely soft chewy texture. YUMMY!

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