Don’t you just love when summer rolls around and berries are plentiful? Growing up we use to go to the strawberry patch every Saturday to pick up a flat of berries. My mom would bring them home and we’d make pancakes topped with strawberries, bananas and whipped cream. The remaining strawberries would get gobbled up over the next several days, ok, more like hours. Well, the other day I was at the store and they had a 2lb. box on sale. Normally I’d shy away from buying so many, they just seem to ripen so fast, faster than we can eat them. But since I’ve been wanting to snack on them lately, I decided to go for it. Instead of freezing some of them, I used the excess berries to make shortcake cookies. They’ve got a nice sweet buttery flavor but you still get a mouthful of berry in each bite.
Strawberry Shortcake Cookies Recipe
Chopped strawberries and lemon zest give these Strawberry Shortcake Cookies a fresh, fruity flavor, layered into soft dough that bakes golden and light.
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Servings: 24 cookies
Calories: 108kcal
Ingredients
- 1 cup (8 oz) fresh strawberries - hulled and sliced
- 1 tsp lemon juice
- 1/4 tsp lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup + 1 Tbsp granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 teaspoon salt
- 6 tablespoon unsalted butter - cold
- 2/3 cup heavy cream
- 2 Tbsp sanding sugar
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, combine the sliced strawberries, 1 tablespoon sugar, lemon juice, and lemon zest. Gently mix together with a spoon.
- In the bowl of a stand mixer, combine the flour, baking powder, salt, and remaining sugar. Using the whisk attachment on low speed, mix until combined. Cube the cold butter and slowly add it to the mixture. Mix until the ingredients turn into coarse crumbs. Remove the bowl from the stand. Combine the vanilla and cream in a liquid measuring cup. Pour into the dry ingredients and stir in (don’t worry if it looks really dry, it will moisten up when you add the berries). Gently fold in the strawberry mixture.
- Scoop onto the prepared baking sheets. Sprinkle the tops with sanding sugar. Place into the oven and bake for 24–26 minutes, or until the tops begin to turn golden brown. Remove from the oven and let cool on the pan for 3–5 minutes. Transfer to a wire rack to cool completely.
NOTES
STORE these cookies in an airtight container at room temperature for up to 2 days, though they’re best enjoyed the same day they’re baked. To keep them longer, place them in a single layer and refrigerate for up to 4 days.
For FREEZING, store the baked and cooled cookies in a freezer-safe bag or container for up to 2 months. Let them thaw at room temperature or warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–7 minutes to refresh the texture.
Nutrition
Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 86mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 185IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Adapted from Always With Butter, Shortcake Cookies
Featuring your cookies on my Facebook page!!!!
Cathy, thank you for the feature!
Wow, these really do look pretty and delish! I so am going to be making these! So glad you decided to share your creative inspiration over at Sunday’s Best. PS – now following you on Facebook!
Wow! These looks and sounds amazing. I love strawberry shortcake so a cookie with all those flavors has to be delicious.
Thanks so much for linking up to the Pinworthy Projects party!