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Strawberry-Shortcake Cookies

I’ve always been a sucker for strawberry shortcake – there something about sweet strawberries, luscious cream and perfectly dense sweet cake. So when I came across this Martha Stewart recipe for Strawberry Shortcake cookies I knew I had to make it.

As I was cutting up the strawberries for this recipe, I was thinking about the first time I ever made Strawberry Shortcake. I think I was 13 or 14, one of my cousins was visiting from New Zealand and I really wanted to show everyone that I was not just some big city California girl but that I could actually bake, like a real New Zealander. I remember it being pretty good for my first attempt – at least that’s what everyone told me.

These cookies are really quite delicious. Perfectly sweet and perfectly moist. Great with a cup of tea.

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Slice up your strawberries. I did fairly large slices but you can do smaller if you want.

I wanted to see the strawberry in my cookie.

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Next add a bit of sugar and lemon juice to get them macerating (which is just a technical term for breaking up or breaking down of food).

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There are several key steps when making the shortcake part of the recipe. First you want to combine your cold butter into the flour mixture using a pastry cutter or you can use two knives. The consistency should resemble a coarse meal.

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Next up add your macerated strawberries.

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Mix it up.

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Form into balls and place on a parchment lined baking sheet. Sprinkle some caster sugar on top (I just used granulated).

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Hot out of the oven.

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Stacked!

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Look at those strawberries pop. I hope you get a chance to make these soon but beware, they disappear quite quickly.

much love!

jess

Print Recipe

Strawberry-Shortcake Cookies
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Directions
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

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09 Feb This entry was written by Jessica, posted on February 9, 2012 at 10:33 pm, filed under baking, dessert and tagged baking, cookies, cream, dessert, shortcake, strawberries. Post a comment.

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