Strawberry Shortcake Cookies: A Delicious Twist on a Classic Dessert

Strawberry Shortcake Cookies are a delightful twist on the classic dessert that many of us cherish. Imagine biting into a soft, buttery cookie infused with the sweet, juicy flavor of fresh strawberries, all while enjoying the light, fluffy texture reminiscent of traditional shortcake. This recipe not only brings a burst of summer to your kitchen but also pays homage to the beloved strawberry shortcake that has graced our tables for generations.

People adore Strawberry Shortcake Cookies for their perfect balance of sweetness and freshness, making them an ideal treat for any occasion. Whether you’re hosting a summer picnic or simply indulging in a cozy afternoon snack, these cookies are both convenient and satisfying. Join me as we explore this scrumptious recipe that captures the essence of summer in every bite!

Ingredients:

• 1 cup fresh strawberries, hulled and diced
• 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup powdered sugar (for dusting)
• Whipped cream (for serving, optional)

Preparing the Strawberries

1. Start by washing the strawberries thoroughly under cold water. Pat them dry with a clean kitchen towel. 2. Hull the strawberries by removing the green tops and slicing them into small, bite-sized pieces. You want them to be small enough to incorporate into the cookie dough easily. 3. In a small bowl, combine the diced strawberries with 1 tablespoon of granulated sugar. Toss them gently to coat the strawberries in sugar. This will help to draw out their natural juices and enhance their sweetness. 4. Set the strawberries aside to macerate for about 10-15 minutes. This will allow them to soften and release some of their juices, which will add flavor to the cookies.

Preparing the Cookie Dough

5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze. 6. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure that the leavening agent is evenly distributed throughout the flour. 7. In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes. 8. Add the egg and vanilla extract to the butter-sugar mixture. Continue to beat until well combined, scraping down the sides of the bowl as needed. 9. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. 10. Gently fold in the macerated strawberries along with their juices using a spatula. This will give the cookies a lovely strawberry flavor and a beautiful pink hue.

Shaping and Baking the Cookies

11. Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can also use your hands to shape them into round mounds if you prefer. 12. If you want to make the cookies look extra special, you can press a few extra pieces of strawberry on top of each cookie before baking. This will give them a nice presentation. 13. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. Keep an eye on them, as baking times may vary depending on your oven. 14. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Assembling the Strawberry Shortcake Cookies

15. Once the cookies are completely cooled, it’s time to assemble your strawberry shortcake cookies. If you want to add a little extra sweetness, you can whip up some homemade whipped cream. 16. To make the whipped cream, pour the heavy cream into a mixing bowl and beat it with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and continue to beat until stiff peaks form. This should take about 3-5 minutes. 17. To assemble, take one cookie and spread a generous dollop of whipped cream on top. Place another cookie on top to create a sandwich. You can also add more strawberries in between if you like. 18. Dust the assembled cookies with powdered sugar for a beautiful finish. This adds a touch of elegance and sweetness to your cookies.

Serving Suggestions

19. Serve the strawberry shortcake cookies immediately for the best texture. They are perfect for a summer picnic, a birthday party, or just a sweet treat at home. 20. If you have leftovers, store the cookies in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh, but you can still savor them later. 21.

Conclusion:

In summary, these Strawberry Shortcake Cookies are an absolute must-try for anyone looking to indulge in a delightful treat that perfectly captures the essence of summer. With their soft, buttery texture and bursts of fresh strawberry flavor, they are sure to impress your family and friends at any gathering. Plus, the versatility of this recipe allows you to get creative—consider adding a drizzle of white chocolate on top, or swapping out strawberries for other berries like blueberries or raspberries for a fun twist. I encourage you to give these cookies a go and experience the joy they bring. Whether you enjoy them with a scoop of vanilla ice cream, a dollop of whipped cream, or simply on their own, I promise they will become a favorite in your household. Don’t forget to share your baking adventures with me! I’d love to hear how your Strawberry Shortcake Cookies turned out and any variations you tried. Happy baking!

Print