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Strawberry Shortcake Cookies


6 ounces fresh strawberries

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup granulated sugar

3 tablespoons unsalted butter, cold

1/3 cup plus 1 tablespoon heavy cream, chilled

sanding sugar for topping, optional


First, preheat the oven to 350 degrees F, and line a cookie sheet with

a silicone mat or piece of parchment paper.

Next, hull and dice the strawberries. Dice the berries into pieces no

larger than a 1/4

In a medium bowl, combine the flour, baking powder, salt and sugar.

Stir with a fork until well blended. Next, add the butter and blend it into

the flour mixture using a pastry cutter or two knives. You could also

use your fingertips to rub the butter throughout the flour mixture. When

ready, the dough will have a coarse texture and the butter will be

evenly dispersed

Add the heavy cream and strawberries to the dough. Stir just until

combined, being careful not to crush the strawberries too much.

Scoop 12 balls of dough onto the cookie sheet, and sprinkle sanding

sugar on top of each cookie. Bake for 20 minutes.

Immediately move the cookies to a wire rack and cool completely

before serving. The cookies are best served the same day.


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