Strawberry Shortcake Cookies. This not my recipe. Just because it’s not a recipe I would write doesn’t mean I didn’t enjoy making these cookies. It certainly doesn’t mean I didn’t enjoy eating these cookies. Because these cookies are exactly the sort of sweet I do enjoy because it’s not too sweet. My teeth don’t ache after making them and though there is a healthy amount of butter in these cookies there is also an even healthier amount of fresh fruit too.
I made changes in the sugar amount and the cooking temperature and time in this recipe. The bottoms became too black too quickly in the original Martha Stewart version.
- 12 ounce fresh strawberries (hulled and cut into ¼‑inch dice)
- 1 teaspoon freshly squeezed lemon juice
- ½ cup granulated sugar (divided)
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 3 ounce cold unsalted butter (cut into small pieces)
- 2/3 cup heavy cream
- turbinado sugar (for sprinkling)
Preheat oven to 350 degrees. In a large bowl combine strawberries, lemon juice, and 2 tablespoons granulated sugar. In a separate large bowl, whisk together flour, baking powder, salt, and remaining granulated sugar. 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 gently stir in strawberry mixture.
Using a 1 ½‑inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with turbinado sugar, and bake until golden brown, about 24 minutes. Make sure you rotate the pans between racks in baking and watch them closely as the bottoms tend to burn easily from the sweet strawberry juice. Transfer the sheets to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for no more than 1 day. The fresh fruit causes the texture to change quickly.