Strawberry Shortcake Cookies
There’s something irresistibly charming about the combination of strawberries and shortcake, evoking memories of sun-kissed picnics and breezy summer afternoons. Imagine sinking your teeth into a warm, buttery cookie, bursting with fresh strawberries. These Strawberry Shortcake Cookies deliver that blissful nostalgia with every bite. They are the perfect blend of soft and crumbly, topped with a sprinkle of coarse sugar that glistens like the sun over a picnic spread. Whether you’re looking for a quick treat that pleases both kids and adults or yearning for that sweet escape to simpler times, this recipe is a must-make.
What’s Your Favorite Summer Dessert?
Nothing beats the joy of sinking your fork into a dessert that dances on your taste buds. Do you remember the first time you had a slice of strawberry shortcake? That first taste—cushiony cake, sweet strawberries, and clouds of whipped cream—makes you crave more with each passing season. Now, imagine that same experience wrapped up in a delightful cookie! Are you ready to indulge in a sweet treat that brings back those delightful memories?
Why You’ll Love This Recipe
This Strawberry Shortcake Cookie recipe offers a delightful array of benefits.
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Easy Preparation: With minimal steps, these cookies are quick to whip up, making them an excellent option for busy days or spontaneous gatherings.
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Kid-Friendly Fun: Young bakers will love helping in the kitchen. From mixing to assembling, the recipe is engaging, ensuring a delightful bonding experience.
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Crowd-Pleaser: Whether you serve them at brunch, a picnic, or as an everyday snack, these cookies are sure to impress.
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Minimal Ingredients: With only a handful of ingredients, you can easily whip them up without making an extravagant shopping list.
Ingredients
Gather these simple yet essential ingredients to craft your Strawberry Shortcake Cookies:
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1.25 cups diced fresh strawberries: A vitamin-C powerhouse that adds a juicy burst of flavor.
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2 tsp fresh lemon juice: This brightens the berry flavor and elevates the entire cookie experience.
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2 cups all-purpose flour (or 2¼ cups almond flour for keto): A versatile base that guarantees chewy, delightful cookies.
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0.5 cup granulated sugar: Classic shortcake sweetness that balances the tangy strawberries.
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2 tsp baking powder: Helps the cookies rise to fluffy perfection.
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0.25 tsp salt: Enhances the flavor, rounding out the sweetness beautifully.
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6 Tbsp cold unsalted butter, cubed: This is essential for achieving that flaky shortcake texture.
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0.5 cup cold heavy cream: Adds richness and moisture, making each bite melt in your mouth.
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1 tsp vanilla extract: A warm flavor note that compliments the strawberries effortlessly.
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Coarse sugar (as needed for topping): Adds that sparkling, crunchy finish.
Timing
These Strawberry Shortcake Cookies offer the best of both worlds—fast and indulgent! While you can whip up a batch in approximately 30 minutes, their flavor and texture transport you to a slow, luxurious afternoon. With just a quick prep time and baking routine, you’ll have warm cookies ready for devouring in no time.
Step-by-Step Instructions
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Begin by tossing the diced strawberries with lemon juice and 1 Tbsp of sugar, allowing them to macerate for 10 minutes. This step enhances their sweet, juicy essence.
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In a separate bowl, whisk together the flour, remaining sugar, baking powder, and salt. This base will provide the perfect foundation for your cookies.
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Next, cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This ensures that your cookies will have that desirable flaky texture.
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Pour in the cold cream and vanilla extract, stirring until a shaggy dough forms. The goal is a soft, sticky mixture infused with warmth and sweetness.
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Drain the strawberries, then gently fold them into the dough. You want the strawberries to be evenly distributed without breaking them up too much.
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Portion the dough into 2-Tbsp mounds on parchment-lined baking sheets. Be sure to sprinkle the tops liberally with coarse sugar for that extra touch of sweetness.
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Bake in a preheated oven at 375 °F (190 °C) for 14–16 minutes or until the edges are golden brown. The cookies should be slightly soft in the middle.
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Allow them to cool on the pan for 5 minutes before transferring them to a wire rack. This cooling period lets the flavors meld beautifully while still maintaining that warm, inviting aroma.
Nutritional Information
Each Strawberry Shortcake Cookie is approximately 150 calories, allowing you to indulge without overindulging. They are best enjoyed with a cup of tea or coffee, delivering that sweet boost to your afternoon.
Healthier Alternatives
If you are looking for some ways to modify this delightful treat, here are some healthier alternatives:
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Low-Sugar Version: Substitute granulated sugar with coconut sugar or a sugar alternative to lower the sweet factor while retaining deliciousness.
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Dairy-Free Swaps: Use coconut cream in place of heavy cream and dairy-free butter for a lovely vegan adaptation.
Serving Suggestions
These Strawberry Shortcake Cookies shine on their own but can also be paired with luscious scoops of vanilla or strawberry ice cream for an elevated dessert experience. Consider serving them at holiday gatherings or summer picnics, where their bright flavor matches the sunny atmosphere perfectly.
Common Mistakes
When baking your Strawberry Shortcake Cookies, keep these potential pitfalls in mind:
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Overbaking: Ensure you watch closely as they bake; the perfect cookie should be slightly golden at the edges but still soft in the middle.
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Texture Issues: Mixing the dough too much can lead to tough cookies. Be gentle while combining ingredients to keep the right texture.
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Messes in the Kitchen: Prepare for plenty of sticky fingers and flour dust! A well-organized workspace may save you from having to deal with a major cleanup later.
Storing Tips
These cookies can be stored for up to 4 days in an airtight container at room temperature. For longer storage, consider freezing them. Place cookie dough mounds on a baking sheet and freeze until solid. Transfer to resealable plastic bags for up to three months. When ready to bake, no need to thaw—just add a couple of extra minutes to the baking time.
Tempting Conclusion
If you’re looking for a delightful way to lift your spirits and enjoy a taste of nostalgia, these Strawberry Shortcake Cookies are calling your name. Baking them is not just a culinary activity; it’s an experience. Don’t let another day pass without savoring the flavors of summer tucked in these lovely cookies. Grab your ingredients and indulge in the joyous act of baking!
FAQs
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Can I use frozen strawberries instead of fresh?
Yes! Just be sure to thaw and drain them well to avoid excess moisture. -
What if I don’t have heavy cream?
You can substitute with whole milk, but the texture may differ slightly. -
Can I add other fruits?
Absolutely! Blueberries or raspberries can also be delicious additions. -
What is the best way to reheat these cookies?
Reheat in the microwave for about 10-15 seconds or in the oven at 350°F for about 5 minutes. -
How can I make these cookies gluten-free?
Swap the all-purpose flour with a gluten-free baking blend or almond flour for a tasty alternative.
With all these tips, tricks, and guidance, you’re well on your way to making these irresistible Strawberry Shortcake Cookies a staple in your baking repertoire! Enjoy every bite!
Print
Strawberry Shortcake Cookies
- Total Time: 26 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Strawberry Shortcake Cookies that blend the classic flavors of strawberries and shortcake in a charming cookie form.
Ingredients
- 1.25 cups diced fresh strawberries
- 2 tsp fresh lemon juice
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 2 tsp baking powder
- 0.25 tsp salt
- 6 Tbsp cold unsalted butter, cubed
- 0.5 cup cold heavy cream
- 1 tsp vanilla extract
- Coarse sugar (as needed for topping)
Instructions
- Toss the diced strawberries with lemon juice and 1 Tbsp of sugar; allow to macerate for 10 minutes.
- In a separate bowl, whisk together flour, remaining sugar, baking powder, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Pour in the cold cream and vanilla extract; stir until a shaggy dough forms.
- Drain the strawberries and gently fold them into the dough.
- Portion the dough into 2-Tbsp mounds on parchment-lined baking sheets and sprinkle with coarse sugar.
- Bake in a preheated oven at 375°F (190°C) for 14–16 minutes until edges are golden and slightly soft in the middle.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
