A Dozen Soft Strawberry Shortcake Cookies
Think of these strawberry shortcake cookies as a cross between a buttery biscuit and a soft-baked strawberry studded vanilla cookie - with all the flavors of classic shortcake. The cookies are easily prepared in 15 minutes with cold ingredients to make them super soft and fluffy. Finish the dozen cookies with fresh strawberry glaze for a tasty anytime treat!
Servings: 12 Cookies
Calories: 100kcal
Ingredients
- ⅔ cup fresh strawberries, diced small
- 1 cup all-purpose flour plus 1 teaspoon to coat the strawberries
- ¼ cup granulated sugar plus 2 teaspoons to coat the strawberries
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold and cut into cubes
- 5 tablespoons heavy whipping cream, cold
- 1 large egg yolk, cold
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, add the diced strawberries, 2 teaspoons of sugar, and 1 teaspoon flour. Mix until the strawberries are coated. Place in the refrigerator until ready to add to dough.2/3 cup fresh strawberries, diced small
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter cubes. Use your fingertips to press the butter into small, flat discs and toss with the flour until all the pieces are coated.1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup unsalted butter, cold and cut into cubes
- In a liquid measuring cup, measure out the heavy cream. Add the vanilla and egg yolk and whisk until well combined.5 tablespoons heavy whipping cream, cold, 1 teaspoon vanilla extract, 1 large egg yolk, cold
- Drizzle the cream mix over the dry ingredients and gently mix until just combined. Add the prepared strawberries. Mix until almost no dry streaks remain. The dough is thick and crumbly. Do not overmix, or you will end up smashing the strawberries. Note - To get all of the flour incorporated, I use a spatula or wood spoon, and stir the dough from the bottom of the bowl and flip it over on itself. Almost like kneading dough, but with a spatula. Be careful not to break up the strawberries too much.2/3 cup fresh strawberries, diced small
- Using a cookie scoop to scoop 12 evenly sized cookies and place at least 2 inches apart on the prepared baking sheet. Sprinkle with coarse sugar (optional). Refrigerate for at least 15 minutes to chill and hydrate the dough. Note - The dough is crumbly and some of the strawberries may tumble out of the dough balls. Just press them on top.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Bake the cookies for 22 to 25 minutes, or until the bottoms are golden. Transfer the baked cookies immediately to a wire cooling rack to cool completely. Once cool, drizzle with the strawberry pastry glaze.
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Strawberries - I recommend fresh strawberries for texture and flavor. If you want to try frozen strawberries, do not thaw.
- Cream - I prefer cream for a rich and tender cookie. You can swap in any milk.
- Mix Carefully - To avoid breaking up the strawberries, carefully mix the dough. If the strawberries are mixed too much, they will make the cookie dough slimy.
- Dough Consistency - The dough is supposed to be thick and crumbly - much like a biscuit dough.
- Storage - Store baked cookies in a covered container at room temperature for 3 to 5 days. Or, place in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 100kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 11mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 163IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg