Strawberry Shortcake Cookies
These Strawberry Shortcake Cookies are a hybrid between a shortcake and cookie. Made with cream, sugar and fresh strawberries, these are simple, quick to make and satisfying!
Servings 24
Ingredients
- 1 cup (150g) diced fresh strawberries
- 1 tsp lemon juice
- 1 tbsp caster sugar
- 2 1/2 cups (350g) plain/all-purpose flour
- 2/3 cup (132g) caster sugar
- 1 tbsp baking powder
- Pinch of salt
- 1 stick (113g) unsalted butter, cold and cubed
- 1 large egg
- 3/4 cup +2-3tbsp (210-225ml) double/heavy cream
Instructions
- Preheat the oven to 180C/350F and line 2 baking trays with grease proof paper/a silicone mat. Place the strawberries, lemon juice and 1tbsp of sugar into a small bowl and stir until all the strawberries are coated in the sugar. Leave to one side.
- Place the flour, sugar, baking powder, salt and butter into a large bowl and use a pastry cutter to cut the butter into the flour. Alternatively you can use your hands to rub the butter into the flour. Continue to cut the butter into the flour until you have a coarse breadcrumb texture.
- Add in the egg and 3/4 cup of cream. Drain the strawberries in a sieve and add them into the mixture. Gently fold the mixture together with a wooden spoon/spatula being careful not to crush the strawberries. Add extra cream 1tbsp at a time if required. I needed an extra 2tbsp of cream.
- Continue to bring the mixture together until you have one large lump of dough. Dough should not be sticky, nor should there be loads of unmixed, dry flour, you just want enough cream to bring it into one big lump.
- Use a 1.5tbsp cookie scoop to place balls of dough 2 inches apart on your trays. Place in the oven for 10-12 minutes until lightly golden around the edge and they look set in the middle. If they're a little soft in the middle that is fine.
- Leave to cool on the trays completely before storing in an airtight container, at room temperature, for 3 days. They will also keep in the fridge for 4-5 days, but are best served at room temperature.