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!
Hi everyone, how was your bank holiday weekend? I didn’t even realise it was a bank holiday until my husband said he didn’t have to work!
The weather was glorious again, but we are still staying home, so we just went for a walk around the block and then stayed in watching TV.
Who here is as obsessed with strawberry shortcakes as I am? I love them so much I decided to make Strawberry Shortcake Cookies – a portable, quicker version with all the flavours that are usual in a shortcake.
Boy are they amazing!
I love finding different flavour combinations for shortcakes. I’ve made Strawberry and Mango Shortcakes, Caramel Apple ones, Strawberry S’mores ones… I love adding a twist to the traditional, so these strawberry shortcake cookies fit right in with that theme.
These cookies are hybrid between a shortcake and a cookie. They’re baked like a cookie and have the gorgeous golden edges I love on my cookies. However, I made these Strawberry Shortcake Cookies with cream and cold butter cut into flour, which is how I normally make shortcakes.
There are no words for how delicious these cookies are. They are light, fluffy, flaky and full of flavour. They taste just like a shortcake, with that creaminess, but they have the slight chewiness of a cookie.
My husband came down as soon as these came out of the oven and couldn’t resist devouring a few. They are so moreish and the perfect little treat.
Let’s talk about how to make these amazing cookies!
To begin with I placed diced, fresh strawberries, a little lemon juice and sugar into a small bowl and left them to one side.
I then placed flour, sugar, baking powder, salt and butter into a large bowl and used my pastry cutter to cut the butter into the sugar.
Once you have a coarse breadcrumb texture, it’s time to add an egg and double cream. I also drained my strawberries at this point and added them in. I gently folded the mixture together until it came together into one large lump of dough.
Using a cookie scoop, I placed balls of dough 2 inches apart before baking them for 12 minutes until golden around the edges. That’s it. SO simple, quick and easy. No chilling, no fancy equipment, just the perfect cookie to satisfy your sweet tooth!
Let me know if you get to make these and how you like them!
Strawberry Shortcake Cookies
- 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
- 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.