Tender, scone-like little cookies, chock full of fresh strawberries may just be my favorite cookie. It’s not that I don’t love a good, chewy flourless chocolate cookie when I’m craving something rich, but when the weather starts to warm, it’s all about the fruit for me! My love of scones is well-documented (with my lemon scones and my chocolate chip scones), and the reason I love scones so much is the cream in the dough. Cream makes dough flaky and tender. In short, cream does amazing things for baked goods! A shortcake is a cross between a biscuit and a scone, and it’s the perfect combination, in my not-so-humble dessert-loving opinion. While we trade the mile-high flaky layers of biscuits when we create shortcakes, we want the slightly dense texture of a cookie. And, we lose the crumbly texture of a scone when we add enough sugar to make it a cookie, but we still get the creaminess and fluffiness. When fresh strawberries are in season, these strawberry shortcake cookies are the best thing to make! Well, these and my strawberry shortcake bars. And it wouldn’t be complete without my strawberry cake for two made in ramekins, of course.
Ingredients for strawberry shortcake cookies:
6 ounces fresh strawberries: We’re going to wash, hull, and dice the berries finely. See the photos for reference.flour: regular all-purpose flour is best here.baking powder: baking powder reacts the best with heavy cream since there’s no other acidic ingredients in the dough.salt: I always bake with fine sea salt.sugar: granulated sugar is great for the dough, and for sprinkling on top before baking. Although, I do like coarse sugar for sprinkling on top before baking.butter: unsalted butter is best for baking, and we’re using it cold here, not room temperature.heavy cream: We’re making the dough with heavy cream, because the extra fat creates the most tender, fluffy dough.
How to make fresh strawberry cookies:
If you look closely, you can see the little jammy bits of strawberry on the edges of the cookies. Those are my favorite parts! If you need the absolute real thing with whipped cream, here’s my strawberry shortcake recipe for two–just two biscuits, macerated berries and freshly whipped cream. 6 ounces fresh strawberries: We’re going to wash, hull, and dice the berries finely. See the photos for reference.flour: regular all-purpose flour is best here.salt: I always bake with fine sea salt.sugar: granulated sugar is great for the dough, and for sprinkling on top before baking. Although, I do like coarse sugar for sprinkling on top before baking.butter: unsalted butter is best for baking, and we’re using it cold here, not room temperature.heavy cream: We’re making the dough with heavy cream, because the extra fat creates the most tender, fluffy dough.
