Strawberry Shortcake Cookies made with cream and fresh diced strawberries are perfect spring and summer dessert.
- 8 oz. strawberries, hulled and cut into small pieces
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter-chilled and cut into small pieces
- 2/3 cup heavy cream
- 1 ½ teaspoons vanilla
- coarse sugar-for sprinkling
- Chop up strawberries in small pieces, then blot them with a clean towel to rid excess moisture. Place the chopped strawberries in the freezer as you work on the rest.
- Pre-heat oven to 375 F and line baking sheets with parchment paper or silicone baking mat.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Add butter to flour mixture and using your fingers or a pastry cutter, combine until a crumbly mixture is formed.
- Add vanilla in cream and stir, then add this mixture in flour mixture. Stir until the mixture is dough-like. The mixture will be thick, sticky, and chunky.
- Stir in strawberries. I found it easier to combine the dough and strawberries when first tear the dough in small chunks with my fingers. Some strawberries won’t combine into the dough at all. But that’s ok. You can add them to the dough balls when shaping the cookies before baking.
- Using 1 ½ tablespoons cookie scoop drop dough on the prepared baking sheet leaving 2 inches space apart. Don’t need to roll each ball, but shape them with your fingers. Slightly press each cookie with your palm because they won’t spread too much during baking. Stick few more strawberry pieces on each cookie dough ball.
- Sprinkle cookies with coarse sugar.
- Bake cookies for 16-18 minutes, until just golden around edges.
- Remove from the oven and let cool for a few minutes on the pan, then transfer to wire racks to cool completely.