Strawberry Shortcake Cookies

We were planning a visit with family so it seemed like the perfect time to make something new and special. But what to make was the problem. I had leftover strawberries from making s’more tarts¬†and new if I didn’t use them soon they’d surely go bad. I wanted to make cookies but hadn’t a clue what cookies called for strawberries. Finally after doing a bit of bouncing around, I came across a very simple recipe on Martha Stewart’s site. I had the ingredients and just the right amount of strawberries so it was worth a shot.

I can’t recall ever having strawberry shortcakes so I wasn’t sure what to expect taste wise from the cookies. I had partially expected a sweet flavor due to the amount of strawberries per cookie as well as the sugar topping. I was surprised when that wasn’t the case at all. The cookies have a very light barely there flavor, not sweet at all. They could easily be dressed up with chocolate bits or a drizzle ontop but outside of that I’m not sure these need to be changed at all. If you are a fan of strawberry shortcake then you may very well enjoy these cookies.

Yield: makes roughly 2 dozen cookies

Strawberry Shortcake Cookies


12 oz strawberries
1 tsp lemon juice
1/2 C 1 tbsp sugar (*measure out ahead of time)
2 C flour
2 tsp baking powder
1/2 tsp salt
6 tbsp butter
2/3 C heavy cream
sanding sugar


Preheat oven to 375. Chop strawberries into small chunks. In a small bowl mix strawberries, lemon juice and 6 tsp sugar. Set aside.

In a medium bowl sift flour, salt, baking powder and remaining sugar. Cut butter into chunks. Add butter to flour mixture. Work the butter and flour mix as if you're making pie dough. Use a fork or dough blender to mash and mix the ingredients together. Continue to do so until the ingredients are blended together as good as you can get them. Add in cream. Combine well. Add in strawberry mix. Stir to combine. Dough may be fairly wet and sticky. That's okay.

Prepare a baking sheet with parchment paper or a silpat mat. Using a medium cookie scoop, scoop dough balls onto cookie sheet. You can easily fit 9 per tray. Sprinkle with turbinado sugar or another course sanding sugar.

Bake at 375 degrees for 18-20 minutes or until golden. Carefully transfer to a wire rack to cool completely. Store in an airtight container for up to several days.

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