These Strawberry Shortcake Cookies really did taste just like strawberry shortcake! I love trying new desserts instead of just your basic chocolate chip cookie etc. Plus these look pretty which I love! I will say that they need to be eaten fresh out of the oven and I’ll drain the juice out of the berry mixture before adding them to the dough next time. The juices just made it too wet.RECIPE FROM Martha Stewart seen on Confessions of a Bake-aholic

Are Strawberries Good For You?

Strawberries are high in antioxidants and packed with fiber and vitamins.

Strawberries are also a good source of manganese and potassium.

How Long Will Fresh Strawberries Keep?

Fresh strawberries will keep for 4-7 days when stored properly.

You should remove any bruised or molding strawberries from the container before storing them in the refrigerator.

For longer shelf life, do not wash the berries until you are ready to serve them.

Is Shortcake the Same as Biscuits?

Shortcake is a sweet cake or sweet biscuit.

Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs.

It is sweeter than baking powder biscuits.

Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

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Servings: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Description

These Strawberry Shortcake Cookies really did taste just like strawberry shortcake!

Ingredients 

Recipe from Martha Stewart

  • 2 Ounces Strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon Fresh Lemon Juice
  • 1/2 Cup Granulated Sugar, plus 1 tablespoon
  • 2 Cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt, coarse
  • 3 Ounces Butter, or 6 tablespoons cold unsalted, cut into small pieces
  • 2/3 Cup Cream, heavy
  • Sanding Sugar, for sprinkling

Instructions

  • Preheat oven to 375 degrees.
  • Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
    2 Ounces Strawberries, 1 teaspoon Fresh Lemon Juice, 1/2 Cup Granulated Sugar
  • Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
    2 Cups All-Purpose Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Salt, 1/2 Cup Granulated Sugar
  • Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
    3 Ounces Butter
  • Stir in cream until dough starts to come together, then stir in strawberry mixture.
    2/3 Cup Cream
  • Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
  • Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes.
    Sanding Sugar
  • Transfer to a wire rack, and let cool.
  • 1/2 cup powdered sugar, 4 T heavy cream and a splash of vanilla drizzled over the cookies

Notes

store in a covered container

Nutrition

Serving: 1batchCalories: 207kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 33mgSodium: 154mgPotassium: 107mgFiber: 1gSugar: 9gVitamin A: 371IUVitamin C: 3mgCalcium: 42mgIron: 1mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes

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