Strawberry Shortcake Cookies
These are wonderful. They wont last more then one day though, but I havent yet seen any left to last another day anyhow. If making them for home and they wont all get eaten, they will freeze nicely and I think are even better eaten frozen!
These are wonderful. They wont last more then one day though, but I havent yet seen any left to last another day anyhow. If making them for home and they wont all get eaten, they will freeze nicely and I think are even better eaten frozen!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup heavy cream
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 12 ounces strawberries hulled and cut into 1/4-inch dice (2 cups)
- 1/2 cup granulated sugar plus 1 tablespoon
- 6 tablespoons unsalted butter cold, cut into small pieces
- sanding sugar for sprinkling
- Carbohydrate 224.907144877947 g
- Cholesterol 343.250000125233 mg
- Fat 120.359094535842 g
- Fiber 13.5843856722158 g
- Protein 36.5755183464684 g
- Saturated Fat 73.2934726635367 g
- Serving Size 1 1 Recipe (1015g)
- Sodium 4621.23686131419 mg
- Sugar 211.322759205732 g
- Trans Fat 9.51749252396296 g
- Calories 2112 calories
Step-by-step
- Preheat oven to 375 degrees.
- Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
- Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
- Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
- Stir in cream until dough starts to come together, then stir in strawberry mixture.
- 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.
- Transfer to a wire rack, and let cool.
- Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Cold unsalted butter does the heavy lifting in this dough. Cutting the fat into the dry ingredients while it remains chilled creates pockets of steam in a 375 degree oven. Those pockets yield a tender crumb rather than a dense, flat result. Macerating the strawberries with lemon juice and sugar draws out excess liquid before the fruit meets the flour. Skipping this step introduces too much moisture and prevents proper binding.
The Fat Distribution Technique
Work quickly when cutting the butter into the flour mixture. Use a pastry cutter or your fingertips to achieve coarse crumbs before adding the heavy cream. If the kitchen runs warm, place the measured butter in the refrigerator for fifteen minutes prior to mixing. This ensures solid fats remain intact before baking begins.
- Wet dough can be managed with a standard 1 1/2-inch ice cream scoop to keep portions uniform.
- Bake until the exterior turns golden brown, typically taking 24 to 25 minutes.
- Store leftovers in an airtight container for up to 1 day at room temperature.
