Strawberry Shortcake Cookies

June 8, 2011

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I love my Sunday mornings.  I wake up early, go for a walk, prep some grains, marinate whatever it is I am making for dinner that night, and wait for Levi to wake up.  When he finally decides to rise from his perfect slumber, I drag him to the local farmers market.

He looks forward to his pupusas and fresh lemonade.  I like to see what’s local, organic, and fresh. Summer fruits and vegetables are upon us.  This time of year, I tend to overindulge a bit.  I buy a lot of berries. We don’t always finish off the fresh berries but they never go to waste.  When I do have berries that are on the verge of spoiling, I lay them out on a baking sheet, flash freeze them, and then package them up for crisps, smoothies, popsicles, and coffee cakes.

This week, all was eaten except for the strawberries.  I was thinking strawberry shortcake. While I was searching the Internet, I found a recipe for strawberry shortcake cookies. What was so great about this recipe is that it’s made in one bowl(no mixer required), and the ingredients didn’t need to be prepped(didn’t require room temperature butter).  I was sold.

After shaping the cookies, I “accidental” licked my fingers.  Yum!  This is a scone, a shortbread, and a biscuit all wrapped up into one. Eli fell in love with these and asked that I make these often! I am thinking peach shortcake cookies, blueberry shortcake cookies: the skys the limit!

Strawberry Shortcake Cookies
adapted from here
yield: 30 cookies

ingredients:
12 ounces strawberries, hulled and diced (2 cups)
1 teaspoon fresh lemon juice
zest of one lemon
1/2 cup plus 1 tablespoon sucanat or organic, whole sugar
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 Tbsp. cold unsalted butter, cut into small pieces
2/3 cup heavy cream
turbinado sugar, for sprinkling

instructions:
• preheat oven to 375*.  line two rimmed baking sheets with a silpat pad.
• combine strawberries, lemon juice, lemon zest, and 2 tablespoons of sucanat. set aside.
• in a large bowl, whisk the whole wheat pastry flour, baking powder, salt, and 7 tablespoons of sucanat.
• cut the butter into small cubes and add to the flour mixture. using a pastry cutter, cut the butter into the dry ingredients unitl it resembles coarse meal.
• stir in the cream, using your hands, mix until the dough comes together.
• stir in the strawberry mixture.
• using a 1 1/2″ ice cream scooper, drop dough onto silpat lined baking sheets (I used silpat because the dough is very wet)
• sprinkle with turbinado sugar.
• bake until golden brown, about 22-25 minutes.
• let cool completely on baking sheet before removing.
• these are best eaten the same day they are made.
note: I shaped all the dough and froze them.  I then baked off a dozen and stored the rest in the freezer for the perfect weeknight dessert.

Related Links:
Strawberry Shortcake in a Jar – Babble Food
Strawberry Shortcake Pops - Bakers Royale
Gluten Free Strawberry Shortcakes – Jenn Cuisine
Japanese Strawberry Shortcake - Fuji Mama
Strawberry ‘N Cream Cupcakes – 6 Bittersweet
Strawberry Coconut Macaroon Tartlets – Itsy Bitsy Foodies

{ 11 comments… read them below or add one }

1 Patricia Scarpin June 8, 2011 at 8:39 am

I’ve been meaning to make these cookies forever, Suz! I’m so glad to know you liked the recipe. They look delish!
I love berries, too, and strangely enough strawberry season here in Brazil is in the winter – I’ll be able to make these very soon!
xx

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2 Georgia Pellegrini June 8, 2011 at 9:15 am

What a wonderfully creative idea. The strawberries around here are tasting so good lately.

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3 Fuji Mama June 8, 2011 at 10:46 am

Mmmmmm, these look FABULOUS!!

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4 Sylvia@bascooking June 8, 2011 at 11:33 am

I´m a morning person as well.These cookies looks wonderful.
I never thought in use strawberries in this way.I’m sorry for your finger , hope you get better soon

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5 Kristen June 8, 2011 at 12:50 pm

That is one gorgeous photo – and those cookies? Marvelous!

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6 Sylvie @ Gourmande in the Kitchen June 8, 2011 at 11:14 pm

I’ve been going a bit crazy with berry buying myself lately and always seem to have some strawberries leftover that are just a little past the point of ripeness that I never know what to do with. This is the perfect way to use them!

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7 Kim June 9, 2011 at 4:34 am

When the freh strawberries will be available (probably in 2 or 3 weeks) I will try these cookies because it looks so good and so simple too!

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8 kwanster June 9, 2011 at 6:00 am

they look so gorgeous!! Loves those cookies!

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9 Marla {family fresh cooking} June 9, 2011 at 7:35 am

We seem to all be on the same page with strawberries today – I love that your turned shortcakes into cookies!

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10 jess☆ @ Multicultural Melbourne June 16, 2011 at 3:09 am

Ohh these look gorgeous! I don’t blame you at all for “accidentally” licking your fingers – I’d be doing the same thing!

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11 Laura @ InWideningCircles June 26, 2011 at 4:31 pm

I *just* went strawberry picking yesterday and came home with WAY more than I bargained for. This recipe put a nice dent in my supply– just tasted one of the first to come out of my oven and it was spectacular. These will make my coworkers very happy on a rainy Monday morning! Thanks for this!

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