Strawberry Shortcake Cookies
These easy Strawberry Shortcake Cookies are the perfect treat for spring! They are made with heavy cream and lots of plump fresh strawberries and white chocolate giving them the sweetness reminiscent of strawberry shortcake!
I came across the recipe here and added my own spin on it with the addition of white chocolate chunks and drizzle. It is a simple recipe that turns out a moist and tasty cookie with tender chunks of strawberry. The addition of the chocolate added just the right amount of sweetness.
Be sure to check out the full printable recipe and ingredient list below
Last year it seemed that we had such a short strawberry season and they were gone before I knew it. I was glad to hear from the farmer at the market this morning that this year we should get good berries at least until the end of June!
So…….. lets get started shall we!
Start with 2 cups fresh picked strawberries. Cut into small chunks, about 1/4 inch each. Add to a glass bowl and squeeze over 1 tsp fresh lemon juice. Set aside.
Sift together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, and 1/2 tsp salt. Add 2/3 cup of sugar and stir with a wooden spoon. Add 6 tablespoons cold butter cut into small chunks. Cut this into the flour mixture using a pastry cutter or clean hands. I prefer using my hands.
Continue cutting in until mixure resembles course crumbs. Using a spatula stir in 2/3 cup heavy cream (whipping cream) until dough just starts to come together.
Gently fold strawberries and 3 ounces finally chopped Belgian white chocolate into the batter. Do not over mix to prevent strawberries from becoming soft and mushy. Drop by tablespoon fulls onto parchment lined baking sheets. I use by trusty tablespoon size scoop. Bake at 375 degrees for 15 to 20 minutes. Remove to wire rack to cool.
I didn’t take any pictures of this step, but simply melt 3 ounces white chocolate over a double boiler or in the microwave, and drizzle using a fork over all the cookies. Allow chocolate to set before storing in an airtight container. (That is assuming there are any left to store!)
This is one of those melt in your mouth cookies. It is really just like a strawberry shortcake on-the-go!
More Strawberry Recipes
Strawberry Shortcake Cookies
Equipment
- Mixing bowl
- cookie sheets
Ingredients
- 2 cups strawberries, cut into ¼ inch pieces
- 1 teaspoon lemon juice
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup sugar
- 6 tablespoons cold butter, cut into small pieces
- ⅔ cup heavy cream
- 6 ounces white chocolate, chopped
Instructions
- Preheat oven to 375℉ and line cookie sheets with unbleached parchment paper.
- In a mixing bowl combine strawberry pieces and lemon juice, set aside.
- In a large mixing bowl whisk together flour, baking powder and salt. Stir in sugar. Add cold butter and cut in with pastry cutter or rub into the flour with clean hands, until mixture resembles course crumbs.
- Pour in heavy cream and stir in using a rubber spatula until the mixture starts to come together. Gently fold in strawberries and 3 ounces of the white chocolate. Do not over mix to prevent strawberries from becoming too soft.
- Drop by heaping tablespoons full onto prepared cookie sheets. Bake at 375℉ for 15 to 18 minutes, until edges are just golden brown. Remove from oven and transfer to cooling rack. Once cool, melt the remaining 3 ounces of white chocolate and drizzle over each cookie.
My kids are huge strawberry fans! These look delicious and would be great with a cup of coffee or tea 🙂
Thank you! Strawberries are a favorite around here as well. I wish we had a longer season to enjoy them fresh!
Maureen this looks excellent. We have a strawberry stand right by our house and now I know exactly what I’m going to make with my fresh strawberries. Thanks for sharing!
Thank you Mary! I will be posting strawberry recipes all week. I hope you’ll stop by for a few more ideas!
Oh my goodness these cookies look so delicious!!
Thank you Alicia! They really are a tasty treat!