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Strawberry shortcake cookies on a white napkin with red stripes on it.

Strawberry Shortcake Cookies

Maureen Reynolds
These easy drop cookies start with a delicious shortcake base that is filled with pieces of fresh strawberry and white chocolate.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 24 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.

Notes

Makes 24 to 36 cookies.
Store cookies in an airtight container for up to 3 days.
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https://www.redcottagechronicles.com/recipe/strawberry-shortcake-cookies/