Strawberry Shortcake Cookies


These cookies don't keep very well (you should eat it all by the end of the day), but they taste amazing fresh out of the oven.


Prep time: 15 mins

Bake time: 20 mins

Makes 22 cookies


2 cups diced fresh strawberries
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sugar, for sprinkling


1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
2. 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.
3.  Using a 1 1/2-inch ice cream scoop or a tablespoon, drop cookie dough onto prepared baking sheet, spacing evenly apart. Sprinkle cookies with turbinado sugar, and bake until golden brown, about 20 mins. Transfer to a wire rack, and let cool.