Description
Delightful twist on the traditional strawberry shortcake, these cookies are sweet, buttery, and bursting with the essence of summer.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (diced)
- 2 tablespoons granulated sugar (for coating strawberries)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
- Prepare the strawberries by tossing them with 2 tablespoons of granulated sugar and setting aside.
- Mix dry ingredients in a large bowl: flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Combine wet ingredients in a separate bowl: heavy cream, egg, and vanilla extract.
- Mix the wet ingredients into the dry mixture until just combined. Fold in the sugared strawberries gently.
- Shape the dough into 1.5-tablespoon portions on the baking sheet, flatten each lightly.
- Bake for 15-18 minutes until edges are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a vegan version, use dairy-free butter and plant-based cream.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American