Celebrate summer’s best flavors with these Strawberry Shortcake Cookies. The pretty pink color, delicate texture and airy lightness combine for a cookie that’s as fresh as a summer day.
Strawberry Shortcake Cookies Are Pretty as a Picture
I never get enough of summer fruits, and strawberries are probably my favorite. The best part about them is you have to eat them right away. Strawberries rarely keep more than a day or two.
That means you shouldn’t hold back. When you buy them, eat them or cook with them right away. This recipe is a great way to start.
You can never fail when you blend fresh, ripe strawberries and homemade shortcake. If you’ve never made shortcake before, you might be surprised when you see how easy it is to create this light, buttery cake.
Tips for Making Strawberry Shortcake Cookies
- Never wash strawberries until you’re ready to use them. If you’re not using them right away, take the time to store them properly. Strawberries are highly perishable, and they’re delicate. Handle them with care to ensure fresh, delicious fruit and wonderful baking.
- Pearl sugar also goes by the names sanding sugar, nib sugar and hail sugar. It is a Swedish specialty sugar that doesn’t melt when you bake it. You can buy it in any good grocery store. You can also make your own. Be sure to make the Swedish version.
What to Serve with Strawberry Shortcake Cookies
These lovely cookies are the perfect end to any meal. They’re also wonderful as a snack. Serve them with Homemade Strawberry Milk for a total taste sensation.
Strawberries are fantastic with sparkling wines. Serve them with a prosecco, a sparkling white zinfandel or a sparkling rose. Enjoy your summer with these wonderful Strawberry Shortcake Cookies.
Strawberry Shortcake Cookies
Celebrate summer's best flavors with Strawberry Shortcake Cookies. They are the perfect blend of fresh, ripe strawberries and homemade shortcake.
Preheat oven to 375°F.
Line two baking sheets with parchment paper.
Combine strawberries, lemon juice and 2 tbsp sugar.
Whisk together flour, baking powder, salt and remaining 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 just starts to come together, then stir in strawberry mixture. Don't overmix or overwork the dough.
Drop heaping tablespoons of dough onto baking sheets, spacing evenly apart. Sprinkle with pearl or sanding sugar, and bake 20-25 minutes until golden brown.
Transfer to a wire rack and let it cool.
Yield: about 30 cookies.
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