Strawberry-Shortcake Cookies

These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.

From Martha Stewart Living, June 2009


  • 12 ounces of strawberries, hulled and cut into ¼ inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • ½ cup plus 1 Tbsp granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon course salt
  • 3 ounces (6 Tbsp.) cold unsalted butter, cut into small pieces
  • ⅔ cup heavy cream
  • sugar, for sprinkling


Preheat oven to 375 degrees. 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. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day (if they last that long)

These simple cookies are delectable topped with vanilla whipped cream and macerated strawberries. Pour heavy cream into a bowl and let chill in the fridge for about 30 minutes. Whip with a whisk until soft peaks form, add sugar to your level of preferred sweetness and 1 teaspoon of vanilla extract (lemon zest is also delicious). Leave as is or whip until stiff peaks form.

Makes about 3 dozen cookies

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