Strawberry Shortcake Cookies

Strawberry shortcake cookies are a delightful twist on the classic dessert, combining the flavors of buttery shortcake, fresh strawberries, and a touch of sweetness in a handheld treat. These cookies have a tender, biscuit-like texture with juicy bursts of strawberry and a light sugar topping. Perfect for summer gatherings, tea parties, or a sweet snack anytime!

2 cups (250 g) all-purpose flour

1/2 cup (100 g) granulated sugar, plus extra for sprinkling

2 tsp baking powder

1/2 tsp salt

1/2 cup (115 g) cold unsalted butter, cubed

2/3 cup (160 ml) heavy cream

1 tsp vanilla extract

1 cup (150 g) fresh strawberries, diced

DIRECTIONS:

Step 1: Prepare the Dough

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Step 2: Mix in the Wet Ingredients

In a small bowl, mix the heavy cream and vanilla extract. Gradually pour this mixture into the flour mixture, stirring until just combined. Be careful not to overmix.

Gently fold in the diced strawberries, ensuring they are evenly distributed.

Step 3: Shape the Cookies

Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten the tops with your fingers and sprinkle with granulated sugar.

Step 4: Bake

Bake for 15-18 minutes, or until the cookies are golden brown on the edges. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 5: Serve

Enjoy these cookies as they are, or serve with a dollop of whipped cream for an extra indulgent treat.