I’ve always been a sucker for strawberry shortcake – there something about sweet strawberries, luscious cream and perfectly dense sweet cake. So when I came across this Martha Stewart recipe for Strawberry Shortcake cookies I knew I had to make it.
As I was cutting up the strawberries for this recipe, I was thinking about the first time I ever made Strawberry Shortcake. I think I was 13 or 14, one of my cousins was visiting from New Zealand and I really wanted to show everyone that I was not just some big city California girl but that I could actually bake, like a real New Zealander. I remember it being pretty good for my first attempt – at least that’s what everyone told me.
These cookies are really quite delicious. Perfectly sweet and perfectly moist. Great with a cup of tea.
Slice up your strawberries. I did fairly large slices but you can do smaller if you want.
I wanted to see the strawberry in my cookie.
Next add a bit of sugar and lemon juice to get them macerating (which is just a technical term for breaking up or breaking down of food).
There are several key steps when making the shortcake part of the recipe. First you want to combine your cold butter into the flour mixture using a pastry cutter or you can use two knives. The consistency should resemble a coarse meal.
Next up add your macerated strawberries.
Mix it up.
Form into balls and place on a parchment lined baking sheet. Sprinkle some caster sugar on top (I just used granulated).
Hot out of the oven.
Look at those strawberries pop. I hope you get a chance to make these soon but beware, they disappear quite quickly.
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
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
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding 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.