Strawberry Shortcake Cookies
Let Me Tell You About These Strawberry Shortcake Cookies
Okay, full disclosure: I stumbled into the whole Strawberry shortcake cookie thing by accident. I had strawberries going a bit too soft (you know how they just mutiny overnight?), and not quite enough patience for a full-on shortcake, so cookies it was. One batch in, and my family won’t stop pestering me about them; honestly, I think they’ve developed a sixth sense for when I’m about to bake these. If you’re looking for a treat that’s summery yet not a huge drama to whip up, these are for you. Also, fair warning—if you leave the bowl unattended, the dough might mysteriously shrink. Has nothing to do with me, obviously.
Why You’ll Love This (I Swear, You Will)
I mostly crank these out on lazy afternoons, especially when the weather’s stuck on ‘grey and dreary’ and everyone needs a bit of a pick-me-up. My sister once called these ‘summer in a biscuit’—though to be honest, she says a lot of dramatic things. They’re a bit craggy-looking, but the taste is top-drawer and they always vanish faster than you’d expect (unless you, like me, get sidetracked watching telly and burn the first batch—which has definitely never happened, ahem). Oh, and they survive my nephew’s dipping-in-milk antics better than most cookies, so there’s that.
What You’ll Need (And Some Swaps That Work, Too)
- 2 cups all-purpose flour (sometimes I sneak in half wholewheat—don’t tell my kids)
- 1 1/2 tsp baking powder (my gran said to use Dr Oetker, but I just grab whatever’s on the shelf)
- 1/4 tsp salt—you can eyeball this, honestly. I’ve done a literal pinch before
- 6 tbsp cold unsalted butter, cubed (I suppose salted works, just ease up on the extra salt)
- 2/3 cup granulated sugar (I sometimes use a bit less if the strawberries are super sweet)
- 1 large egg (seen folks swap this for flax egg, but I stick to chickens)
- 1/3 cup buttermilk (or milk plus a drop of lemon if you’re a bit skint)
- 1 tsp vanilla extract (the cheap stuff’ll do—no one’s judging)
- 1 heaping cup chopped strawberries—try to use fresh, but frozen works in a pinch, just don’t thaw
them fully or it all gets soggy - 2 tbsp coarse sugar for dusting (optional but totally worth it)
Here’s How You Actually Make ‘Em
- Preheat your oven to 375°F (190°C), and line a baking sheet with parchment. Or don’t, just grease it well. No one will know.
- In a large bowl, whisk the flour, baking powder, and salt. Then add the cold butter. I go in with my hands, pinching and rubbing till it’s all sandy—just don’t overdo it or your hands melt the butter (which happens to me most times, actually).
- Stir in the sugar. I usually sneak a tiny taste here, purely for, um, research.
- In a separate bowl, lightly beat the egg, then mix in buttermilk and vanilla. Pour this into your sandy flour mix. It looks a bit shaggy and wrong at this point; fight the urge to panic.
- Gently (and I mean gently) fold in the chopped strawberries. If you mix too hard, they’ll weep everywhere and you’ll have smushed-strawberry dough, which… well, isn’t the look we’re after.
- Drop big spoonfuls onto your tray—somewhere between golf and ping-pong ball sized. They don’t spread loads, so you can crowd them a bit. Sprinkle with coarse sugar, if you’re feeling fancy.
- Bake about 18-20 mins, until just golden on the edges. Don’t overbake or they get dry. Let them cool (or do what I do and eat one hot and regret it slightly because of molten strawberry—ouch).
A Few Things I’ve Learned (Sometimes the Hard Way)
- Chop the strawberries smaller than you think—big chunks go rogue and make craters. Trust me.
- If you overmix, the dough gets gluey, and your cookies look a bit sad—the taste is fine, but the vibe’s off.
- Actually, lining the pan does help avoid sticking, but I’ve pried them off metal pans before with a spatula and the will to live.
Variations I’ve Tried (And Some That Flopped)
- Sometimes I add a handful of white choc chips—kids go mad for it.
- Blueberries work instead of strawberries, but they do pop and turn things purple. Your call.
- Tried swapping in coconut flakes once—tasted alright but made the cookies weirdly chewy. Not my finest hour.
Do You Really Need Fancy Equipment?
I use a basic mixing bowl, a whisk, and my hands (no pastry cutter here—couldn’t find mine for months). If you haven’t got a cookie scoop, just use two spoons or even your hands. For mixing dough, a wooden spoon does the trick; save your fancy stand mixer for another day, I say. No wire rack? Just cool them on the baking tray a bit longer—no drama.
How To Store (If There’s Anything Left)
Honestly, in my house these tend to disappear by bedtime, but technically they keep for 2 days in an airtight tin at cool room temp. They get softer after day one (which I quite like—makes them as good with tea as with milk). Fridge storage makes them a bit rubbery, just so you know.
If You Want To Serve Them Properly…
We eat them with a dollop of whipped cream and fresh berries, especially for weekend brunch or if we’ve got company. Sometimes my mum sneaks a cookie into her trifle, which is a bit odd, but I won’t judge if you try it.
My Hard-Earned Tips (Wish I’d Known Sooner!)
- I once tried skipping preheating the oven—don’t. Unevenly baked disasters ensued.
- Let them cool a little before moving—otherwise they tear or fall apart. Patience is not my strong suit, but it helps here.
- It’s tempting to pack in more strawberries, but resist. Too much fruit and things get mushy, like… well, a strawberry pudding gone sideways.
Real Questions I’ve Actually Heard (Or Asked Myself)
Can I use frozen strawberries? You totally can, I just use them straight from the freezer. Don’t thaw or else it all turns into a pink puddle. (Not that that’s ever happened to me… ahem.)
Help! My cookies are too dry? Maybe baked a bit long, or skimped on the butter. Next time, check them early; a minute changes everything.
Can I skip the egg? Sure, try a flax egg or splash more buttermilk. Texture’s a bit different but still tastes lush.
How can I make them prettier? Oh, buddy, if you figure that out, let me know. I’ve tried neat dough balls, fancy sugar, all sorts—honestly, they’re a bit rustic, but who cares?
Blimey—if you’ve made it this far, I owe you a cookie (figuratively, not literally, unless you swing by my place). These strawberry shortcake cookies might not solve all life’s problems, but they’re pretty close on a rainy afternoon. Let me know how you go, or if your cookies mysteriously vanish as fast as mine do.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, diced
- 2 tbsp coarse sugar for topping (optional)
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
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3Add the cold butter pieces to the flour mixture. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
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4In a separate bowl, mix together the heavy cream and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.
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5Gently fold in the diced strawberries. Drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle tops with coarse sugar if desired.
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6Bake for 16-18 minutes or until the cookies are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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