Wednesday, 26 June 2013

Strawberry Shortcake Cookies

Continuing on with the strawberry shortcake theme, I baked up a small batch of these cookies to give away as thank-you gifts. It is my second time making this recipe and both times have been very successful and taste heavenly. Just beware of the fruit juice burning in the oven as the strawberries bubble away. These strawberry shortcake cookies are great way to use up a excess strawberries, although really, when do does one ever have too much fruit? There are two fruit monsters living in my house so fruit is consumed at astonishing rates. 

Strawberry Shortcake Cookies
Summer is the time to incorporate as much seasonal produce as possible. Berries are such a summer flavour; these cookies are sure to disappear very quickly from the cookie jar. Maybe I'll attempt using other fresh fruit the next time I make these. Blackberry honey cookies....mmm~~

Strawberry Shortcake Cookies

Strawberry Shortcake Cookies
Recipe from Martha Stewart
Yield: 16 2-inch cookies


  • 1 cup diced strawberries
  • ½ tsp fresh lemon juice
  • 1 tbsp + 3 tbsp granulated sugar
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • A pinch of salt
  • 3 tbsp cold unsalted butter, cut into small pieces
  • ⅓ cup heavy cream
  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a silicon mat.
  2. In a small bowl, combine strawberries, lemon juice, and 1 tablespoon of granulated sugar. Set aside.
  3. Whisk together flour, baking powder, salt, and remaining 3 tablespoons granulated sugar in a large bowl. 
  4. Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. 
  5. Stir in cream until dough starts to come together, then stir in strawberry mixture. If the mixture is a bit too dry, add a tiny splash of cream.
  6. Using a cookie scoop, drop dough on cookie sheet, evenly spaced apart. 
  7. Bake for 25 minutes, or until golden brown. 
  8. 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.
Love from Coconut Crumpet's Corner ♡ 


  1. Could you please tell me where I can get heavy cream? All the supermarkets that I go to only have whipping cream at best... I would really like to try out this recipe to give to my parents. Thanks!

    1. Whipping cream was used in place of heavy cream. The term 'heavy' refers to the fat content; whipping cream is about 33% milk fat.
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