|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 13g|
|Vitamin C 17mg||86%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These fruity cookies are everything you love about strawberry shortcake in cookie form. With juicy fresh fruit tucked inside a buttery, almond-flavored dough, these cookies taste like summer, but can be enjoyed all year long.
The sweet flavor of the strawberries is enhanced in this recipe by macerating them in freshly-squeezed lemon juice and sugar. Just a few minutes begins to draw some of the liquid out of the berries and coats them in a flavorful syrup. This technique softens the fruit and adds layers of flavor and sweetness.
The strawberries are then folded into the tender cookie batter and topped with elegant pearl sugar before baking for a truly special treat. Enjoy warm from the oven with a glass of cold milk.
For the Strawberries:
2 cups fresh strawberries, chopped
1 teaspoon fresh lemon juice
2 tablespoons granulated sugar
For the Dough:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
2/3 cup heavy cream
1/2 teaspoon almond extract
2 teaspoons turbinado sugar, or pearl sugar, for garnish
Gather the ingredients. Preheat oven to 350 F. Prepare two baking sheets by covering with parchment paper.
Prepare the strawberries. In a large bowl, combine the chopped berries, lemon juice, and 2 tablespoons sugar. Toss and set aside to macerate for 15 minutes.
Make the cookie dough. In a large bowl, combine the flour, sugar, baking powder, and salt.
Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the heavy cream and almond extract to moisten the dough.
Fold in the strawberry mixture.
Use a cookie scoop to form the cookies. Place on prepared baking sheets 2 inches apart.
Sprinkle with turbinado or pearl sugar. Bake in preheated oven for 15 to 20 minutes or until golden brown around the edges.
Transfer to a wire rack to cool to the touch.
Serve warm immediately or cool completely and store in an airtight container for up to 1 day.
There are several different ways to cut cold butter into a flour mixture.
- Use a pastry blender. Simply push down the thin metal blades into the butter and rock back and forth. Pick up the pastry blend and repeat over and over until all of the butter has been cut into pea-sized bits and is evenly distributed throughout the flour.
- If you don't have a pastry blender you can achieve the same results using two dinner knives. The knives should criss-cross as you cut through the butter, forming an X pattern when they meet in the middle. As you work the butter, it will become smaller and smaller and you’ll end up with tiny bits of butter throughout the flour.
- Finally, you can also use a food processor and quickly and carefully pulse the mixture until crumbs form. If you use this method be careful not to overprocess.