Cookie Carnival: Strawberry Shortcake Cookies

June 24, 2009 at 8:46 pm | Posted in cookies & bars, events, sweet things | 25 Comments

strawberry shortcake cookies

It’s been a long time since I’ve participated in The Clean Plate Club’s Cookie Carnival.  I saw this month’s recipe for Strawberry Shortcake Cookies in a recent issue of Martha Stewart Living, and they were too cute to resist!  I have been gorging myself silly on fresh strawberries since the end of May, so I had plenty on hand to whip these up a couple of weeks ago.

These cookies come together without much fuss, but I do have a couple of pointers.  They are pretty much just little biscuits, but the addition of fresh strawberries makes the dough quite wet.  To make it easier to handle (and to prevent too much color from bleeding into the dough), after tossing the diced strawberries with sugar and lemon, I left any accumulated juice behind before mixing the berries in.  I was a little scared of the large amount of heavy cream in the original recipe, so I replaced half of it with buttermilk, and it worked just fine.  Keep a close eye on the cookies near the end of baking time…any strawberry bits on the bottom will start to caramelize if they are taken too far.

They really do taste like little shortcakes!  Nice and soft, but a sprinkling of sanding sugar gives them a bit of crunch on top.  Do take the advice written in the recipe, though, and eat these soon after they’ve cooled.  I did save a few overnight in a container, and by the next day, I would have to say that they had gone from nice and soft to sad and soggy.

Strawberry-Shortcake Cookies– makes about 3 dozen
adapted from Martha Stewart Living, June 2009 

Steph’s Note: You can replace half the amount of cream with buttermilk.

12 oz 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 (start checking at 20 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.

cookie carnival


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  1. looks very Yummy.

  2. ooo more strawberries 🙂
    Ive never seen cookies with strawberries in them before, they look fabulously delicious.

  3. These cookies look really lovely! All the good parts of strawberry shortcake, without the mess!

  4. Strawberry shortcake is my absolute favorite dessert!

  5. great review. i could see how fresh fruit would make them soggy. would dehydrated strawberries or dried fruit be a good sub since the rest of the cookie was nice and moist?

    • I can envision dried strawberries (the chewy kind) working OK here, but the result would probably be more like little scones. The fresh berries gave it a real similarily to shortcake.

  6. I bet they’d get soft and soggy after a day – all that strawberry juice! Baking with strawberries, unfortunately, is one of the things that frightens me because they’re just so wet. They look wonderful though!

  7. Thanks for the tips! I’ve been wanting to try these and will definitely follow your advice. I love that you put the cookies in the strawberry container – so cute!

  8. Those look wonderful! I see them in my near future 🙂

  9. OOOOOOOOOOOOOOOOOOOOOH! That looks delicious! Goodness, so summery!

  10. That is a beautiful photo and those are to-die-for-cookies!!!

  11. It’s almost like a strawberry shortcake but it’s a cookie. How wonderful. I like the way you “packaged” them. Super cute!

  12. I joined that cookie carnival this month, but I was gonna wait and start next month. I have strawberries in my fridge! Why didn’t I make these???

  13. Wow. These would be perfect for summer baking….if only the deer hadn’t eaten my strawberry plants. I’ll have to save this recipe for next summer!

  14. Totally irresistable, like you say! Very pretty… and I love the orginality of your picture!

  15. I just made these too!! And you’re totally right; they are like little bisquits. So good though; I’ll definitely make them again (and eat them all right away)!

  16. What a fabulous summer cookie!

  17. I made some of these too:) I love how you presented them!

  18. I love your recipe. Strawberry shortcake cookies. Yummy. And I won’t have any problem about taking your suggestion to heart about eating them right away. Thanks!

  19. Although I love fresh strawberries, I have never been a fan of strawberries cooked into desserts, but oh my these look so fabulous! Great cookie!

  20. I made these when I first saw them and everyone loved them! Yours look fantastic! I can’t wait to make them again. 🙂

  21. Thank you for posting this! I have some heavy cream left over just screaming for a fabulous strawberry recipe.

  22. Thanks for the tips, these sound good and yours look delicious.

  23. Love your photo! Also enjoyed these delicious scone like cookies very much.

  24. I love the sound of these, and that photo is so pretty.

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