Strawberry shortcake cookies are a delicious balance of fruitiness and sweetness. They are perfect for picnics, school snacks, and for just keeping on the counter for a quick treat. This recipe uses fresh strawberries and white chocolate chips to mimic the cream. So without further ado, let’s jump in.
Ingredients:
- 2 cups finely chopped fresh strawberries
- 1 teaspoon lemon juice
- 1/2 cup granulated sugar, plus extra for sprinkling
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- 1/2 cup white chocolate chips
Instructions:
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Toss the chopped strawberries with lemon juice and 2 tablespoons of sugar. Set aside.
- In a large bowl, whisk together the flour, remaining sugar, baking powder, and salt.
- Use a pastry cutter to blend the cold butter into the flour mixture.
- Slowly mix in the heavy cream until the dough starts to come together, then gently fold in the strawberry mixture and white chocolate chips.
- Drop heaping tablespoons of dough onto the prepared baking sheets. Sprinkle with granulated sugar.
- Bake for about 25 minutes until the cookies are golden and firm to the touch.