Strawberry Shortcake Cookie
Strawberry Shortcake Cookie requires around 50 minutes from start to finish. This lacto ovo vegetarian recipe serves 36 and costs 18 cents per serving. One serving contains 95 calories, 1g of protein, and 5g of fat. 187 people have made this recipe and would make it again. It is brought to you by Culicurious. Head to the store and pick up baking powder, flour, strawberries, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. Overall, this recipe earns a not so awesome spoonacular score of 13%. strawberry shortcake , how to make vegan strawberry shortcake, Strawberry Shortcake w. Mini Strawberry PopTarts, and Strawberry Shortcake are very similar to this recipe.
Servings: 36
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
3 teaspoons baking powder
1 1/3 cup all-purpose flour
1 cup heavy cream
1/4 teaspoon kosher salt
1 teaspoon fresh lemon juice
1 stick cold salted butter, cut into small pieces
2 1/2 cups chopped strawberries
2/3 cup sugar
1 1/3 cup whole wheat pastry flour
Equipment:
oven
whisk
ice cream scoop
baking sheet
pastry cutter
wire rack
Cooking instruction summary:
Preheat oven to 375 ºF.Combine chopped strawberries and lemon juice. Set aside for now.Whisk together the sugar, both flours, baking powder, and kosher salt. Make sure it's all mixed very well.Cut in the butter with a pastry cutter or with your fingers, until mixture resembles coarse crumbs.Gently stir in the cream until dough starts to come together. Carefully stir in strawberry mixture. The mixture will be crumbly.Using a 1 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment or a Silpat, spacing evenly apart.Bake until golden brown, about 20-22 minutes. Transfer to a wire rack, and let cool. Can be stored in an airtight container at room temperature for up to 1 day. Or they can be stored in the fridge for up to a week.
Step by step:
1. Preheat oven to 375 ºF.
2. Combine chopped strawberries and lemon juice. Set aside for now.
3. Whisk together the sugar, both flours, baking powder, and kosher salt. Make sure it's all mixed very well.
4. Cut in the butter with a pastry cutter or with your fingers, until mixture resembles coarse crumbs.Gently stir in the cream until dough starts to come together. Carefully stir in strawberry mixture. The mixture will be crumbly.Using a 1 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment or a Silpat, spacing evenly apart.
5. Bake until golden brown, about 20-22 minutes.
6. Transfer to a wire rack, and let cool. Can be stored in an airtight container at room temperature for up to 1 day. Or they can be stored in the fridge for up to a week.
Nutrition Information:
covered percent of daily need
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