One of our family traditions is to go strawberry picking in June. It is CRAZY to squeeze another activity into the end of the school year festivities- celebrations, ceremonies, etc., but we make sure to fit it in. The strawberries are so much better than any other– so red, ripe, and flavorful!
The second part of this tradition is to make strawberry shortcake cookies (not to mention jam….). Without question, I prefer these cookies to traditional strawberry shortcake. They are special and unique- like sweet and tender strawberry biscuits. We make them to be shared because these cookies need to be eaten the day they are made (when they are perfect) or else they get soggy. It’s good to have a little time pressure to share a sweet thing! 🙂 This recipe is adapted from Martha Stewart Living.
- Yield: Makes about 2 1/2 dozen
- 12 ounces 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 (I use turbinado)
- 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, 17 to 19 minutes in a convection oven. 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.