These strawberry shortcake cookies have a texture reminiscent of strawberry scones, where each bite is a delightful blend of buttery goodness and juicy strawberries. In only 30 minutes, (including the “cool-down” time) you’ll be eating delicious cookies in your own kitchen!
I love cookies! There is so much variety in them, whether it is the texture or what you choose to stir into the dough. These cookies aren’t overly sweet on their own, but the addition of the fresh strawberries enhances their sweetness and moisture, making each bite a delightful treat. They’re a unique twist on the classic dessert, bringing the essence of strawberry shortcake to a convenient cookie form.
If you really enjoy fresh strawberries, think about making a strawberry crumble for dessert as well. It’s also really easy to have Strawberry Crunch Cake or perfectly pink strawberry brownies!
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Ingredients Needed
Here’s what you’ll need to make these fabulous cookies:
- Flour – Regular all-purpose is great here. Make sure to always measure flour by spooning it into the cup and leveling off with a straight edge!
- Sugar – These cookies don’t have a ton of sugar compared to other recipes, allowing the strawberries to shine.
- Heavy cream – Start with ½ cup and add more as needed to make the dough come together.
- Butter – Many cookies start with softened butter, but because this is more of a scone dough, the butter needs to be cold!
- Strawberries – Dice up fresh strawberries into bite-sized pieces. This will ensure every cookie has a taste.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
How to Make Mini Strawberry Scones
STEP 1. Combine dry ingredients. Whisk the dry ingredients together, then add the butter to resemble coarse crumbs.
STEP 2. Make batter. Add the cream, in batches, until your dough just comes together.
Tip: Kids can help here! If your strawberries are ripe, they might be able to be sliced with a butter knife, giving them confidence in the kitchen.
STEP 3. Add strawberries. Gently fold in the diced strawberries, being careful not to mash them.
STEP 4. Bake and enjoy. Bake in a preheated oven until just set – you don’t want to dry them out.
Recipe Pro Tips
- Use a scoop. A cookie scoop is a great tool to have on hand because your cookies will look professionally made! This allows them to be uniform in size, so that they bake evenly.
- Line the pan. I love using parchment paper for cookies because it’s an easy cleanup. It also makes for a non-stick surface even if your pan isn’t quite as slippery any more!
Recipe FAQs
The amount of juice in the strawberries will add to the moisture of the cookies. If they are too juicy, you can cut back on the whipping cream a little. If they aren’t as juicy, you can increase the whipping cream starting with a tablespoon at a time.
Frozen strawberries aren’t recommended for this recipe due to the amount of moisture in frozen strawberries. These cookies are supposed to have a drier texture than most cookies, similar to that of a biscuit or scone.
Storage
It is best to eat these cookies the same day but if you need to store them, place them in an air-tight container at room temperature for 1-2 days. The longer they sit the soggier they will get.
More Cookie Recipes You’ll Love
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Recipe
Strawberry Shortcake Cookies
Ingredients
- 1 ¾ cup all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup unsalted butter chilled and cut into small pieces
- ½ cup + 1 – 2 tablespoons heavy whipping cream
- ½ cup strawberries hulled and chopped
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until they are well combined.
- Add the pieces of butter to the dry ingredients. Use a pastry cutter or your hands to blend the ingredients together until the mixture becomes crumbly.
- Slowly pour in ½ cup of whipping cream and gently incorporate it into the mixture with a spatula. If the mixture remains dry, add 1 tablespoon of whipping cream at a time, and if necessary, use your hands to thoroughly combine the dry ingredients into the dough.
- Gently fold in the strawberries, being careful to not crush the berries.
- Use a cookie scoop to drop the cookies onto the prepared cookie sheet, spacing them about 1 inch apart.
- Bake for 15 minutes, or until the edges of the cookies are slightly browned.
- Allow the cookies to cool on a cooling rack for 5 minutes before enjoying.
Notes
- The juicier the strawberries that more wet the consistency will be. This may result in a flatter cookie. They still have a great flavor but they won’t have a biscuit/scone type texture.
- These cookies will have a biscuit or a scone like texture, so they will be a little drier than a traditional cookie.
- Variation: You could add vanilla, white chocolate chips or even a powdered sugar glaze to give them a slightly different taste.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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