Portable strawberry shortcake. What could be better? I made these for my grandmother who loves strawberry shortcake, but at her senior living center, it’s either not made or not made “right,” and restaurants rarely offer this gem for a dessert.
Fresh strawberries, rich butter and cream, zingy lemon zest, crunchy biscuit… In delectable cookie form. These are actually more scone-like than cookie-like, what with cutting in butter and barely-there mixing. Either way, these won’t disappoint… or last very long.
Strawberry Shortcake Cookies
12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoon fresh lemon juice (half a lemon)
1/2 cup plus 2 tablespoons granulated sugar
Lemon zest of half a lemon
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar for sprinkling
Preheat the oven to 375° and line a sheet with parchment.
Combine the strawberries, lemon juice, and 2 tablespoons sugar and allow to macerate while you prepare the batter.
In a separate bowl, combine the 1/2 cup sugar and lemon zest by rubbing the sugar and lemon zest together with your fingers until combined and fragrant. Whisk in the flour, baking powder, and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Add the heavy cream and mix until just combined. Don’t fret if the dough remains clumpy and seemingly unmixed; the macerated strawberries will wet the batter. [I added an extra tablespoon of heavy cream because I did fret, and this made the baking time much longer… by about 10 or so minutes!!! Do not do this!]
Fold in the strawberries. Dollop 1 1/2 tablespoons of dough on to the baking sheet and bake 12-15 minutes until golden brown on the tops and edges. Let cool on a baking rack, and devour as soon as possible.
If you are a fan of cookies eaten minutes after their departure from the oven, then these are for you. Sadly, they tend to lose their crunch before long.
But, that’s nothing an extra bit of whipped cream can’t fix.