Description
A delightful fusion of classic strawberry shortcake and buttery drop cookies, featuring fresh macerated berries and a crunchy sugar topping.
Ingredients
Scale
- 1.5 cups fresh strawberries, diced
- 2 cups all-purpose flour
- 1/2 cup + 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 tbsp coarse sparkling sugar
Instructions
- Macerate diced strawberries with 1 tbsp sugar and lemon juice for 15 minutes, then drain.
- Whisk flour, 1/2 cup sugar, and baking powder in a large bowl.
- Cut cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in heavy cream and vanilla, then gently fold in the strawberries.
- Scoop dough onto lined sheets, sprinkle with coarse sugar, and chill for 20 minutes.
- Bake at 375°F for 12-14 minutes until golden.
Notes
High in vitamin C from fresh fruit, uses whole ingredients, and provides a unique texture profile.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
Nutrition
- Calories: 185 kcal