I have a confession to make. I’ve never actually had strawberry shortcake. I guess that makes me a bit of a culinary fraud for coming up with a cookie recipe named after the cake I’ve never tried. But do you know what I have had? Those strawberry shortcake ice cream bars that you get from the ice-cream truck in the summer.
Okay, I know they’re not the same. This clear deprivation of strawberry shortcake in my life is probably why I had such a hard time naming these cookies. Here’s what I struggled between:
- Strawberry Shortcake Cookies (obviously)
- Strawberry Cheesecake Cookies.
It was a stumper, I tell ya.
Maybe I should also mention I had 400 pages of reading to procrastinate about.
The cheesecake flavour is just lightly detectable. It was their pillowy-soft, cake-like texture that solved my dilemma hands-down.
These are extremely simple to make. I used frozen strawberries, which resulted in a little extra moisture so I would definitely suggest using fresh and lowering the baking time just a little. But frozen works just fine.
Dusting a little sugar on top just after bringing them out of the oven gives them a little extra pizzaz.
I made these cookies nice and big, so I came up with about 14. There’s nothing as exciting as a giant cookie about to be devoured. Also, I kind of like the idea of only using one tray instead of two (I avoid extra dishes at all costs). But if you make smaller cookies, you could easily come up with twice that amount.
Strawberry Shortcake Cookies
Prep time: 30 minutes
Cook Time: 15-20 minutes
Yield: 14 large cookies
- ¼ cup plus 1 TB butter
- 2 TB cream cheese
- ¾ cup white sugar
- 1 egg
- 3 tsp cream (I used half and half)
- 1 and ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 and ½ cups chopped strawberries
- Preheat oven to 375. Line a baking sheet with parchment paper (don’t skip this step!)
- Cream together butter, cream cheese, and sugar, starting on the lowest setting to avoid a mess.
- Beat in egg, then cream.
- In a separate bowl, whisk flour, salt, and baking soda. Slowly beat dry ingredients into wet until you form a dough.
- Stir chopped strawberries into dough. Drop in large tablespoons onto baking sheet. Bake for 15-20 minutes until edges are golden.
- Optional: dust sugar on top right after removing cookies from oven.
So go on, lick the bowl…