Strawberry Shortcake Cookies

I can’t believe a week of strawberries is coming to an end. It went so fast and I’m sad to see it ending. I hope that I have given you some ideas of how to use up those strawberries while they’re ripe and delicious.

For the final recipe, I bring you a Martha Stewart recipe that is sure to impress. These cookies really do have the texture and flavor of a strawberry shortcake the day they’re baked. The next day there were a bit softer, but still delicious.


Hubby took these to work with great reviews. Everyone enjoyed them. I think one of his coworkers had 6 of them!!


I will definitely be making these little guys again. The batter came together really easily and the long baking time was kind of nice since I was doing other chores around the house when I baked these.


One Year Ago: Blondies

Check out my entire week of Strawberry recipes here.

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Strawberry Shortcake Cookies

Yield: 3 dozen

Ingredients:

2 cups strawberries, hulled and cut into 1/4-inch dice
1 tsp fresh lemon juice
9 Tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Directions:

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, 24 to 25 minutes. 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.

Recipe from Martha Stewart

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12 Responses to “Strawberry and Beer Sorbet”

  1. #
    1
    tracy {pale yellow} — February 1, 2013 at 3:24 pm

    Three ingredients? Amazing, I can’t wait to try this for myself!

    • beantownbaker — February 3rd, 2013 @ 9:42 pm

      If you make it, let me know what beer/fruit combo you use. I can’t wait to try different combinations.

  2. #
    2
    tracy {pale yellow} — February 4, 2013 at 5:22 pm

    I just made it last night and used frozen strawberries and Shock Top Honeycrisp Apple Wheat. Amazing!!! So creamy without any dairy. I’ll be posting the recipe on my site next week.

    • beantownbaker — February 4th, 2013 @ 9:44 pm

      First of all, I haven’t had that beer, but it sounds tasty on it’s own. I’m sure it was delicious with the strawberries in this sorbet. So glad you enjoyed it. Let me know when your post goes up!

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    3
    Shannon — February 4, 2013 at 6:13 pm

    what an interesting idea! love that you can still taste the individual flavors 🙂

    • beantownbaker — February 4th, 2013 @ 9:44 pm

      I loved it too. Even though when you say Strawberry and Beer Sorbet people kind of look at you like you’re crazy….

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    4
    Tiffany — February 7, 2013 at 11:52 am

    This sounds awesome and I know my husband would love it but we don’t have an ice cream maker. Is there an alternative way to make it?

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    5
    Carole — March 7, 2013 at 5:30 pm

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

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    Carole — March 7, 2013 at 7:00 pm

    Jen , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my ice cream cravings are now almost out of control! Cheers

    Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

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    7
    Jimmie — August 14, 2013 at 1:03 pm

    I work in a brewpub in Boulder. I’m gonna try this out with fresh peaches, honey, and a strong belgian golden ale. I’ll let you know how it goes.

    • beantownbaker — August 16th, 2013 @ 8:18 am

      Oh man – that sounds awesome. I have a TON of peaches in my house right now… I just made a blueberry variety the other night.

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