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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4 Responses to “Blueberry Lemon Basil Cupcakes”

  1. #
    1
    Joelen — July 30, 2008 at 7:16 pm

    Wow! What a unique flavor for cupcakes! The filling looks awesome cut open and I can only imagine how great they taste!

  2. #
    2
    Karen — July 31, 2008 at 11:43 pm

    oh wow, these sound awesome. and they look beautiful. 🙂

  3. #
    3
    Isa — September 26, 2008 at 1:42 am

    They look great! I love the blueberry filling =) It’s such a colorful (and oh yeah, tasty) surprise when you bite into that cupcake…

  4. #
    4
    Kris — August 10, 2010 at 2:24 pm

    These cupcakes are amazing. I have made them 3 times this summer!!! So thanks so much for the recipe!!!! I just referenced you and this recipe on my (newish) blog for lemon week. here is the link
    http://everywhereorange.blogspot.com/2010/08/lemon-blueberry-basil-cupcakes.html

    let me know if this is a problem. 🙂 kris

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