STRAWBERRY SHORTCAKE COOKIES
Strawberry shortcake is one of my favorite desserts. I thought it would be great to capture all that wonderful flavor in a cookie. The pastry-like cookie is topped with pink strawberry frosting. -Allison Anderson, Avondale, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- Whisk flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; stir into crumb mixture just until moistened. Refrigerate, covered, until firm, 1-2 hours., Preheat oven to 325°. On a lightly floured surface, roll dough out to 1/4-in. thickness; cut with a floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. Bake until lightly browned, 15-18 minutes. Cool 2 minutes before removing to wire racks to cool completely., For frosting, beat butter, strawberries and milk until combined. Gradually add confectioners' sugar; beat until blended. Spread over cookies; if desired, top with additional sliced strawberries.
Nutrition Facts :
STRAWBERRY-SHORTCAKE COOKIES
These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- 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.
STRAWBERRY SHORTCAKE COOKIES
This is a great cookie with fresh strawberries, in addition to the great taste of a strawberry shortcake!
Provided by tasha1970
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 32
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine strawberries, 1 tablespoon sugar, and lemon juice in a medium bowl.
- Mix flour, 1/2 cup sugar, baking powder, and salt together in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together. Add strawberry mixture.
- Drop tablespoonfuls of dough 2 inches apart onto nonstick baking sheets.
- Bake in the preheated oven until golden brown, 23 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 10.5 g, Cholesterol 10.8 mg, Fat 3.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 68.8 mg, Sugar 4.1 g
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
SMART COOKIE STRAWBERRY SHORTCAKES
Learn how to master this classic summer dessert to get the perfect macerated strawberries nestled between fluffy, tender shortcake layers and topped with vanilla bean whipped cream.
Provided by Smart Cookie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Crush about 1/4 of the strawberries with a fork. Mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
- Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
- Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
- Using a 3-inch biscuit cutter and taking care not to twist the cutter in the dough, cut out 12 rounds and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
- Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
- While the shortcakes are cooling, make the whipped cream. Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
- Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.
Nutrition Facts : Calories 581.7 calories, Carbohydrate 59.7 g, Cholesterol 142.1 mg, Fat 36.2 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 22.1 g, Sodium 384.4 mg, Sugar 22.1 g
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