It’s been a few months since I participated in The Clean Plate Club’s monthly Cookie Carnival. I’ve been a bit pre-occupied with my pregnancy, and now, the newest member of our family. She’s a delight and a handful all at the same time. I’m getting some sleep, just not all at one time.
I love fresh strawberries. I’ll eat them plain, in yogurt, on top of ice cream, in cake, and now, in cookies. I’ll admit, I’ve never been a big strawberry shortcake eater, but when they come in cookie form, who can resist?
They had a hint of richness from the heavy cream and weren’t too sweet. I used my fingers to rub in the butter, because it’s just more fun to use my hands. It’s the one time I can play with my food. I’d suggest making these the day you’re going to serve them. I went to grab one the next day and they had softened up too much for me.
6 ounces strawberries, hulled and cut into 1/4-inch dice (approx 1 cup)
½ teaspoon fresh lemon juice
¼ cup plus 1 ½ teaspoons granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon coarse salt
3 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream
Red sanding sugar, for sprinkling
Preheat oven to 375 degrees.
Combine strawberries, lemon juice, and 1 tablespoon granulated sugar.
Whisk together flour, baking powder, salt, and remaining 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.