Strawberry Shortcake Cookie Recipe
User Reviews
5
Strawberry Shortcake Cookie Recipe
Description
The recipe uses a combination of all-purpose flour, sugar, baking powder, salt, nutmeg, cold butter, egg, and milk to create a dough that is pressed into a baking pan rather than poured, yielding a firm, shortbread-like base. Baking at a high temperature produces a contrast between a crispy outside edge and a soft, slightly chewy inside. Adjusting the baking temperature can make the shortcake cakier if desired.
Fresh strawberries are sweetened with sugar to bring out their juices, and homemade whipped cream flavored with vanilla completes the classic strawberry shortcake assembly. The assembled dessert layers the biscuit-like shortcake, macerated berries, and fluffy cream into a balanced treat.
This recipe suggests alternatives for flour types and pan shapes, and notes that the shortcake can be refrigerated or frozen after baking. Different fruits can be substituted for strawberries to create variations on the dessert, and spices like cinnamon can replace nutmeg. It offers flexibility to suit dietary preferences and ingredient availability.
Baking and assembly instructions emphasize achieving the desired texture in the shortcake and balancing the sweetness and acidity of the berries and cream. The notes highlight storage options and make-ahead possibilities to enhance convenience.
Ingredients
Shortcake
- 2 cups all-purpose flour I used organic unbleached AP Flour
- ¾ cup cane sugar may use white granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg substitute with ground nutmeg, fresh grated
- ½ cup butter cold
- 1 large egg
- ⅓ cup milk I use whole milk in all of my recipes
Strawberries
- 16-24 oz strawberries fresh ripe, quartered or diced
- 1-3 tablespoons cane sugar may use white sugar
Whipped Cream
- 1 cup heavy cream I use organic heavy whipping cream
- 1-3 tablespoons powdered sugar to taste
- ¼-½ teaspoon vanilla extract
Instructions
- Preheat oven to 450°F and grease 8 or 9" baking pan. See notes if a cakier shortcake is desired.
- Sift flour, sugar, baking powder, salt and fresh grated nutmeg in a large mixing bowl. Using a pastry blender, food processor (careful not to over mix) or two knives or even your hands, cut in butter until mixture resembles coarse crumbs.
- In a measuring cup, beat egg and milk together. Using a fork, gently stir liquid into flour mixture, just until blended.
- Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake batter, more like a cookie or scone dough.
- Bake in preheated oven about 15 minutes for 9" pan, 15-18 for 8" pan (see notes for cakier shortcake).
- Cool in pan for 10 minutes before removing to wire cooling rack to cool completely. Once cooled, store the shortcake in airtight container on counter up to 5 days. Or wrap well in plastic wrap and place in ziplock baggie and freeze up to 3 months.
How to Assemble Strawberry Shortcake
- Cut fresh strawberries into quarters or smaller chunks, place in bowl, sprinkle with 1-3 tablespoons of sugar (to taste), tossing to coat. This process is called maceration. Cover and allow the strawberries to sit on the counter for 20 minutes.
- If desired, remove ¼ cup of strawberries and mash with fork or masher, returning to the mixture.
- Place slice of shortcake cake on plate or bowl, spoon desired amount of berries over the top, top with whipped cream, serve immediately!
- Make fresh homemade Cool Whip to serve on top! Or try vanilla ice cream!
Notes
- Try other fresh fruits like blueberries or peaches in place of strawberries for variety.
- You can bake in different pan sizes or shapes to adjust the shortcake thickness.
- For a cakier texture, reduce oven temperature and bake longer as noted in the recipe.
- Shortcake can be refrigerated up to 7 days or frozen up to 3 months; reheat gently before assembling.
- Substitute with gluten-free or vegan ingredients following the suggestions to accommodate dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 Servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 433kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 89mg | 30% |
| Sodium | 471mg | 20% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 849IU | 17% |
| Vitamin C | 34mg | 38% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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