Berry Shortcake Cookies

Berry Shortcake Cookies Berry Shortcake Cookies These tender, scone-like cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert. This recipe would also work beautifully with other favourite berries, such as raspberries, blueberries, even dark, delicious blackberries.
These tender, scone-like cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert. This recipe would also work beautifully with other favourite berries, such as raspberries, blueberries, even dark, delicious blackberries.
  • 10 min prep
  • 42 - 45 minutes
  • 110 calories
  • $0.30

Ingredients


Makes: 24 cookies
  • 2 C (500 ml) strawberries, hulled and cut into 1/4” (6 mm) dice
  • 1 tsp (5 ml) fresh lemon juice
  • 2 Tbsp (30 ml) Summer Berry Sweet Dip Mix, divided
  • 2 C (500 ml) all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2,5 ml) Sea Salt (Grinder), coarsely grated
  • 1/2 C (125 ml) sugar
  • 1/3 C (80 ml) cold unsalted butter, cubed
  • 2/3 C (160 ml) heavy cream or unsweetened evaporated milk
  • icing sugar, for finishing

Preparation


 
  • Preheat oven to 375° F (190°C).
  • In a mixing bowl, combine strawberries, lemon juice, and 1 Tbsp (15 m) Summer Berry Dip Mix.
  • In another large bowl, using Piano Wire Whisk, whisk flour, baking powder, Salt, and sugar. With a pastry cutter, cut or rub in butter with your fingers until mixture resembles coarse crumbs.
  • Stir in cream until dough starts to come together, then gently stir in strawberry mixture. The dough will be a little wet.
  • Using a 1 1/2” (4 cm) ice cream scoop or a tablespoon, drop dough onto Sheet Pan lined with Bake & Roll, spacing 2” (5 cm) apart. Sprinkle with remaining Summer Berry Dip.
  • Bake until golden brown, approximately 22–25 minutes. Remove and transfer to a cooling rack, and let cool.
  • Just before serving, dust with icing sugar. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 2 days.

Tip


 

Chef Tip: For that extra luscious level, warm cookies in the oven, and serve with Chantilly or clotted cream.

Nutritional Serving Size Per Cookie
Calories 110
Fat 5 g
Saturated Fat 3 g
Transfat 0.1 g
Cholesterol 15 mg
Sodium 65 mg
Carbohydrates 15 g
Fibre 1 g
Sugar 6 g
Protein 1 g

Shop this recipe...

Piano Wire Whisk
$10.00
Bake & Roll
$21.00
Sheet Pan
$25.00
Sea Salt (Grinder)
$15.00
Summer Berry Sweet Dip Mix
$10.00