Light, fluffy shortcake cookies with a hint of vanilla, bursting with plump juicy strawberry bits in each bite! These strawberry shortcake cookies make it easy to serve a mess-free dessert to a crowd or at a picnic!
These are wonderful for road trips and camping. They’re fairly light, but loaded with strawberry shortcake flavor.
2 c. flour (all purpose)
1 1/2 cups Fresh strawberries, diced
3/4 cup sugar, plus 1 1/2 tablespoons
2/3 cup plain Greek yogurt or heavy cream
6 tablespoons cold butter, cubed
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon salt
**Optional Add in: 1/4 c. white chocolate finely chopped into tiny pieces
Preheat oven to 375º F
Line a baking sheet with parchment paper or a silpat.
Place diced berries in a small bowl and sprinkle with 1 1/2 tablespoons sugar and lemon juice, stir gently to coat all the berries.
In a large bowl, mix together flour, remaining sugar, baking powder, and salt.
Cut in the cubed butter to flour mixture with a pastry blender until butter is the size of dry split peas.
Stir in Greek yogurt, vanilla extract and lemon zest (& white chocolate pieces, if adding) to the dough and mix until the ingredients are incorporated but do not OVERMIX as this will make the cookies tough rather than light!)
Gently fold in strawberries.
Drop 1 1/2-2 tablespoons of cookie dough on prepared baking sheet, about 2 inches apart.
Place cookies in oven and bake for 19-22 minutes, or until the tops are very lightly browned.
Remove from oven and let cool completely before serving.
If you’d like to make a glaze:
1/2 c. Good Quality Powdered Sugar
1 tsp milk
1 drop vanilla extract
Mix together and then drizzle over warm cookies
Alternatively, you can serve these with a dollop of whipped cream sandwiched between two cookies for the True Strawberry Shortcake experience!
©Canstock Photo fahrwasser