This is a great cookie with fresh strawberries, in addition to the great taste of a strawberry shortcake!

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
5 mins
total:
45 mins
Servings:
32
Yield:
32 cookies
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • 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

78 calories; protein 1g; carbohydrates 10.5g; fat 3.6g; cholesterol 10.8mg; sodium 68.8mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
07/06/2020
I’m not sure how everyone made 32 cookies - I only made 19, but either way, they smell delicious and were so good! They weren't too sweet and my guests ate them all! -sorry for the multiple photo posts...it didn't show it was uploaded! LOL Read More
(1)

Most helpful critical review

Rating: 3 stars
07/06/2020
07-04-20 I got exactly 32 cookies using a medium cookie scoop and slightly flattening out the cookies. I had to use my hands to get the dough to come together. I cut the strawberries in quarters but the chunks were just too big. I wound up cutting each quarter into four pieces. I baked one tray for 25 minutes and they are too soft for my liking. I baked the second tray for 27 minutes and the bottoms were just barley starting to brown. I like those much better, soft with a little bit of crispiness to the bottoms. I would make these again. 07-05-20 Update: I stored these cookies in an air tight container and the next day they were completely soft. These are best eaten the same day because they do not keep very well. I have lowered my rating from 4 stars to 3 stars and no, I will not make these again unless they will be eaten the same day. Read More
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/05/2020
07-04-20 I got exactly 32 cookies using a medium cookie scoop and slightly flattening out the cookies. I had to use my hands to get the dough to come together. I cut the strawberries in quarters but the chunks were just too big. I wound up cutting each quarter into four pieces. I baked one tray for 25 minutes and they are too soft for my liking. I baked the second tray for 27 minutes and the bottoms were just barley starting to brown. I like those much better, soft with a little bit of crispiness to the bottoms. I would make these again. 07-05-20 Update: I stored these cookies in an air tight container and the next day they were completely soft. These are best eaten the same day because they do not keep very well. I have lowered my rating from 4 stars to 3 stars and no, I will not make these again unless they will be eaten the same day. Read More
(4)
Rating: 5 stars
07/06/2020
I’m not sure how everyone made 32 cookies - I only made 19, but either way, they smell delicious and were so good! They weren't too sweet and my guests ate them all! -sorry for the multiple photo posts...it didn't show it was uploaded! LOL Read More
(1)
Rating: 5 stars
11/20/2020
This recipe was delicious. It was like a burst of summer in my mouth. That being said; I followed the recipe and measured accurately. The dough did not come together as I thought so I added more cream. I added the berries and the dough still seemed dry, it would not stick together. I added more cream until the dough just came together and it was fine. I also got 19-20 cookies from the batch but I will definitely make these again soon. Read More
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