12 oz strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 tsp fresh lemon juice
1/2 c plus 1 Tbl granulated sugar
2 c all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
3 oz (6 Tbl) cold unsalted butter, cut into small pieces
2/3 c heavy cream
sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt and remaining 7 tablespoons 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 serve immediately, but can be stored in an airtight container at room temperature for up to 1 day.
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