A fun twist on dessert, these Soft Baked Strawberry Shortcake Cookies made with fresh strawberries and cream are the perfect addition to your next summer barbecue. You will be amazed at their authentic taste.
I love strawberry shortcake, it's such a delicious, classic dessert. However, when tasked with bringing strawberry shortcake to a barbecue or picnic, the whipped cream and sliced strawberries don't hold up very well during transport.
On a whim I decided to try and replicate my beloved dessert into cookie form. I can't tell you how utterly shocked and surprised I was at how amazing these cookies taste. Just close your eyes, take a bite and I think you will agree, these cookies are strawberry shortcake perfection.
Starting with ripe (but not mushy) strawberries will ensure the best result.
The batter is very sticky, even after refrigerating for an hour. It's okay because sticky batter is what makes these soft baked cookies so light and airy...just like the homemade biscuits in traditional strawberry shortcake. Trust me.
A whoopie pie pan is a MUST for this recipe, otherwise the batter will spread flat on a regular cookie sheet. You will never regret owning several of these for baking and especially making eggs and pancakes. They store easily too, so don't even worry about not having room for them in your already stuffed cabinets.
To ensure even baking, I always weigh my cookie balls. A baking scale is a must in any kitchen. I know I could not live without mine. If you bake...you need a scale.
As you can see, right out the oven, the batter has spread and each cookie is uniform in shape and size. The whoopie pie pan is a must, especially if you want to experience these mouthwatering cookies!
Can you envision taking these to your next party? I might suggest making a double batch.
Keep them in the refrigerator for up to two days. However, I'll be surprised if they last more than one day.
Soft Baked Strawberry Shortcake Cookies
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