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.
Other Strawberry Shortcake Recipes You Might Enjoy:
- 26 Unique Ways to Enjoy Strawberry Shortcake
- Strawberry Shortcake Kabobs
- Strawberry Shortcake Cupcakes
- Strawberry Shortcake Tiramisu
- Strawberry Shortcake Cake
Soft Baked Strawberry Shortcake Cookies
- 1 cup chopped strawberries
- 1/2 teaspoon granulated sugar
- 1/3 cup shortening
- 1/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup heavy cream
- 1 Tablespoon strawberry extract
- 1 teaspoon vanilla extract
- 1-3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- sliced strawberries for garnish, optional
- 1/2 cup confectioners' sugar
- 1-1/2 Tablespoons heavy cream
- 1/2 teaspoon strawberry extract
- Preheat oven to 350 degrees F. Prepare two whoopie pie pans by spraying with cooking spray.
- In a small bowl toss strawberries with 1/2 teaspoon sugar until well coated. Let them sit for at least 15 minutes.
- Meanwhile, Using a stand mixer, cream together shortening, butter and 3/4 cup granulated sugar. Add egg, heavy cream, strawberry extract and vanilla, continue to mix until combined. In another bowl, combine flour, baking powder and salt. Add it slowly to the mixing bowl on low speed, mixing until just combined. Stir in strawberries and any strawberry juice left in the bowl. Refrigerate batter for 1 hour.
- To make the perfect cookie, each well of the whoopie pie pan should be filled with dough weighing between 40-42 grams. This will ensure even cooking and the cookies will not overflow out of the pan.
- Bake cookies for 14 minutes, remove from the oven and let them sit 2 minutes in the pan before gently removing to a cooling rack. Be careful as the cookies are delicate.
- When cookies are completely cool, mix together ingredients for the glaze and drizzle over the cookies. If glaze is too thick to pour, add more cream in 1/2 teaspoon increments. If glaze is too thin, add more confectioners' sugar in Tablespoon increments.
- Add sliced strawberries for garnish if you choose. Cookies will keep up to two days in the refrigerator in a tightly covered container.
- Using a scale to weigh each cookie ball, ensures even cooking for all cookies as well as their size. Using a whoopie pie pan ensures the shape of the cookie. This is a very soft batter that will spread very flat on a regular baking sheet, a whoopie pie is a must for this recipe to ensure the integrity of the cookie. You will never bake cookies any other way again.
- Make sure to NOT use more than 1 cup of chopped strawberries for these cookies.