Nothing says summer like Strawberry Shortcake but sometimes you want a little more something. I came across these over at Buns In My Oven and knew they were a little more something...
These cookies are so good alone but take two and slap a big gob of ice cream in the middle and you are instantly sent to a place that can only be described as heaven!!! I have already eaten two of them and I know I am definitely not done for the day.
Strawberry Shortcake Cookies
recipe from Martha Stewart
2 cups (12 ounces) hulled and diced strawberries
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
vanilla ice cream
Preheat the oven to 375 degrees.
Combine the strawberries, 2 tablespoons sugar, and lemon juice and set aside.
Whisk together the flour, baking powder, salt, and remaining 1/2 cup of sugar. (I forgot to add the remaining sugar and these were still amazing…more like a biscuit than a sweet cookie. It worked really well with the sweet ice cream sandwiched between two of the not-so-sweet cookies.) Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the cream until the dough begins to come together and then stir in the strawberries.
Use a tablespoon to drop cookie dough onto baking sheet lined with parchment.
Bake until golden brown, about 24 minutes. Cool completely on a wire rack.
If making into ice cream sandwiches, flip half of the cookies over and top with a tablespoon or so of vanilla ice cream. Place the remaining cookies on top and press down lightly. Freeze for 30 minutes to allow the ice cream to firm back up before serving.
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