These cookies were delicious, but had to be eaten the day they were made. You could get by on the seoond day with crisping them in the toaster oven first, but beyond that they were just sticky and mushy.

I made this recipe this weekend for a cookout. We had extra lemon juice and poured it right on in it was nice to have an extra hint of lemon!

I make this recipe once a year (every year) in June (as strawberries come into season here in Maryland). And I have to tell you that this recipe is a homerun with family, friend, neighbors, etc. It works very well. The juicier the strawberries, the better the dough will hold together. Otherwise, go ahead and add a touch more cream. It only makes it better. Don't give up on these wonderful treats!

I followed the recipe and the did NOT turn out well....

I made these per recipe, but did have to drizzle a bit more cream into the mix to get the dough to come together. I found them to be not sweet enough for my taste as a cookie. They might be really good with a bowl of vanilla ice cream though. Nothing against the recipe; just not one of my favorites.

Thanks for replying Hukkabeth. I was thinking that perhaps the amount of cream in the recipe was an error, and that more was needed. Like you, I will also increase the amount of cream next time, and see how it goes. They do taste very good though!

I tried this today and they turned out great!! I also had trouble getting the strawberries to combine so I added a little more cream and then did more of a folding method with a spatula to get it all together. It took a little extra work, but it was worth it. If you like traditional strawberry shortcake, these cookies are for you. They were best right out of the oven!! I will be making these again and again.

Can these be make like a big cookie instead of individually?

Just wondering if anyone has actually tried this recipe, and if it turned out... I just did, and I have to say that it looks nothing like the picture! The strawberries did not combine with the dough at all, and the end result was basically a biscuit, with strawberries on the outside. I'm thinking there must be an error in the recipe...

very very delicious, the texture was perfect on the first day, next day they were quite soggy though i had put those in air tight jar

These make amazing breakfast bars-cook them in a rectangle pan for about an hour. Deee-lish!

these are pretty good, though i think calling them a cookie isn't quite right. they're more like a cross between a muffin top and a biscuit. i'll definitely make them again, but i think i'll cut the recipe in half because they do seem more appropriate for breakfast. (i can't imagine anyone thinking they were so dreadful as to be relegated directly to the trash can!)

I really did not like these... they were sort of doughy and not sweet enough - sort of bland. The dough tasted really good, so I don't know why once baked they were not so good. This was a waste of ingredients. I ate one, and threw the rest of them in the trash.

These are a family favorite. I definitely reccomend using your hands instead of the pastry cutter. I also make them with Blueberries and serve them with the strawberry ones for the 4th of July

these came out wonderful! everyone loved them! i must agree they taste best warm right out of the oven, but even after 2 day theyre not bad at all. this recipe is simple and definitely a keeper!

I'm not sure if I would recommend these - they definitely taste like strawberry shortcake, but aesthetically, I must have messed up somewhere - they were a little pancakey for my taste!

I baked these today and we LOVE them. I baked them on parchment paper for 22 minutes. They turned out perfectly and taste divine.

would frozen strawberries work?

There are soy substitutes at health food stores.

is there any way to make this with a substitute for heavy cream for lactose intolerance?

these sound sooo good, I am allergic to strawberries though..I think I will try them with blueberries instead. Has anyone tried changing the fruit?

Love these cookies...easy to make

Don't change a thing about the recipe, I've made these 10 times and they always get rave reviews. The key is the coarse salt (yes, sea salt works if it's coarse), which gives the cookies bursts of savoriness that added chocolate is sure to ruin. Use parchment paper to avoid burning and try 20 mins isntead of 24. They are best slightly warm, if you keep them a day or freeze them, the crisp is gone and they are half as good. I premake the cookies and put them in the oven when guests arrive.

I read through the comments and took the advice--I sliced the strawberries smaller, added choc. chips ( I always have choc. chips but not the white choc. which I bet is fabulous!) and to make sure they had enough sweet to them I was generous on the sugar I sprinkled on top. I just ate one and they are wonderful! NOTE: the store I went to was out of heavy cream so I used half and half--you'd never know it. Thanks for the helpful comments and suggestions!

LOVE these cookies! My husbands new FAVORITES! Also, my Mother

Loved these cookies with small addition... white chocolate. I thought them slightly bland on thier own (sorry Martha), so melted some white chocolate

Loved these cookies with small addition... white chocolate. I thought them slightly bland on thier own (sorry Martha), so melted some white chocolate

Batter's good too! Lick the bowl people!

I thought these were just okay. Not worth all the work in my opinion. However, I didn't have any problems with them burning on the bottom, I just watched them carefully and took them out a few minutes early.

I don't see why you couldn't freeze them just like any other cookie. If you dont' want them wet with condensation wait until they are fully thawed before taking out of the container or Ziploc bag. I acan't wait to try thse and will probably freeze some myself for later enjoyment. :)

These cookies are great! If you like strawberries, you will love these cookies..They disappear quickly

Just wondering if these can be frozen?

I made these, and they are delicious! Everyone really enjoyed them. The only change I made was to reduce slightly the amount of chopped strawberry. I didn't have quite the two cups called for on hand.

i just made these and then really had a hard time not eating the whole batch! they are so easy and very good.

I would not recommend cutting the strawberries into smaller than 1/4 inch pieces - I diced mine quite small and it changed the consistency of the dough quite a bit.

I made these cookies for a group of people, and got so many compliments on them. They were delicious and unique. They were incredibly messy to make (I don't mind that though) and next time I think I'll cut the strawberries into super tiny pieces. I used an insulated cookie sheet and the bottoms were perfect. I will make these again soon!!!

I loved these cookies...they were beautiful and tasted just like Strawberry Shortcake. The key was to watch them while they baked. We adjusted the time so the bottoms wouldn't burn. Lovely recipe!!

I did not care for these cookies. For one they were not sweet enough, and even worse the bottoms of the cookies burned to a crisp everywhere the strawberry pieces came in contact with my silicon baking mat.