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Strawberry-Shortcake Cookies

These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.

  • Yield: Makes about 3 dozen
Strawberry-Shortcake Cookies

Source: Martha Stewart Living, June 2009

Ingredients

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 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 coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar, for sprinkling

Directions

  1. 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.

  2. 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 served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Reviews (54)

  • kvnsgrl 7 Nov, 2013

    These go soft very fast, but they do taste great.

  • Shanilee 13 Aug, 2013

    I should have read the other reviews first! The picture looks so cute, and they sound good.. However, the strawberries burned a bit in the oven, and later that night became softer & moist on top. They still taste alright, but wouldn't make these again.

  • Sara Gaskins 2 Oct, 2012

    So I tried this recipe, and first off the bake time is WAY too long, i only burned one tray because the other two were insulated baking sheets so they just dont burn thankfully. But even then the recipe itself is gross, the lemon juice made the strawberries gross, that is also probably from them being out of season too. But i was expected a cookie...not a mini shortcake, shouldnt be in the cookie section if it wont be crunchy or cookie like, not cake like. Overall, will not use this again.

  • lmh1684 7 Sep, 2012

    I thought this was delicious recipe! It was pretty easy to make. The only problem I came across was how long the cookies lasted. The recipe says best served right away and that they would only last one day. I made them after work at night and tried some and they were amazing. The next day, they were awful. They got mushy and lost all of their flavor.

  • Sandra7824 6 Sep, 2012

    This was a difficult recipe.
    What I mean is IF you could get your ingredients to mix properly, this is a great cookie.
    However, I found it to be runny. The problem was after the strawberries were added. I think next time, I will mix the strawberries last, just before I add them to the dough. Not let it sit and then do the dough.
    Will I make again? Yes.
    Did it taste good? Yes, if mixed properly.
    Appearance? Great.

  • marymaryhart 6 Aug, 2012

    I was very disappointed in this recipe and I've never given a bad review to any Martha recipe. The dough tastes great but the cookie isn't very sweet and is dry. 25 mintues is WAY too long to bake them. After two failed burned batches I found the correct baking time was 16 minutes.

  • Lsinc 2 Jul, 2012

    I have made this recipe several times and it has never failed me! I typically drop the oven temp to 365, but the cookies area always moist, tender and full of strawberries- a family and potluck favorite that I will use for a very long time!

  • Justabitofclass 9 Jun, 2012

    I came across this recipe on Pinterest and thought... Hey! This is a perfect recipe to try out the beautiful strawberries from our Portland's farmers market. After a little shopping this morning, I made it home and went to work. Following this recipe step by step... The end result was extremely disappointing. The dough was too runny and found the baked cookie to be a little to rubbery. Luckily I bought a flat of strawberries this morning... Onto the next.

  • Rosiemedia 26 May, 2012

    I want to bake these but the reviews have me a little worried about the outcome. I may try this one instead since it has vanilla and may help with the baking powder taste: http://www.bakedperfection.com/2011/08/strawberry-shortcake-cookies.html

  • Rosiemedia 26 May, 2012

    I want to bake these but the reviews have me a little worried about the outcome. I may try this one instead since it has vanilla and may help with the baking powder taste: http://www.bakedperfection.com/2011/08/strawberry-shortcake-cookies.html

  • Brian Bock 23 May, 2012

    I really wanted to like this recipe. I had seen it on the cover of Everyday Food three years ago, but just got around to making it. The recipe needs more work to be done on it. It doesn't work right. I think there are a few problems. One, it should use an adjusted amount of table salt, not corse as it doesn't mix in. Strawberries vary in juiciness, so this throws off the dough. One day shelf life for 36 cookies?! They are hard to get crisp enough. Too much baking powder. Can taste it.

  • dogriverbiscuits 19 May, 2012

    I found this recipe on Pinterest as well and though it does seem like a lot of cream and the dough does come out quite sticky, I urge folks to follow the directions anyway. Aside from adding just a bit of flour to my hands for the transfer to the cookie sheet, I did not add any additional flour and did not refrigerate. Though the dough is alarmingly sticky, when I did this, mine turned out just as pictured. The cold butter is quite important. Definitely don't soften it. Good luck!

  • dogriverbiscuits 19 May, 2012

    I found this recipe on Pinterest as well and though it does seem like a lot of cream and the dough does come out quite sticky, I urge folks to follow the directions anyway. Aside from adding just a bit of flour to my hands for the transfer to the cookie sheet, I did not add any additional flour and did not refrigerate. Though the dough is alarmingly sticky, when I did this, mine turned out just as pictured. The cold butter is quite important. Definitely don't soften it. Good luck!

  • MyThy 14 May, 2012

    Hi! I saw this recipe and several others on pinterest based on Martha Stewarts recipe. When I made the batter it was so soft that I thought 2/3 heavy cream was too much. I had to add another 1/4 cup of flour. Did you (or anyon else) have this problem? I had to refridgerate it an hour to stiffen it up and they baked out soft like muffin tops not denser like scones. I also added lemon zest to up the lemon flavor & it was perfect.

  • sactom 13 May, 2012

    In response to last post, look on the very left (outside the recipe and within the blue edges). There is a print option that gives a clean copy. I didn't see it for the longest time but it does work great.

  • sheryl6348 9 May, 2012

    luv your recipes. wish there was a way to print them off without all of the other stuff on the page.

  • kattyface 30 Jun, 2011

    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.

  • saloni 20 Jun, 2011

    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!

  • Germantownrunner 7 Jun, 2011

    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!

  • lovemyspy 31 May, 2011

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

  • mogirl2 25 May, 2011

    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.

  • Sassychick 18 May, 2011

    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!

  • Hukkabeth 16 May, 2011

    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.

  • Sherylann55 16 May, 2011

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

  • Sassychick 14 May, 2011

    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...

  • humasaeed 12 Mar, 2011

    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

  • melindaleedahl 25 Jul, 2010

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

  • emmasyaya 2 Jul, 2010

    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!)

  • annikan42 28 Jun, 2010

    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.

  • MOTHER_GOOSE 21 Jun, 2010

    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

  • Synopen 21 Jun, 2010

    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!

  • lemon23 20 Jun, 2010

    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!

  • SThomas215 18 Jun, 2010

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

  • poohgp 16 Jun, 2010

    would frozen strawberries work?

  • gbsk 15 Jun, 2010

    There are soy substitutes at health food stores.

  • nicole_levin 15 Jun, 2010

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

  • AndreaRobin 15 Jun, 2010

    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?

  • katheryn1107 16 May, 2010

    Love these cookies...easy to make

  • KarinCa 21 Apr, 2010

    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.

  • jammiejulie 7 Apr, 2010

    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!

  • AngieRobbins 28 Mar, 2010

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

  • CraigsGirl 27 Feb, 2010

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

  • CraigsGirl 27 Feb, 2010

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

  • olivia202 9 Jul, 2009

    Batter's good too! Lick the bowl people!

  • balltobe 3 Jul, 2009

    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.

  • Susan94 18 Jun, 2009

    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. :)

  • AuntMarce 16 Jun, 2009

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

  • Divasb 12 Jun, 2009

    Just wondering if these can be frozen?

  • Sosostris 10 Jun, 2009

    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.

  • leighannet 9 Jun, 2009

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

  • valley1982 28 May, 2009

    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.

  • jmax09 26 May, 2009

    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!!!

  • LillyConforti 24 May, 2009

    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!!

  • moreCakePlz 22 May, 2009

    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.

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