Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Strawberry-Shortcake Cookies 3.1 (391) 52 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 10, 2021 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert. Ingredients 12 ounces strawberries, hulled and cut into ¼-inch dice (2 cups) 1 teaspoon fresh lemon juice ½ cup plus 1 tablespoon granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon coarse salt 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces ⅔ cup heavy cream Sanding sugar, for sprinkling Directions 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. 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. Rate it Print