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How to Make Smart Cookie Strawberry Shortcakes - A Step-by-Step Guide

Indulge your sweet tooth with these delightful Smart Cookie Strawberry Shortcakes. This classic dessert gets a modern twist with the addition of smart cookies, creating a delicious and unexpected flavor combination. The fresh strawberries and whipped cream perfectly complement the sweetness of the cookies, making for a truly irresistible treat that's perfect for any occasion.

Whether you're hosting a dinner party or simply looking to satisfy your dessert cravings, these Smart Cookie S...

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Ingredients

  • 2 quarts ripe strawberries, hulled and quartered
  • ½ cup white sugar
  • 1 lemon, zested and juiced
  • 4 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 ½ tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1 ½ cups heavy cream
  • 2 eggs, lightly beaten
  • ½ teaspoon almond extract
  • 1 cup cold unsalted butter, cubed
  • 1 tablespoon salted butter, melted
  • ¼ cup sanding sugar
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla bean paste

Information

  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 20 mins
  • Servings: 12
  • Yield: 12 shortcakes

  • Crush about 1/4 of the strawberries with a fork. Mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
  • Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
  • Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
  • Using a 3-inch biscuit cutter and taking care not to twist the cutter in the dough, cut out 12 rounds and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
  • Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
  • While the shortcakes are cooling, make the whipped cream. Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
  • Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.

    • Nutrition

    582 cal.

    • Total Fat: 36g
    • Saturated Fat: 22g
    • Cholesterol: 142mg
    • Sodium: 384mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 4g
    • Total Sugars: 22g
    • Protein: 7g
    • Vitamin C: 67mg
    • Calcium: 171mg
    • Iron: 3mg
    • Potassium: 268mg

    Categories

    Baking recipes
    Dessert recipes
    Strawberry recipes
    Shortcake recipes
    Cookie recipes