Berry Shortcake Cookies
These tender, scone-like cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert. This recipe would also work beautifully with other favourite berries, such as raspberries, blueberries, even dark, delicious blackberries.
45 min
24 cookies
110 calories
Ingredients
2 cups strawberries, hulled and cut into 1/4” dice
1 tsp fresh lemon juice
2 tbsp Summer Berry Sweet Dip Mix, divided
2 cups all-purpose flour
2 tsp baking powder
1⁄2 tsp Sea Salt, coarsely grated
1⁄2 cup sugar
1⁄3 cup cold unsalted butter, cubed
2⁄3 cup heavy cream or unsweetened evaporated milk
icing sugar, for dusting
Instructions
Preheat oven to 375° F (190°C).
In a mixing bowl, combine strawberries, lemon juice, and 1 tbsp Summer Berry Sweet Dip Mix.
In another large bowl, using Pano Wire Whisk, whisk flour, baking powder, Salt, and sugar. With a pastry cutter, cut or rub in butter with your fingers until mixture resembles coarse crumbs.
Stir in cream until dough starts to come together, then gently stir in strawberry mixture. The dough will be a little wet.
Using a 1 1⁄2” ice cream scoop or a tablespoon, drop dough onto a Sheet Pan lined with a Sheet Pan Liner, spacing 2” apart. Sprinkle with remaining Summer Berry.
Bake until golden brown, approximately 22–25 minutes. Remove and transfer to a cooling rack, and let cool.
Just before serving, dust with icing sugar. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 2 days.
Nutritional Information
Per serving(1 cookie): Calories 110, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 15 g (Fiber 1 g, Sugars 6 g), Protein 1 g.
Tips
For that extra luscious level, warm cookies in the oven, and serve with Chantilly or clotted cream.