When I first saw this recipe on the “Evil Chef Mom” blog, I was instantly interested.  What could be better than strawberry shortcake cookies?  I had this image in my mind of the strawberry shortcake that we served at the Cheesecake Factory while I worked there….. 6 scoops of vanilla ice cream, strawberries marinated in sugar, whip cream and a tasty biscuit at the bottom of this sugar concoction.  The thought of this rolled up into a bite sized cookie was just too much to pass up!   Plus Mack and I got like 15 baskets of strawberries in our weekly veggie shipment, so it seemed like the perfect way to use them all.

The end result, I’m very sad to say was a FAR cry from the delicious treats I had imagined in my mind.  In fact, we still have the remaining 3 dozen cookies still sitting in a Tupperware on the kitchen table – just waiting to be moved to the trash.  When the cookies first came out of the oven, they were alright…  but by the next day, they had turned into unappetizing mounds of butter with sour bits of strawberries.  There is so much butter and heavy cream in the recipe that the guilt of eating them is hardly balanced out by their goodness.   And they weren’t very sweet either!  Maybe I messed up the recipe, I don’t know… but I have seen a bunch of good reviews of these cookies, so maybe you will like them.   As for me, I still prefer strawberry shortcake the old fashioned way…

strawberries

Strawberry Shortcake Cookies: From Evil Chef Mom Blog and martha stewart living june 2009

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
sugar, for sprinkling

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 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.

strawberry shortcake cookies