Imagine biting into a cookie that captures the essence of a classic strawberry shortcake - soft, buttery, and bursting with fresh strawberry flavor. These St. Louis-inspired cookies are not just a dessert; they're a culinary experience that transforms the beloved summer dessert into a portable, irresistible treat that will have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 cup fresh strawberries, chopped
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper, ensuring even surface coverage.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined and no lumps remain.
- Add cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Gently fold in the chopped fresh strawberries, being careful not to crush them and maintaining their structural integrity.
- Gradually pour in the heavy cream, stirring with a wooden spoon or spatula until the dough just comes together. Do not overmix.
- Transfer the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
- Using a sharp knife or cookie cutter, cut the dough into 12 equal-sized pieces, ensuring clean, precise edges.
- Place the cut cookies onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake in the preheated oven for 13-15 minutes, or until the edges are golden brown and the tops are slightly firm to the touch.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once completely cooled, dust the cookies generously with powdered sugar using a fine-mesh sieve for an elegant finish.
Tips
- Keep your butter ICE cold! The key to flaky, tender cookies is using butter straight from the refrigerator and working quickly to prevent it from warming up.
- Don't overwork the dough - mix just until the ingredients come together. Overworking will lead to tough, dense cookies instead of light and tender ones.
- Use fresh, ripe strawberries for the most intense flavor. If the berries are too watery, quickly pat them dry with a paper towel to prevent soggy cookies.
- For an extra touch of elegance, use a fine-mesh sieve when dusting powdered sugar to create a perfect, even coating.
- Let the cookies cool completely before storing to prevent them from becoming soggy. Store in an airtight container at room temperature for up to 3 days.
- For best results, serve these cookies the same day they're baked to enjoy maximum freshness and that perfect crisp-yet-tender texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
