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.
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
Preparation
- 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.
Epicure Products Used
Nutritional Information
Per serving(1 cookie): Calories 110, Fat 5 g (Saturated 3 g, 0.1 0 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.