Take all the layers of this tender, fruity dessert and condense them into one impossibly light, airy, fresh-flavored cookie, and it’s like summer all year long! Shortcake is delicious, but when prepared the typical way, it can feel a little old-fashioned. A sweet biscuit-like cake that’s often rolled and cut like biscuits, it’s layered with sugar-macerated strawberries, whipped cream, and sometimes chocolate
Strawberry-Chocolate Shortcake Cookies
- Food Processor
- Baking Sheet
- Stainless steel bowl
- #40 Scoop
- 10 oz. Fresh strawberries
- Sparkling white sugar or turbinado sugar
- 3 oz. Semisweet bar chocolate, finely chopped
- ½ tsp. Kosher salt
- 1 tsp. Baking powder
- 2 ½ cups All-purpose flour
- 1 tsp. Pure vanilla extract
- 2 tsp. Pure almond extract
- ¼ cup Heavy cream
- 1 Egg yolk
- 1 Egg
- 1 ½ cups Granulated sugar
- 2 Sticks unsalted butter (16 Tbsp.), softened
- Pulse strawberries in a food processor until finely chopped to yield 1 cup.
- Cream butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 5 minutes.
- Add egg to creamed mixture; beat on medium speed to blend, then add egg yolk and beat until incorporated. Beat in heavy cream, almond extract, and vanilla.
- Whisk together flour, baking powder, and salt; beat into creamed mixture until combined.
- Add pulsed strawberries to dough; beat just to incorporate. Stir chocolate into dough and chill at least 30 minutes.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- Drop cookies with a #40 scoop (1½ Tbsp.) onto prepared baking sheets; sprinkle with sparkling sugar.
- Bake cookies until edges are set, 15–17 minutes. Let cookies cool 5 minutes on baking sheets, then transfer to a rack to cool completely.
1 servings per container
- Amount Per ServingCalories123
- % Daily Value *
- Total Fat
- Saturated Fat 4g 20%
- Cholesterol 26mg 9%
- Sodium 30mg 2%
- Total Carbohydrate
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.