If you are looking for a version of the classic springtime dessert that can travel, these soft cookies are for you! These not-too-sweet cookies are made with cream and studded with chunks of fresh strawberries in a biscuit-like dough, evoking the famous dessert they are named after. This portable treat is more like a scone than a true cookie.
(adapted from Martha Stewart Living)
- 2 cups of strawberries, hulled and cut in 1/4- inch dice
- 1 teaspoon lemon juice
- 1/2 cup plus 2 tablespoons sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 6 tablespoons cold butter, cut into small pieces
- 2/3 cup heavy cream
- sanding sugar for sprinkling
- Preheat oven to 375F.
- Combine strawberries with the lemon juice and 2 tablespoons of sugar.
- In a large bowl combine flour, sugar, salt and baking powder. Cut in the butter until mixture ressembles coarse oatmeal. Stir in cream until combined and a dough forms.
- Drain the strawberries and fold into the dough.
- On parchment lined cookie sheets, drop tablespoon-sized dough, spacing evenly. Sprinkle each cookie with some sanding sugar.
- Bake in the top half of the oven for about 24 minutes. Watch closely at the 20 minute mark as I found the bottom can easily burn. Transfer to a wire rack to cool. Best eaten same day or no more than 1 day later. These cookies are not very sweet so you may choose to increase the sugar quantity by a few additional tablespoons or serve them with a dollop of sweetened whipped cream like you would a scone.