These cookies combine the classic flavors of strawberry shortcake with the delightful texture of freshly baked cookies. The sweet, juicy strawberries paired with a soft, fluffy cookie create an irresistible summer dessert.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
½ cup heavy cream, for serving
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
Add the eggs and vanilla extract to the butter mixture and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the diced strawberries.
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 12-15 minutes or until the edges are lightly golden.
Once cooled, serve the cookies topped with a dollop of heavy cream.
