Description
These Strawberry Shortcake Cookies deliver an irresistible flavor with fresh strawberries and white chocolate. Perfect for quick treats or gatherings, they combine simplicity and taste in every bite.
Ingredients
Scale
- 14 oz (396 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
- 1/2 cup (62 g) all-purpose flour
- 1 tbsp (12 g) sugar
- 1/8 tsp salt
- 3 tbsp (42 g) butter, cold and cut in small cubes
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 6 oz (170 g) white chocolate bars, chopped
- 4 oz (113 g) mascarpone
- 3 tbsp (25 g) powdered sugar
- 1 cup (240 ml) heavy cream
- strawberry slices, for topping the cookies
Instructions
- In a medium pot over medium heat, add the diced strawberries and sugar.
- Cook for about 45 minutes, smashing the mixture halfway through with a wooden spoon. Stir continuously and regulate the heat as the mixture thickens to avoid sticking.
- Once thickened to a scant 1/2 cup (120 ml), transfer the strawberry jam to a bowl, cover it with plastic wrap, and refrigerate to chill while preparing the dough.
Notes
Make sure the butter is very softened for a smooth dough.
Chill the jam properly to get the right consistency for the cookies.
Use fresh strawberries for the best flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg