Growing Chefs! Ontario Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

Strawberry shortcake is an iconic summer dessert! This recipe wraps up all of the amazing flavours of strawberry shortcake in a neat little cookie package that is great to take on the go.
1 dozen
1 cup chopped strawberries1 lemon, juiced1/2 cup plus 1 tablespoon sugar2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1/2 cup butter, softened1/4 cup packed brown sugar1 large egg1 teaspoon vanilla For The Filling1/4 cup cream cheese, softened3 tablespoons icing sugar Zest of 1 lemon
Measuring cupsMeasuring spoonsBowls, various sizesBaking sheetsParchment paperFine strainerStand mixer, or electric beaterPortion scoop, or spoonWooden spoonRaspDish towelSpatulaCutting boardParing knife

Get Organized!

Gather all your ingredients and equipment before you get started!

Get Prepped!

Using a rasp, remove lemon zest and place in a small bowl. Cut lemon in half, and squeeze out as much juice as possible, making sure to remove seeds.

Cut the stems off the strawberries, and dice into small pieces, about 1 cm each.

Measure out flour, baking powder, and salt together.

Measure out sugar (½ cup plus 1 tablespoon kept separately), and brown sugar.

Measure out butter, egg, and vanilla.

Preheat oven to 350°F, line 2 baking sheets with parchment paper.

Mix together strawberries with lemon juice and 1 tablespoon of sugar. Let sit 10 minutes, and then strain out the juices.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, cream together butter and the sugar until light and fluffy.

Add in vanilla and egg, and mix until combined.

Add in the dry ingredients, and mix on low until just combined.

With a wooden spoon, carefully fold in the strawberries.

Set the dough in the fridge to cool for 15 – 20 minutes.

Measure out cream cheese, and icing sugar. Mix together icing sugar, cream cheese, and lemon zest with a wooden spoon.

Divide the cream cheese mixture into 12 balls, and set in the fridge until needed.

Divide the dough in half, and divide each half into 12 pieces. Roll each piece into a ball, and flatten into a pancake. Place a piece of cream cheese in the middle, and then place a second dough pancake on top. Make sure that the sides are creased together well, and place on two baking sheets, 6 cookies per sheet.

Get Cooking!

Bake cookies for 15 – 18 minutes, until edges are golden brown. Let cool, and serve.