Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
- Add the egg and vanilla extract to the butter mixture, beating well after each addition. Trust me, taking the time to fully incorporate these ingredients will result in a smoother dough.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the heavy cream. Mix until just combined. Be careful not to overmix, as this can make the cookies tough.
- Gently fold in the diced strawberries. Now comes the fun part—scooping the dough! Use a cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Once completely cooled, dust with powdered sugar for that classic shortcake look and serve.
Notes
Chef's Tips:
• For best results, use room temperature ingredients
• Avoid overmixing the dough to keep cookies tender
• Serve with a dollop of whipped cream for an extra treat
Food Safety:
• Wash strawberries thoroughly before use
• Store cookies in an airtight container to prevent spoilage