Recipes

Strawberry Shortcake Cookies

I’m running a little behind this week, and Dorie’s Cookies is a big book. Consequently, I think I am going to try another recipe or two, and then give my review at the end of next week. Today’s cookie would be perfect for Memorial Day get-togethers. It’s really cute and the red strawberries look great with Patriotic decorations.

Strawberry Shortcake Cookies

FOR THE CAKES
1/3 cup all-purpose flour
1/4 teaspoon baking powder
Pinch of sea salt
2 large eggs, at room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract

FOR THE WHIPPED CREAM
1 cup very cold heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

FOR THE TOPPING
8 to 12 ounces strawberries, hulled

Makes about 24 shortcakes

  1. Preheat the oven to 350 degrees. Butter and flour two regular muffin tins or use baker’s spray.
  2. To make the cakes, whisk the flour, baking powder, and salt together.
  3. Working with a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the eggs and sugar together on medium for about 30 seconds, then increase the speed to medium-high and beat for 3 to 5 minutes, until the mixture is pale and tripled in volume.
  4. Reduce the speed to medium and beat in the vanilla. Working with a spatula, fold in the dry ingredients in 2 or 3 additions.
  5. Divide the batter among the tins.
  6. Bake the cakes for 11 to 13 minutes, rotating the tins after 6 minutes, or until they are golden brown and have pulled away from the sides of the pan.
  7. Transfer the tins to racks and let the cakes rest for 3 minutes, then, using a table knife, carefully pry them loose and transfer them to a rack to cool to room temperature.
  8. To make the whipped cream: Working in a clean mixer bowl with a clean whisk, or a large bowl with the hand mixer, beat the cream on medium until it mounds softly.
  9. Beat in the sugar, followed by the vanilla extract.
  10. To top the shortcakes: Cut the berries from top to bottom into 3 or 4 slices each.
  11. Fit a pastry bag with a medium star tip and fill it with the whipped cream. Cover each shortcake with whipped cream (no more than 1/2 inch high).
  12. Finish each shortcake by pressing 2 or 3 slices of strawberry together, fanning them out just a little and standing them, pointed end up, in the center of the cake.

My notes: These did not turn out quite as pretty as the picture in the cookbook, but I never have the patience to make things look nice. I should probably work on that. 🙂 Even though they could have looked better, they still ate good. I would be more careful about a few things though if I made them again, so here are my tips:

  • Try to measure the dough into the muffin pans as evenly as possible. I was using a medium-sized ice cream scoop and just eyeing whether or not they were all the same size. It would have been easier with a smaller scoop.
  • Watch the temperature. Mine cooked pretty quickly. I would say they were done more in the 10 to 11 minute range.
  • Do rotate the muffin pans. I forgot to do this, and they cooked pretty unevenly, which also wasn’t helped by the variation of amounts of dough in each pan.
  • If your eggs are cold, put them in some warm water before trying to whip them.
  • These don’t store that well, so plan on eating them shortly after you make them. That wasn’t hard for us!

If you want another strawberry recipe idea for Memorial Day Weekend, try these Strawberry Shortcake Bars, they are really good!

 

 

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