Portable Strawberry Shortcakes
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
3 dozen
ingredients
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 9 tablespoons granulated sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon coarse salt
- 3 ounces unsalted butter, cold (6 tablespoons)
- 2⁄3 cup heavy cream
- sanding sugar, for sprinkling
directions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- Combine strawberries with lemon juice and 2 tablespoons of sugar. Set aside.
- Whisk together flour, baking powder, salt and remaining 7 tablespoons of sugar in a large bowl. Cut in butter with a pastry cutter or rub in with your fingers untill mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
- Using a 1-1/2 inch ice cream scoop or a tablespoon, drop dough onto prepared baking sheets, spacing evenly apart. Sprinkle with sanding sugar (coarse sugar) and bake in preheated oven until golden brown, 24-25 minutes.
- Transfer to a wire rack and let cool. Cookies are best if eaten immediately but can be stored in an airtight container at room temperature for up to 1 day.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale