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Strawberry shortcake is an iconic dessert that has captured the hearts of many with its delightful combination of fresh strawberries, creamy whipped topping, and buttery cake. This classic treat has made its way into various forms, from layered cakes to ice cream sundaes. However, in the world of baking, innovation is key, and that’s where our Heavenly Strawberry Shortcake Cookies come into play. By transforming the beloved strawberry shortcake into a delightful cookie, we’re not only preserving its essence but also creating a portable, easy-to-enjoy version that’s perfect for any occasion.

Strawberry Shortcake Cookies

Indulge in the delightful world of Heavenly Strawberry Shortcake Cookies, where classic flavors meet innovative baking. Each cookie brings together fresh, juicy strawberries, buttery richness, and a soft texture that melts in your mouth. Perfect for picnics, gatherings, or as a sweet treat at home, these cookies capture the essence of summer. Discover the joy of baking these heavenly cookies, embracing nostalgia while creating new memories with every bite.
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Ingredients
  

1 cup fresh strawberries, finely chopped

1 tablespoon granulated sugar

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup heavy cream

1/2 teaspoon almond extract

Powdered sugar, for dusting (optional)

Instructions
 

Prepare the Strawberries: In a small bowl, mix the finely chopped strawberries with 1 tablespoon of granulated sugar. Let this sit for about 15 minutes to macerate and release some juice.

    Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

      Incorporate Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, add in the heavy cream and almond extract, mixing until smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.

          Fold in Strawberries: Gently fold the macerated strawberries into the cookie dough, being careful not to squish them too much.

            Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

              Cool and Dust: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired.

                Serve and Enjoy: These cookies are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to three days.

                  Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 12 cookies