Description
Delight in these Strawberry Shortcake Cookies featuring a luscious strawberry jam swirled into soft, white chocolate-studded cookie dough. Topped with mascarpone whipped cream, crumble, and fresh strawberry slices, these cookies bring the classic shortcake flavors to a portable, bite-sized treat.
Ingredients
Strawberry Jam
- 14 oz (396 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar
- 1/2 cup (62 g) all-purpose flour
- 1 tbsp (12 g) sugar
- 1/8 tsp salt
Shortcake Crumble
- 3 tbsp (42 g) butter, cold and cut in small cubes
- 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
Cookies
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 6 oz (170 g) white chocolate bars, chopped
Mascarpone Whipped Cream
- 4 oz (113 g) mascarpone cheese
- 3 tbsp (25 g) powdered sugar
- 1 cup (240 ml) heavy cream
Toppings
- Strawberry slices, for topping the cookies
Instructions
- Make the Strawberry Jam: Add diced strawberries and sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing halfway through with a wooden spoon and stirring continuously to prevent sticking. The jam should reduce to about 1/2 cup and be very thick. Transfer to a bowl, cover with plastic wrap, and refrigerate while preparing other components.
- Prepare the Shortcake Crumble: Preheat oven to 350℉ (175℃). Line a cookie sheet with parchment paper. Combine flour, sugar, and salt in a medium bowl. Add cold cubed butter, and use fingers or a pastry cutter to cut butter into flour until mixture resembles small crumbs. Spread crumble evenly on cookie sheet and bake for 10-12 minutes, stirring halfway, until lightly golden. Let cool and set aside.
- Make the Cookie Dough: Preheat oven to 350℉ (175℃) if not already done. Line another cookie sheet with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a large bowl, cream softened butter and granulated sugar with an electric mixer on high speed until fluffy (about 2 minutes). Add egg and vanilla and mix on medium speed until pale and fluffy (1-2 minutes). Fold in the chopped white chocolate.
- Incorporate the Jam into Dough: Push 3/4 of dough to the side of the bowl. Flatten remaining 1/4 dough on the bottom, spoon 1/4 of strawberry jam on top, add another 1/4 dough over it, and spoon another 1/4 jam. Repeat layering one more time. Cut the dough into quarters with a spatula, folding each section just enough to create jam pockets without fully mixing.
- Shape and Bake Cookies: Use a 2 tbsp cookie scoop (slightly overfilled) to portion dough into 22 mounds on the prepared cookie sheet, spacing them at least 2 inches apart. Lightly flatten each scoop with fingertips. Bake 6 cookies at a time for 10-11 minutes. Immediately after removing from oven, use a large circular cookie cutter to gently shape cookies perfectly round. Cool on the cookie sheet 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Mascarpone Whipped Cream: In a medium bowl, mix mascarpone and powdered sugar on low speed until combined. Add half of the cream and beat on medium speed until very soft peaks form, then add remaining cream and mix until soft peaks form. Avoid overwhipping as the cream will become firmer when piped.
- Assemble and Serve: Transfer whipped cream to a piping bag fitted with a small round tip. Pipe cream onto each cooled cookie, sprinkle with shortcake crumble, and top with a fresh strawberry slice. Serve immediately and enjoy!
Notes
- Make sure to monitor the strawberry jam while cooking and stir continuously to avoid burning or sticking.
- When folding jam into the dough, do not fully mix; you want pockets of jam for bursts of flavor.
- Baking cookies in small batches helps achieve even heat distribution and perfect shape.
- Use room temperature egg and softened butter for optimum creaming and texture.
- Start whipping mascarpone cream gently; it can quickly turn from under to over whipped.
- The crumble adds texture and is essential for the authentic shortcake experience, so don’t skip it.
- Store leftover cookies in an airtight container in the refrigerator for up to 3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
