Description
These Strawberry Shortcake Cookies are bursting with fresh flavor and topped with creamy mascarpone. Simple to make, they are a delightful treat for any occasion—great for gatherings or a sweet snack at home.
Ingredients
Scale
- 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
- 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
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 6 oz (170 g) white chocolate bars, chopped
- 4 oz (113 g) mascarpone
- 3 tbsp (25 g) powdered sugar
- 1 cup (240 ml) heavy cream
- strawberry slices, for topping the cookies
Instructions
- In a medium pot, combine the diced strawberries and 1/4 cup granulated sugar over medium heat.
- Cook for approximately 45 minutes, smashing the strawberries halfway through with a wooden spoon. Stir continuously and adjust the heat as needed to prevent sticking. The jam should become very thick and reduce to around 1/2 cup.
- Once thickened, transfer the strawberry jam to a bowl, cover with plastic wrap, and chill in the fridge while preparing the dough.
Notes
Ensure strawberries are finely diced for even cooking.
The jam can be made ahead of time and stored in the refrigerator for up to a week.
For a lighter topping, consider using whipped cream instead of mascarpone.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg