This post may contain affiliate links. Read disclosure policy
Would you like to save this?
We'll email this recipe to you, so you can come back to it later!
I planted something like 15 strawberry plants this year. One of them is even still alive! And it has a single red berry on it! Clearly, I’m a master gardener and should be showered with praise.
(Also growing in my container garden, but totally not at all relevant to this recipe, are jalapenos [three of them so far!], squash, zuchinni, cilantro, chives, and tomatoes. Lots and lots of tomatoes.)
I had grand plans for those dead strawberry plants, however all of my plans were based on the strawberry plants not only living, but thriving. I’m not sure why I set myself up for failure like that. I mean, I know that I’m a horrible gardener. I know that I kill everything I look at. Just ask the rose bush in my backyard. I asked it if it was thirsty, it poked me with a thorn, and then it fell over dead. It deserved that death, if you ask me. Being poked with rose thorns hurts, man.
Anyway, I made you cookies. Strawberry shortcake cookies. Then I sneaked some ice cream in there and made everything extra super delicious. Messy, yes. Still delicious, though.
Please forgive me if blog posting is a bit light this week. My husband’s grandpa passed away on Sunday, so I’m taking a bit of time to be with family, love on my hubby, and give my little ones extra hugs and kisses.
Strawberry Shortcake Cookies & Ice Cream Sandwiches
Ingredients
- 2 cups 12 ounces hulled and diced strawberries
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter cut into small pieces
- 2/3 cup heavy cream
- vanilla ice cream optional
Instructions
- Preheat the oven to 375 degrees.
- Combine the strawberries, 2 tablespoons sugar, and lemon juice and set aside.
- Whisk together the flour, baking powder, salt, and remaining 1/2 cup of sugar. Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the cream until the dough begins to come together and then stir in the strawberries.
- Use a large cookie scoop to drop cookie dough onto baking sheet lined with parchment.
- Bake until golden brown, about 24 minutes. Cool completely on a wire rack.
- If making into ice cream sandwiches, flip half of the cookies over and top with a tablespoon or so of vanilla ice cream. Place the remaining cookies on top and press down lightly. Freeze for 30 minutes to allow the ice cream to firm back up before serving.
Nutrition Information:
recipe from Martha Stewart
Nostalgia Products says
These look absolutely delicious! Strawberry Shortcake + Cookies + Ice Cream = Complete Happiness!
So very sorry to hear about your loss. Sounds like time with family is just what you need.
Savannah says
Hey There. I found your weblog the use of msn. That is
a really well written article. I’ll be sure to bookmark it aand
ccome back to read more of your helpful info.Thanks
foor the post. I’ll certainly comeback.
olafia the baker says
I made these cookies, was disappointed even with extra sugar they ended up very biscuit-like and the strawberry was barely noticeable I then added 1/4 cup more sugar and still the consistency wasn’t like a cookie should be, baked it anyway, almost same result.
I guess with icecream it would have been good but a cookie shouldn’t need icecream to make it taste good.
1.5/5 stars.
grace says
so sorry for your family’s loss, karly! i’m also sorry that your strawberry-growing skills are not up to par. all i can say is at least you got one berry–it’s more than i’ve ever done! 🙂
great idea for cookie sandwiches–pretty and delicious!
Jessica says
Oh man! These sound absolutely fabulous! I seriously can not wait to try these!
Margaret says
Oh. My. you sure can do a lot with ONE strawberry!! LOL Those sure do look tasty!! Bet Martha’s didn’t look that good.
I am sorry about his G’father. I still miss mine after 30 years.