Strawberries are in season right now, so we're celebrating Strawberry Week at Itty Bitty Bakers! We are sharing a recipe for Strawberry Shortcake Cookies from last year's summer camp. The kids (and teachers) devoured these soft cookies. The combination of cream cheese, fresh strawberries, and white chocolate morsels truly makes this cookie taste like a strawberry shortcake.
If time permits, make sure to let the strawberries dry on paper towels before adding them to the cookie dough. Fresh strawberries have lots of water, and this can help prevent the cookie dough from being too wet.
Even if you can't make it to a u-pick farm, many local farmer's markets or nurseries, such as Andy's Market or Burnette Farms, carry fresh strawberries from local farms.
Strawberry Shortcake Cookies
Yield: about 24 cookies
10 tablespoons butter, softened 4 ounces cream cheese, softened
1 cup sugar 1 egg 1 tsp vanilla 2 cups all-purpose flour 1⁄2 teaspoon baking powder 1⁄2 teaspoon salt 1⁄4 teaspoon baking soda 1 cup white chocolate morsels 1 cup fresh strawberries, diced
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Using an electric mixer, cream together butter and cream cheese.
Once creamed, add in the sugar, egg, and vanilla and mix until blended.
Turn off the mixer, and add the flour, baking powder, salt, and baking soda.
Using a rubber spatula, work in the dry ingredients until a dough forms.
Fold in the white chocolate morsels and strawberries.
Drop cookie dough by tablespoons onto prepared baking sheet.
Bake for 10-14 minutes, or until golden brown on top. Transfer cookies to a cooling rack to cool completely.