Whimsical Cookie Strawberry Shortcakes

Ingredients 0/16

Step 1

Crush about a quarter of the strawberries with a fork, then toss them together with the rest of the berries, sugar, lemon juice, and lemon zest in a medium bowl. Let this mixture sit for up to an hour so the flavors can meld and the strawberries soften a bit.

Step 2

While the strawberries are soaking, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the cream, eggs, and almond extract.

Step 3

Cut the cold butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until it looks like damp sand. Make a well in the center and pour in the cream mixture. Gently fold everything together with a wooden spoon just until a rough dough forms.

Step 4

Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat it into a ½-inch thick rectangle. Fold it in half, then into quarters, and pat it back out to the same thickness. Do this folding and patting one more time to create layers.

Step 5

Using a 3-inch biscuit cutter, cut out 12 rounds, being careful not to twist the cutter so the edges stay nice and clean. Place the rounds on your prepared baking sheet, leaving about 2 inches between each. Brush the tops with melted butter and sprinkle with sanding sugar for a little sparkle.

Step 6

Bake the shortcakes until golden on top, about 10 to 12 minutes. Once out of the oven, let them cool on a wire rack.

Step 7

While the shortcakes cool, whip up the cream. In a stand mixer bowl, combine heavy cream, powdered sugar, and vanilla bean paste. Beat on medium speed until stiff peaks form, which usually takes around 4 minutes.

Step 8

When everything’s ready, slice the shortcakes in half, pile on the macerated strawberries, and finish with a generous dollop of whipped cream. Enjoy!