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Strawberry Shortcake


For the cookie:
-350 g all-purpose flour. (3 cups + 2 tablesspoons)
-50 g white sugar. (1/4 cup)
-1 pinch of salt. 
-1+ 1/2 tablespoons baking powder (like Royal).
-120 g cold butter cut in cubes. (1 stick)
-280 g heavy cream. (1 cup + 4 tablespoons). 
Cream cheese filling:
-120 g heavy cream. (1/2 cup).
-160 g cream cheese (1/2 cup+ 2 tablesspoons).
-30 g icing sugar. (3 tablesspoons) You can add more sugar if you like.
-Fresh fruit, strawberries if possible. 
1. First, we prepare a bowl to mix all our cookie ingredients. 
2. Mix the flour, salt, sugar and baking powder. 
3. Add the butter cut in cubes to the mix and using your hands or two forks ( a party cutter would be usefull) creating crumbs with the butter and dry ingredients. You will have a sandy texture with crumbs.
4, Add the cold whipping cream and integrate all the ingredients. You don’t need to overmix the dough. 
5. Cover the cookie dough and let it cool some minutes into the fridge. 
6. Cut your dough with a knife or a cookie cutter. You can put one cookie on the top of other one as a “sandwich” cookie on each. 
7.Let the cookies cool into the fridge for half an hour into the fridge before baking  them, this way they will have the perfect shape, and sprinkle some sugar on top of the cookies. 
8. Pre-heat your oven 180º Celsius (356º Fahrenheit).
9. Place your cookies on your cookie tray or baking tray, and cover it with baking paper, remember we used butter on this recipe. 
8. Bake your cookies for 15-20 minutes, until they brown.
9. Let them cool for more than 1 hour before serving.
Cream cheese filling:
10. Whisk the cream cheese lightly to soften it. 
11. Add the heavy cream and keep whisking. 
12. Add 30 g (3 tablespoons) icing sugar and keep whisking until you have whipped cream texture. 
13. Fill each cookie with cream cheese and fresh strawberries before serving.