HomeRecipesBerry Shortcake Cookies
Berry Shortcake Cookies
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These tender, scone-like cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert. This recipe would also work beautifully with other favourite berries, such as raspberries, blueberries, even dark, delicious blackberries.


Ingredients
2 cups
strawberries, hulled and cut into 1/4” dice
1 tsp
fresh lemon juice
2 tbsp, divided
2 cups
all-purpose flour
2 tsp
baking powder
12 tsp
Sea Salt, coarsely grated
12 cup
sugar
13 cup
cold unsalted butter, cubed
23 cup
heavy cream or unsweetened evaporated milk
icing sugar, for dusting

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 375° F (190°C).
  2. In a mixing bowl, combine strawberries, lemon juice, and 1 tbsp Summer Berry Sweet Dip Mix.
  3. In another large bowl, using Pano Wire Whisk, whisk flour, baking powder, Salt, and sugar. With a pastry cutter, cut or rub in butter with your fingers until mixture resembles coarse crumbs.
  4. Stir in cream until dough starts to come together, then gently stir in strawberry mixture. The dough will be a little wet.
  5. Using a 1 12” ice cream scoop or a tablespoon, drop dough onto a Sheet Pan lined with a Sheet Pan Liner, spacing 2” apart. Sprinkle with remaining Summer Berry.
  6. Bake until golden brown, approximately 22–25 minutes. Remove and transfer to a cooling rack, and let cool.
  7. Just before serving, dust with icing sugar. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 2 days.
Tips

For that extra luscious level, warm cookies in the oven, and serve with Chantilly or clotted cream. 

Nutritional Information

Per serving (1 cookie): Calories 110, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 15 g (Fiber 1 g, Sugars 6 g), Protein 1 g.

Berry Shortcake Cookies
45 min
24 cookies
$0.25/serving
What you'll need
Summer Berry Sweet Dip MixSummer Berry Sweet Dip Mix
Summer Berry Sweet Dip Mix
104 Reviews
$9.50
Sheet PanSheet Pan
Sheet Pan
33 Reviews
$25.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
65 Reviews
$22.00
HomeRecipesBerry Shortcake Cookies
Berry Shortcake Cookies
Recipe description
Berry Shortcake Cookies
Share it!

Ingredients
2 cups
strawberries, hulled and cut into 1/4” dice
1 tsp
fresh lemon juice
2 tbsp, divided
2 cups
all-purpose flour
2 tsp
baking powder
12 tsp
Sea Salt, coarsely grated
12 cup
sugar
13 cup
cold unsalted butter, cubed
23 cup
heavy cream or unsweetened evaporated milk
icing sugar, for dusting
45 min
24 cookies
$0.25/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat oven to 375° F (190°C).
  2. In a mixing bowl, combine strawberries, lemon juice, and 1 tbsp Summer Berry Sweet Dip Mix.
  3. In another large bowl, using Pano Wire Whisk, whisk flour, baking powder, Salt, and sugar. With a pastry cutter, cut or rub in butter with your fingers until mixture resembles coarse crumbs.
  4. Stir in cream until dough starts to come together, then gently stir in strawberry mixture. The dough will be a little wet.
  5. Using a 1 12” ice cream scoop or a tablespoon, drop dough onto a Sheet Pan lined with a Sheet Pan Liner, spacing 2” apart. Sprinkle with remaining Summer Berry.
  6. Bake until golden brown, approximately 22–25 minutes. Remove and transfer to a cooling rack, and let cool.
  7. Just before serving, dust with icing sugar. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 2 days.
What you'll need
Summer Berry Sweet Dip MixSummer Berry Sweet Dip Mix
Summer Berry Sweet Dip Mix
104 Reviews
$9.50
Sheet PanSheet Pan
Sheet Pan
33 Reviews
$25.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
65 Reviews
$22.00
Tips

For that extra luscious level, warm cookies in the oven, and serve with Chantilly or clotted cream. 

Nutritional Information

Per serving (1 cookie): Calories 110, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 15 g (Fiber 1 g, Sugars 6 g), Protein 1 g.

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