Print

Strawberry Shortcake Cookies with Mascarpone Whipped Cream and Shortcake Crumble Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

These Strawberry Shortcake Cookies are a delightful twist on a classic dessert, combining soft white chocolate-studded cookies with pockets of homemade strawberry jam. Topped with mascarpone whipped cream, shortcake crumble, and fresh strawberry slices, they capture all the flavors of strawberry shortcake in a perfectly portable cookie form.

Ingredients

Strawberry Jam

  • 14 oz (396 g) fresh strawberries, hulled and finely diced
  • 1/4 cup (50 g) granulated white sugar
  • 1/2 cup (62 g) all-purpose flour
  • 1 tbsp (12 g) sugar
  • 1/8 tsp salt

Shortcake Crumble

  • 3 tbsp (42 g) butter, cold and cut in small cubes
  • 2 3/4 cups (344 g) all purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar

Cookies

  • 1 cup (227 g) unsalted butter, very softened
  • 1 egg, at room temperature
  • 2 tsp vanilla bean paste
  • 6 oz (170 g) white chocolate bars, chopped

Mascarpone Whipped Cream

  • 4 oz (113 g) mascarpone
  • 3 tbsp (25 g) powdered sugar
  • 1 cup (240 ml) heavy cream

Topping

  • Strawberry slices, for topping the cookies

Instructions

  1. Make the Strawberry Jam: Combine diced strawberries and sugar in a medium pot over medium heat. Cook for about 45 minutes, mashing halfway through and stirring constantly. Adjust heat toward the end to prevent sticking as the jam thickens and reduces to roughly 1/2 cup. Transfer to a bowl, cover with plastic wrap, and chill in the fridge.
  2. Prepare Shortcake Crumble: Preheat oven to 350℉ (175℃) and line a cookie sheet with parchment paper. Whisk together flour, sugar, and salt in a bowl. Cut cold butter into the flour mixture using your fingers or a pastry cutter until small crumbs form. Spread crumble evenly on cookie sheet and bake 10-12 minutes, stirring halfway through until light golden. Cool and set aside.
  3. Make Cookie Dough: If necessary, preheat oven to 350℉ (175℃) and line another cookie sheet with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat softened butter and granulated sugar on high until fluffy (about 2 minutes). Add egg and vanilla and mix on medium until pale and very fluffy (1-2 minutes). Add dry ingredients, mixing on low just until combined. Fold in chopped white chocolate with a spatula.
  4. Incorporate Jam into Dough: Push 3/4 of the dough to one side. Flatten 1/4 of the dough at the bottom of the bowl, spoon 1/4 of chilled jam on it, then add another 1/4 of dough on top and spoon jam again. Repeat with remaining dough and jam groups. Cut dough into quarters and fold sections gently to create pockets of jam without mixing thoroughly.
  5. Form and Bake Cookies: Using a 2 tbsp cookie scoop (slightly overfilled), portion dough into 22 scoops. Place cookies at least 2 inches apart on baking sheets, then lightly flatten each with fingertips. Bake 6 at a time for 10-11 minutes. After baking, press a large circular cookie cutter around each cookie to shape perfectly. Cool on cookie sheet 10 minutes, then transfer to rack to cool completely.
  6. Prepare Mascarpone Whipped Cream: In a medium bowl, mix mascarpone and powdered sugar on low until combined. Add half the heavy cream and beat on medium until very soft peaks form. Add remaining cream and beat until soft peaks develop. Avoid overwhipping to keep the cream soft and pipeable.
  7. Assemble Cookies: Transfer whipped cream to a piping bag fitted with a decorative tip. Pipe cream onto each cooled cookie, sprinkle with shortcake crumble, and top with a fresh strawberry slice. Serve immediately and enjoy the strawberry shortcake classic flavors in a cookie form.

Notes

  • Be sure to continuously stir the strawberry jam to avoid burning or sticking during cooking.
  • Do not overmix the dough after adding jam to preserve pockets of jam throughout the cookies.
  • Use cold butter for crumble to achieve crumbly texture.
  • If fresh strawberries are not in season, frozen diced strawberries can be used for jam, thawed and drained slightly.
  • For easier shaping, chill the cookie dough briefly before scooping, if needed.
  • Soft peaks in whipped cream mean the cream holds a soft tip when the whisk is lifted; avoid beating past this stage to prevent graininess.
  • Cookies can be stored in an airtight container for up to 3 days at room temperature; add whipped cream just before serving.

Find it online: https://recipeplenty.com/strawberry-shortcake-cookies-with-mascarpone-whipped-cream-and-shortcake-crumble-recipe/