All the amazing flavors of a cake but less time and almost zero effort!
Strawberry Shortcake Cookies just became my new obsession!
It’s my new hybrid cake cookie with only five ingredients and they bake up in 15 minutes!
Just enough time to whip up a quick stove top strawberry compote
and of course nowadays vegan whipped cream practically makes itself!
Be sure to check out the chocolate version ~ German Chocolate Cake Cookies!
Not sponsored by any product or company below
Notes for Success
This is an a la minute dessert meaning the strawberry shortcake cookies should only be assembled with the compote and the whipped cream just before serving and not ahead of time or they will get soggy and the whipped cream will be unstable.
However you can make the cookies ahead of time and refrigerate them wrapped well for up to 1 week or freeze them for up to 1 month. The strawberry compote can be made up to 3 days in advance and kept refrigerated until needed. It is always best to whip the cream just before serving
Of course you can make these completely shelf stable for up to 1 day by using my No Cream Cheese Icing Recipe!
Weighing your ingredients with a scale will always give the best results however this is a very simple and forgiving recipe!
For the compote if you are using frozen strawberries leave out the 2 Tbs of water as the frozen strawberries will produce much liquid
Scoopingg the cookies for a perfect uniform size is recommended and I use a 2 ounce scoop for 8 perfect cookies
Strawberry Shortcake Cookies
Ingredients
For the Cake Cookies
- 1½ cups All Purpose Flour 188g
- 1¼ teaspoon Baking Powder
- ½ cup Granulated Sugar 100g
- ¼ teaspoon Salt
- 6 Tbs Vegan Butter 85g
- 3 Tbs Plant Milk 90ml
- 1 teaspoon Vanilla Extract 5ml
For the Strawberry Compote
- 1 cup Fresh Strawberries
- 2 Tbs Granulated Sugar 28g
- 2 Tbs Water
- 1 teaspoon Cornstarch
- 2 teaspoon Water
Instructions
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Preheat the oven to 350℉
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First prepare the cake cookies by combining the flour, sugar, baking powder & salt in a large mixing bowl. Whisk or sift to distribute the ingredients evenly
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Melt the vegan butter then combine it with the plant milk & vanilla extract then add to the dry ingredients in the mixing bowl, whisk or mix by hand with a spatula. The batter will look smooth & slightly shiny & stiff enough to roll by hand although I use a scoop
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Scoop with a 2 ounce scoop onto a parchment lined sheet pan spaced 2″ apart & bake in the preheated oven for 15 minutes or until lightly golden & no longer raw in the centers
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Cool completely while you prepare the strawberry compote: In a small sauce pot combine the chopped strawberries with the sugar & first measure of water over medium heat until it comes to a low boil
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Combine the 2 teaspoons water with the cornstarch & whisk to a slurry add this to the boiling berries & stir for 15 seconds
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Remove from the heat & cool completely to cold while you prepare the whipped cream according to the package of the brand you are using or recipe instructions
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Once the cookies & compote are cold assemble the cookies just before serving & not ahead of time or they will get soggy & the whipped cream will melt
Notes
Storage Strawberry shortcake cookies should be assembled a la minute, meaning just before serving. However you can make the cookies ahead of time & refrigerate them wrapped well for up to 1 week or freeze them for up to 1 month. The strawberry compote can be made up to 3 days in advance & kept refrigerated until needed. It is always best to whip the cream just before serving
