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Strawberry Shortcake Cookies with Mascarpone Whipped Cream and Shortcake Crumble Recipe

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4 from 15 reviews

These Strawberry Shortcake Cookies are a delightful twist on the classic dessert, featuring a rich, buttery cookie dough studded with pockets of homemade thick strawberry jam, topped with mascarpone whipped cream, crunchy shortcake crumble, and fresh strawberry slices. Perfectly balanced between sweet and tangy, they make a delightful treat for gatherings or a special dessert.

  • Total Time: 2 hours 11 minutes
  • Yield: 22 servings

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
  • 1/2 cup (62 g) all-purpose flour
  • 1 tbsp (12 g) sugar
  • 1/8 tsp salt

Cookies

  • 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
  • 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

Garnish

  • Strawberry slices, for topping the cookies

Instructions

  1. Make the Strawberry Jam: In a medium pot over medium heat, add diced strawberries and 1/4 cup granulated sugar. Cook for about 45 minutes, smashing halfway through with a wooden spoon and stirring continuously. Adjust the heat towards the end to prevent sticking as the jam thickens. Once thick and reduced to about 1/2 cup (120 ml), transfer to a bowl, cover with plastic wrap, and chill in the fridge.
  2. Prepare the Shortcake Crumble: Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper. In a medium bowl, whisk together 1/2 cup flour, 1 tbsp sugar, and 1/8 tsp salt. Cut in 3 tbsp cold cubed butter using fingers or a pastry cutter until mixture resembles small crumbs. Spread evenly on the cookie sheet and bake for 10-12 minutes, stirring halfway through, until light golden. Let cool, then transfer to a small bowl for later.
  3. Make the Cookie Dough: Preheat oven to 350°F (175°C) if not already hot. Line another cookie sheet with parchment paper. In a medium bowl, whisk together 2 3/4 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In a large bowl, cream 1 cup softened butter and 1 cup granulated sugar on high speed with an electric mixer until fluffy, about 2 minutes. Add egg and vanilla bean paste; mix on medium until pale and fluffy, 1-2 minutes. Fold in chopped white chocolate.
  4. Incorporate Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten remaining 1/4 dough on the bottom. Spoon 1/4 of the chilled jam over it. Add another 1/4 dough over jam, then spoon 1/4 jam on top. Repeat twice more, layering dough and jam to disperse jam evenly. Use a rubber spatula to cut dough into quarters and fold each section lightly until jam is slightly incorporated but still visible in pockets.
  5. Scoop and Bake Cookies: Using a 2 tbsp cookie scoop (slightly overfilled), portion dough into 22 scoops. Place scoops 2 inches apart on prepared baking sheet. Lightly press each scoop to slightly flatten. Bake 6 cookies at a time for 10-11 minutes. Right after baking, use a large circular cookie cutter to perfect the roundness of each cookie. Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
  6. Prepare Mascarpone Whipped Cream: In a medium bowl, combine mascarpone and powdered sugar. Mix on low speed just until combined. Add half of the heavy cream and mix on medium until very soft peaks form. Add remaining cream and mix on medium just until soft peaks form. Avoid overmixing to keep the cream light and soft. Transfer to a piping bag fitted with a decorative tip.
  7. Assemble Cookies: Pipe mascarpone whipped cream onto each cooled cookie. Sprinkle the shortcake crumble generously on top of the cream. Finish each cookie with a fresh slice of strawberry and serve immediately.

Notes

  • The strawberry jam needs constant stirring towards the end of cooking to avoid burning or sticking to the pot.
  • Ensure cold butter is used for the crumble to achieve the right crumbly texture.
  • Do not overmix the dough once jam is incorporated to maintain pockets of jam in the cookies.
  • Use softened butter for the cookie dough to get light and fluffy texture.
  • Do not overwhip the mascarpone whipped cream; it should have soft peaks for best texture when piping.
  • Cookies can be baked 6 at a time for even baking and easy handling.
  • Pressing cookies slightly before baking helps them retain shape but don’t flatten too much to keep some height.
  • Store cookies in an airtight container in the refrigerator; best consumed within 2 days for freshness.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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