Recently, a friend challenged me to make fruit cookies that would be perfect for summer.
The result of this challenge is this delicious strawberry shortcake cookies
And the star of this recipe was…… CARDAMOM! Fresh strawberries and cardamom gave this strawberry shortcake cookies a wonderful aroma when they came out of the oven.
I wish I could bottle that scent and market it because the aroma is very soothing.
Strawberries can be challenging to work with, especially if they are going to be baked using high heat.
The challenge is to make sure that the strawberries don’t get burnt during the baking process and also make sure that they don’t lose their illustrious red color in that same process.
Lucky for me, I have genius friends who came up with a sure-fire way to bake strawberries to perfection!
Last summer, I had a friend make strawberry shortcake using a variation of this recipe.
It was, by far, the best strawberry shortcake I have ever tasted. The blend of butter and flour was just the perfect ratio. She also added whole strawberries and that was a nice touch.
The strawberries melted in my mouth almost immediately. The secret to her recipe was the unsalted butter. She melted half of the butter and then coated the strawberries with it.
Then. she set the strawberries aside for 20 minutes before being put into the batter and baked.
In my recipe, I add a little freshly ground cardamom to the melted butter. After cutting the strawberries into tiny pieces, I marinated them in this butter and cardamom mixture.
Fair warning: This recipe is very heavy on the calorie side. Sorry!
If you want to reduce the calories, don’t marinate the strawberries. Just add them to the recipe directly and add the cardamom to the flour before adding the butter.
This strawberry shortcake cookies recipe was adapted from Martha Stewart’s recipe.
How to Make Strawberry Shortcake Cookies