Strawberry Shortcake Cookies

Instructions

For the Strawberry Jam

Add the diced strawberries and sugar to a medium pot over medium heat.
14 oz (396 g) fresh strawberries, hulled and finely diced, 1/4 cup (50) granulated white sugar
Cook for about 45 minutes, smashing half way through with a wooden spoon. Be sure to stir continuously, and regulate the heat, towards the end of the time as the jam will start sticking to the bottom of the pan as it gets thicker.
The strawberry jam should be very thick and reduced to a scant 1/2 cup (120 ml).
Transfer the jam to a bowl, cover with plastic wrap and pop it in the fridge to chill while working on the dough.

For the Shortcake Crumble

Preheat the oven to 350℉ (175℃). Line a cookie sheet with parchment paper.
Add the flour, sugar and salt to a medium bowl. Whisk together.
1/2 cup (62 g) all-purpose flour, 1 tbsp (12 g )sugar, 1/8 tsp salt
Add in the cold, cubed butter. Using your fingers, or a pastry cutter, cut the butter into the flour until the mixture resembles small crumbs.
3 tbsp (42 g )butter, cold and cut in small cubes
Sprinkle the crumble mixture evenly onto the middle of the cookie sheet. Bake the crumble for 10-12 minutes, stirring half way through, until it's a light golden color.
Let it cool, then transfer it to a small bowl and set aside for later use.

For the Cookies

Preheat the oven to 350℉ (175℃) if not still preheated. Line an additional cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
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
In a large bowl cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
(You can also use the bowl of a stand mixer fit with a paddle attachment.)
1 cup (200 g) granulated white sugar, 1 cup (227 g) unsalted butter, very softened
Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.
1 egg, at room temperature, 2 tsp vanilla
Add in the white chocolate, and fold it into the cookie dough with a rubber spatula.
6 oz (170 g) white chocolate bars, chopped
Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section of dough. Add 1/4 of the dough on top of that section and spoon 1/4 of the jam on top. Repeat twice more. (Basically, we are trying to evenly disperse the jam!)
"Cut" the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way, you'll want there to be little pockets of jam throughout the dough.
Scoop the dough into 22 portions with a 2 tbsp cookie scoop. (The scoop should be slightly overfilled.)
Place the cookie dough scoops at least 2 inches apart on the baking sheets. Press down lightly with your finger tips to slightly flatten each scoop. (See photo in the blog post above.)
Bake 6 cookies at a time.
Bake the cookies for 10-11 minutes.
(When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely.

For the Mascarpone Whipped Cream

Add the mascarpone and powdered sugar to a medium bowl. Mix together with an electric mixer on low speed just until combined.
4 oz (113 g) mascarpone, 3 tbsp (25 g) powdered sugar
Add in half of the cream and mix on medium speed just until very soft peaks form. (Don't over mix.)
1 cup (240 ml) heavy cream
Add in the rest of the cream and mix on medium speed until soft peaks form.
(Cream has a funny way of looking like it's not whipped enough, to being too whipped, so it's better to mix less and have it be softer. As you put it into the piping bag and then begin piping it, more air gets added to the cream and whips it more, so it's better to start off with softer whipped cream.)
Transfer the whipped cream to piping bag fit with a decorative tip, I used a small round tip.
Pipe whipped cream onto each cookie, then sprinkle the shortcake crumble on top and add a fresh strawberry slice. Then serve :)
strawberry slices, for topping the cookies with

Strawberry Shortcake Cookies

Ingredients

For the Strawberry Jam

For the Shortcake Crumble

For the Cookies

For the Mascarpone Whipped Cream

Instructions

For the Strawberry Jam

For the Shortcake Crumble

For the Cookies

For the Mascarpone Whipped Cream