One of this month’s recipe assignments for the Tuesdays with Dorie group from Dorie’s Cookies is for Strawberry Shortcake Cookies. It’s strawberry season, so it’s a great time to whip up a batch of these cookies. I’m happy to say that this is a very simple recipe that comes together very quickly.
The recipe for these Strawberry Shortcake Cookies has three parts: bake small cakes, make whipped cream, and slice strawberries. Dorie suggested using Strawberry Compote when assembling these tiny cakes, but I opted to use strawberry jam because I was feeling lazy.
The cakes were incredibly easy to make, only requiring simple ingredients. The only surprised I encountered was when turning out the cakes from the muffin tins, the edges were really crunchy. I used a small offset spatula to loosen the sides a little, and each time I moved the the spatula to loosen a new spot, I heard a loud CRUNCH. After layering the cake with jam, whipped cream, and strawberries, the cakes softened nicely and were really nice to eat. This recipe is a keeper!