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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8

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

For the Icing

Instructions
 

  • Preheat the oven to 350℉
  • 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
  • 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
  • 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
  • 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
  • Combine the 2 teaspoons water with the cornstarch & whisk to a slurry add this to the boiling berries & stir for 15 seconds
  • 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
  • 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

Be sure to read the notes for success section above the recipe
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
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