Strawberry Shortcake Cookies

Canada Day long weekend is a great time to get together with family and friends to celebrate being together in this great country – and to eat some delicious food!

Whether you are barbecuing, picnicking, camping or hosting a dinner party, these tender cookies made with cream and studded with sweet strawberries, are a portable version of a classic dessert. They would also be a great alternative to the traditional strawberries and cream enjoyed by tennis fans watching the Wimbledon Championships!

Strawberry Shortcake Cookies

Makes about 3 dozen
(adapted from a Martha Stewart recipe)

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup + 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
½ cup coconut (optional)
½ cup walnuts (optional)
Sanding sugar for sprinkling

Preheat the oven to 375 degrees. Line a baking sheet with baking parchment.
Combine the strawberries, lemon juice, and 2 tablespoons of granulated sugar, set aside.
In a large bowl, whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in the cream until the dough starts to come together, then stir in the strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto the lined baking sheets, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool.
Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.