These BERRY SHORTCAKE COOKIES are everything you love about the classic summer dessert but in cookie form – no utensils required!
Summer is upon us! I mean, not technically, but if it’s warm here in Maine, it’s gotta be warm everywhere else, so I declare summer 2016: HERE! So grab a good book, kick up your feet, it’s time to soak up some of that beautiful sun! But don’t forget the dessert!
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Now I don’t know about you guys, but there’s one dessert that screams summer more than anything else. Yes, even s’mores take a backseat to the one and only Strawberry Shortcake.
And since I love adding a bit of a twist to the classics, we’re turning those biscuits into cookies and adding a few more berries into the mix.
Seriously though, just look at those juicy berries! Oh, and did I mention we’re swapping out the traditional whipped cream for a silky cream cheese frosting, yeah, it’s amazing. However, if you want to use whipped cream, got for it, just make sure to add the cream and berries just before consuming.
I promise this is the perfect summer dessert, especially for parties and everyone will be asking for the recipe after! But if you’re in more of a chocolate mood, bring along a few dozen of these Double Chocolate Chip Pudding Cookies, or bring both, then everyone will REALLY love you!
Berry Shortcake Cookies
- 2/3 cup fresh strawberries diced
- 2/3 cup fresh blueberries
- 2/3 cup fresh raspberries
- 3 Tbsp granulated sugar
- 8 oz. full-fat cream cheese softened
- 1 tsp vanilla extract
- 3 cups confectioners' sugar
- 1/4 cup heavy cream
In a large bowl or stand mixer fitted with a paddle attachment, cream together butter and sugar on high speed until light and fluffy, about 2 minutes.
Add the eggs one at a time, scraping down the sides of the bowl as needed.
Add the vanilla and half of the sour cream and mix until combined.
In a large bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients slowly, mixing just until combined.
Mix in the rest of the sour cream slowly and just until combined, do not overmix.
Flour a large piece of plastic wrap and scoop the dough out onto it. It might be easier to split the dough in half and use two pieces. Refrigerate for 1 hour.
Remove dough from refrigerator and preheat oven to 325 degrees F.
Line baking sheet with parchment paper and set aside.
Flour a large flat surface and break off sections of the dough and use a rolling pin to roll out the dough until it's 1/4 inch thick. Use a 3-inch round cookie cutter to cut out the cookies and place them on the prepared cookie sheet about 2 inches apart.
Bake for about 12 minutes, just until edges start to brown, remove from oven and bake off the rest of the cookies. Transfer to a cooling rack to cool completely.
Combine the topping ingredients in a medium bowl and allow to set while cookies cool.
Beat the cream cheese, vanilla, and 1 cup of confectioners' sugar until smooth. Alternately add the remaining confectioners' sugar and heavy cream until combined. Beat on high for 2 to 3 minutes until light and creamy.
Spread on cooled cookies and top with macerated berries, serve the same day.
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