Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (60g) crushed shortcake or sponge cake
- 1/2 cup (75g) chopped fresh strawberries
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and both sugars until light and fluffy, about 3 minutes.
- Beat in egg and vanilla until fully incorporated.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to butter mixture, mixing just until combined.
- Fold in crushed shortcake and chopped strawberries.
- Scoop dough into 1.5 tbsp portions, spacing 2 inches apart on baking sheets.
- Bake 11–13 minutes until edges are golden and centers look set.
- Cool on sheets for 5 minutes, then transfer to wire racks. Dust with powdered sugar before serving.
Notes
- For best texture, use room-temperature butter and dry strawberries thoroughly before chopping.
- Shortcake crumbs can be made from store-bought sponge cake or leftover shortcake.
- Do not overbake—cookies firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 125 Kcal
- Sugar: 9g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
