Ingredients
For the Cookies:
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cubed
¾ cup heavy cream (plus extra for brushing)
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Optional Garnish:
Fresh strawberry slices
Mint leaves for decoration
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs.Add Cream & Strawberries:
Pour in heavy cream and vanilla extract, stirring just until combined. Gently fold in diced strawberries without overmixing.Shape & Bake:
Scoop tablespoon-sized portions of dough onto the baking sheet, leaving 2 inches between cookies. Brush tops with cream. Bake for 15–18 minutes, or until golden. Cool completely.Make Whipped Cream:
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.Decorate & Serve:
Top each cooled cookie with whipped cream, a strawberry slice, and a mint leaf. Serve immediately and enjoy!
Notes
For extra flavor, toss strawberries in 1 teaspoon of sugar before folding into the dough.
Cookies can be stored (without cream) in an airtight container for up to 2 days.
Top with whipped cream just before serving to keep them fresh and fluffy.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American with a Greek twist
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1 g
- Protein: 2g
- Cholesterol: 28mg