This started out as a total disaster. I had grand plans of making Amerikaners also (known as Black and White Cookies) with sprinkles and lemon for Fourth of July. As I made the dough it seemed a little off. If you follow along in my Instagram stories you know what I mean. The dough was REALLY thick. The directed portions were large. When I pulled them from the oven they much more resembled dense biscuits over cake-y cookies. Looking back, I realized I left out AN ENTIRE INGREDIENT (milk) But it all worked out in the end.
Anyway, I was devastated. Both because my recipe failed and I was looking forward to Amerikaners. I haven’t had any since we lived in Italy and a German friend made some (should have gotten her recipe!) But then I tried one of my failed cookies. Lemony and dense, I immediately knew what I could use them for.
The lemony “cookie” (they are more like biscuits to me) was perfect for strawberry shortcakes! I took out my strawberries and put them in a bowls with some sugar and whipped some heavy cream and Boom! Strawberry Shortcakes.
Eaten alone, the cookie/biscuits are not too sweet with a hint of lemon. Topped with strawberries and whipped cream the lemon flavor really pops. The juice from the berries soaks into the cookie/biscuit and the whipped cream is cool on top of the ripe strawberries. If I had to describe the taste with one word it would be summer.
Lemon Cookie Strawberry Shortcakes
Inspired by: This recipe
- 9 tablespoons butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 1/2 cups flour
- 2 teaspoons baking soda
- Sprinkles (if you want)
- 1 cup sliced strawberries
- 3 tablespoons sugar
- One cup whipping cream
- 1/8 cup sugar
Pre-heat oven to 350°F.
Beat butter and sugar together in an electric mixer or large bowl. Add eggs one at a time, beating after each addition. Add vanilla and lemon extracts. Combine flour and baking soda in another bowl. Add dry ingredients to wet ingredients in three batches, mixing well after each addition.
Scoop 1/4 cup batter onto a cookie sheet lined with parchment paper or a silpat. Bake for 20 minutes.
While those are baking, put your strawberries and sugar into a bowl. Let sit for at least 30 minutes to allow the strawberries and sugar to combine, forming a nice juice. (aka macerating the strawberries).
Either with an electric mixer or by hand with a whisk and a clean bowl, fiercely whip the heavy cream and sugar until thick and fluffy. (With my mixer this took about 1 minute and 30 seconds on high).
Cut a cooled biscuit in half and top with strawberries and whipped cream!