Ingredients

Shortcake Crumb

• ¼ cup granulated sugar
• 1 tbsp light brown sugar, packed
• 6 tbsp all-purpose flour
• 1/2 teaspoon baking powder
• 4 tbsp canola or vegetable oil
• ½ teaspoon clear vanilla extract

Strawberry Cookie Dough

• ⅔ cup diced fresh strawberries
• 1 teaspoon lemon juice
• 12 tbsp unsalted butter, room temperature
• 1 cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 2 cups + 2 tbsp all-purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1/2 cup shortcake crumbs (from above)

Instructions

1. Preheat the oven to 300°F (150°C).
2. Make shortcake crumbs, bake 15–18 min until golden, cool.
3. Toss strawberries with lemon juice.
4. Cream butter and sugars until fluffy.
5. Mix in egg, yolk, vanilla.
6. Add dry ingredients until nearly combined.
7. Fold in strawberries + ½ cup crumbs.
8. Scoop dough, top with crumbs.
9. Freeze 2–3 hours (or overnight).
10. Bake at 350°F (180°C) 9–11 min (small) or 12–14 min (large).
11. Cool 15 minutes before removing.