Somewhere between a fresh summer strawberry shortcake and a super moist sugar cookie – these little treats land.
The mascarpone cheese keeps them super soft and a little tangy – the strawberries create the magic, and the butter, white chocolate, and sugar do the rest! Enjoy!!
Strawberry Shortcake White Chocolate Cookie Cakes
Strawberry Shortcake White Chocolate Cookie Cakes
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. sea salt
1/2 cup butter, room temperature
8 oz mascarpone cheese, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoons vanilla extract
1 1/2 cups chopped fresh strawberries, chopped
1 Tbs. flour
11.oz white chocolate chips
1 Tbs. sanding sugar
Preheat the oven to 350 degrees.
In a smallish bowl, whisk together the flour, baking powder, and sea salt. Set aside.
In a stand mixer, beat together the butter and mascarpone cheese until smooth. Add the sugar, eggs, and vanilla. Beat again until creamy.
Add the flour mixture and mix until well combined.
In a separate bowl, toss the chopped strawberries with 1 Tbs. flour and 1 Tbs. sugar.
Fold the white chocolate chips and dusted strawberries into the batter.
Chill for 10 minutes.
Transfer the cookie cake dough to several ramekins.
Bake for about 40 minutes, until turning golden brown.
Cool thoroughly before inverting and serving with whipped cream or vanilla bean ice cream!
