When summer berries are lusciously ripe, one of my favorite things to make is raspberry strawberry shortbread cookies.
While strawberry shortcake is a summer favorite, I like to make these raspberry strawberry shortbread cookies which are a twist on an old standard. I make them small so that they are guilt-free in addition to yummy. Or maybe I just feel less guilty eating a small cookie. Heeheehee. I also made them into bite-sized ice cream sandwiches. They are so amazing. Recipes and how-tos are below!
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What is Raspberry Strawberry Shortbread?
During the summer, berries are ripe and plentiful. Because of this, many summer soirees end with a strawberry shortcake dessert. I have never been a big fan of strawberry shortcakes, so I came up with this recipe to combine the berries of the summer with one of my favorite cookies. A shortbread cookie is sweet, but not too sweet, and just a little bit addictive. I cut mine small so that everyone can keep reaching for “just one more!”
Shortbread cookies, in case you have not had the distinct pleasure of having one before, are made with butter, powdered sugar, and flour. The dough is rolled out and cut with a cookie cutter. I puree the berries before adding them to the dough which adds a pink hue and a hint of berry to shortbread cookies.
Adding the berry puree also lightens up the cookie because I substitute 1/2 cup of berry puree for an entire stick of butter. My original shortbread recipe calls for two sticks of butter, so now they are guilt-free and diet cookies. OK, maybe not diet cookies, but they are definitely a little bit more guilt-free because of their size and the elimination of an entire stick of butter!
During the summer, there are so many choices of ripe berries. For this recipe, I used raspberries and strawberries. You can literally use any berries that you like. Cherries, blueberries, blackberries, boysenberries, huckleberries, and marionberries. There are so many to choose from! I created a berry puree by adding one cup of chopped strawberries and one cup of raspberries to a bowl and using my immersion blender and then blended them together until pureed.
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Cookies are Perfect for Making Ice Cream Sandwiches!
I love options. When serving guests, I always try to have options available for my picky friends (you know who you are). Dessert is no exception. Actually, dessert is a perfect course to offer options.
- 1 Stick Butter, softened
- 1/2 Cup Berry Puree (see below)
- 1 Tsp Vanilla
- 1/2 Cup Powdered Sugar
- 2 Cups Flour
- For Berry Puree:
- 1 Cup Raspberries
- 1 Cup Strawberries chopped
Mix together the wet ingredients, vanilla, softened butter, and berry puree. Add powdered sugar and mix all together. Add flour and mix until smooth and combined.
Shape dough into a disk, wrap in plastic and refrigerate for 15 minutes. (Dough is easier to roll out and less sticky when it is chilled).
On a lightly floured surface, roll out the dough to desired thickness, I rolled mine out to 1/4". Use a cookie cutter in the shape and size you desire to cut the dough. Place the cut cookies onto parchment paper on a quarter sheet and the put cookies in the refrigerator for 15 minutes before baking.
Bake cookies at 350 degrees for 15 minutes or until lightly browned.
Transfer cookies to a wire rack to cool and then store them in an airtight container.
If you want to sweeten these cookies up a little, while the cookies are still warm, dip the tops into granulated sugar. This is optional.
To Make Berry Puree:
Place berries together in a bowl. Using an immersion blender, blend until all berries are pureed. I used raspberries and strawberries, you can use any berries you like!
From my original shortbread recipe, I substituted a half cup of the berry puree for 1 stick of butter, it cuts the fat and adds a hint of berry!
Because I made these raspberry strawberry shortbread cookies in a small size, people who are attempting to avoid big heavy dessert can have just a nibble of a cookie and be satisfied. Just a little bit of sweet.
For those who are all about dessert, I made mini ice cream sandwiches by adding store-bought vanilla ice cream and a slice of frozen berry puree between two cookies to make a mini ice cream sandwich. Keep reading for directions on how to make the mini ice cream sandwiches.
Tricks and Tips for Making Frozen Desserts
Frozen desserts are tricky because of the melt factor. Whenever I am making frozen desserts, I do three things:
- Have all of the materials I need ready and close by
- Work as quickly as possible
- Allow time to refreeze
For these ice cream sandwiches, I started with the frozen berry puree. I completely jerry-rigged how to freeze the berry puree so that I could cut it into slices. I used a cookie cutter the same size as the cookies, wrapped foil around the bottom, and then secured it with a rubber band. Then, I placed the foil-wrapped cookie cutter into a mason jar lid in case of leakage. Next, I filled the cookie cutter with the berry puree and placed it in the freezer overnight.
Extracting the frozen puree is a bit tricky. First, it’s frozen, so you need to thaw it enough to remove it, but you have to work quickly so that it doesn’t melt. I had a plate next to where I was working and as soon as I sliced a round of the puree, I put it on a plate and popped it into the freezer before I started on the next slice. Working next to the freezer helps unless you are looking to add steps to your day!
For the ice cream rounds in the sandwiches, I spread store-bought vanilla ice cream in a 9×12 food storage container about a half-inch thick and froze it overnight. Using the same system as I did with the frozen puree, I worked quickly using a cookie cutter to cut the ice cream, transferred it to a plate, and then back to the freezer to set up.
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Assembling the Ice Cream Sandwiches
Once the puree and ice cream are cut and refrozen. Get your cookies and serving platter ready as well as some paper towels because you will get sticky fingers!
Working quickly again, remove the frozen puree and ice cream and set up an assembly line. Cookie, puree, ice cream, and cookie onto the plate and back into the freezer. Do this until you have made all of your ice cream sandwiches and then freeze them until you are ready to serve.
I created a buffet so that my guests could choose cookies, mini ice cream sandwiches, or both! Both are yummy, but the mini ice cream sandwiches are next level!
I would love it if you made these and then shared your photos. Post your photos on Instagram and tag me and I will repost your photo!
So, there you have it – raspberry strawberry shortbread cookies and mini ice cream sandwiches! What could be better than that? These cookies are the perfect way to celebrate summer and all of its bounty.
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More Great Summer Fruit Recipes!
Easy and Tasty Summer Peach Tart // Robyn’s French Nest
Wild Maine Blueberry Pie // Finding Lovely
Bluberry Crumble Kit for Overnight/Weekend Stays // Most Lovely Things
Simple Summer Fruit Crostata With Lemon Cream Cheese Filling // Twelve On Main
Summer Peach Salad // Paint Me Pink
Peach Crisp with Fresh Peaches // Happy Happy Nester
Raspberry Strawberry Shortbread Cookies // My 100 Year Old Home
Fresh Strawberrry Cream Cheese Cake // Tatertots & Jello
Mini Tri Berry Trifle // Thistlewood Farms
Easy & Delicious Red Wine Sangria // Maison de Cinq
grilled stone fruit and cheese pairings // My Sweet Savannah
Easy Skillet Peach Crumble // Inspiration For Moms
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