Ingredients

The following ingredients have 7 Servings
  • 2 1/4 cups + 2 Tbsp cake flour
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (14g) freeze dried strawberries
  • 1/2 cup butter
  • 1/4 cup unflavored shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 1 tsp vanilla extract
  • pink gel food coloring (, optional)
  • 1/3 cup butter (, softened)
  • 1/3 cup (5g) freeze dried strawberries
  • 3 Tbsp fresh strawberry puree ((from about 3/4 cup fresh))
  • 1 tsp fresh lime or lemon juice
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar

Instruction

  • FOR THE COOKIES: In a mixing bowl, whisk together cake flour, cornstarch, baking powder and salt for 30 seconds. Add 1 cup freeze dried strawberries to a food processor and pulse until ground into a fine powder. Sift ground strawberries through a fine mesh strainer (to remove seeds and the few small pieces remaining) into the flour mixture and whisk to combine.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, shortening and sugar on medium speed until very pale and fluffy, about 4 minutes. Mix in egg, then mix in egg white and vanilla.
  • Blend in food coloring if desired (I added 1 toothpick swish, dipped in gel). With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
  • Scoop dough out about 3 Tbsp (50 g each) at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to about 1/3-inch thick (so you should have about a 2 3/4 " circle).
  • Transfer flattened dough to parchment paper lined baking sheets and repeat process with remaining dough. Bake in preheated oven 8 - 9 minutes. Allow to cool 2 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Strawberry Frosting.
  • FOR THE FROSTING: In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter until pale and fluffy. Meanwhile, pulse 1/3 cup freeze dried strawberries in the food processor until finely ground.
  • Using a fine mesh strainer to remove seeds, sift freeze dried strawberries over butter and mix to combined. Stir in 3 Tbsp fresh strawberry puree, lime or lemon juice and vanilla extract (mixture will look separated and that's okay). Slowly mix in powdered sugar and whip until well combined.