Strawberries and Cream White Chocolate Chip Cookies

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These vibrant pink cookies, bursting with the flavours of sweet, fresh strawberries and creamy chunks of white chocolate, are a delightful tribute to the classic strawberries and cream synonymous with the All England Tennis Championship in Wimbledon. Not only do they capture the essence of this beloved combination of flavours, but their vibrant pink colour adds a visually appealing touch. These cookies are the perfect treat for anyone who appreciates the delightful blend of strawberries and cream.

During a regular Championship around 28,000 kilos of strawberries are sold every year; this is equivalent to 2 million strawberries, served with roughly 10,000 litres of cream. Along with Pimm’s and thunderstorms, this simple dessert has become synonymous with the tennis.

How can I serve these cookies?

Strawberries and cream are synonymous with Wimbledon and this is a great way to enjoy them, prepared in advance and served with a cup of tea or coffee. Or why not use them to sandwich some ice cream and make a wonderful ice cream sandwich?

Why are the strawberries roasted?

Roasting the strawberries with a touch of sugar, concentrates and deepens their flavour. A lot of liquid is evaporated off and this means you can add more strawberries, and hence more flavour, to the mix. Adding the fruit will give you a slightly ‘cakey’ texture to the cookies, which is simply delicious

How to make Strawberries and Cream White Chocolate Chip Cookies

The recipe is based on my Chocolate Chip Cookies – Core Recipe. The changes I made were:

• include some roast strawberry puree into the cookies.
• reduce the sugar in the cookies slightly to compensate for added sugar cooked with the strawberries

Collect all your ingredients together:

Strawberries –

• fresh strawberries
• caster sugar

Cookies –

• unsalted butter, at room temperature
• caster sugar 
• vanilla extract/paste
• fine salt 
• egg 
• plain/all-purpose flour 
• baking powder 
• 100g white chocolate, chopped, or white chocolate chips
• plus extra 80g white chocolate chunks/chips to stick on top of the cookie dough before cooking

How to make these wonderful, summery cookies:

1. First, prepare the strawberries: hull and chop the strawberries, tip onto a baking tray, sprinkle with the sugar and mix well. Shake the pan to ensure an even layer on the base of the pan.
2. Cook for 45 minutes – if your oven cooks slightly unevenly, turn the tray half-way through cooking.
3. After 45 minutes, remove from the oven, stir well and then return to the oven for a further 15 minutes. Take out of the oven and set on one side to cool.
4. When cool, puree the strawberries in a food processor.
5. Make the cookies: make sure the butter is at room temperature. If you need information on softening butter, see here. Put the butter, salt and sugar into a large bowl and, using an electric whisk, beat until fluffy. This should take 3-4 minutes. 
6. Add the egg and vanilla extract/paste and whisk until thoroughly mixed.
7. Scrape in the strawberry mix from the food processor and beat again.
8. Add the flour and baking powder to the butter mixture and beat, on a slow speed, until almost entirely incorporated.  Alternatively, fold in the flour by hand.
9. Fold in 100g chopped white chocolate.
10. Use a small ice cream scoop or a spoon to divide the mixture into balls, roughly 30g each – you should make around 28 cookies. The final cookie is often devoid of chocolate chunks – stick a few into the base of the last cookie.
11. Place, spread out on baking sheets lined with baking parchment.
12. Use the remaining chocolate chunks/chips to stick onto the top of each cookie.
13. Bake the cookies: place the dough balls spread out on a baking sheet and bake in a pre-heated oven for 10 – 12 minutes.
    • Baking one tray at a time: bake in a pre-heated oven for 10 – 12 minutes. (I cook mine for 11 minutes.)
    • Baking two trays at a time: add one minute to the total time to cook. Bake for half this time and then quickly swap the trays over i.e. put the top tray on the lower shelf and the tray from the lower shelf on the higher shelf and cook for the remaining time.(So for one tray I cook for 11 minutes. For two trays I cook for 6 minutes, swap the trays and then cook for another 6 minutes = 12 in total.)  
    • The cookies are cooked when: they have spread out, are starting to very lightly brown on the edges and look slightly underdone. They should still be soft in the middle.
14. Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.

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Can I bake these cookies directly from the fridge?

Unlike many recipes, these cookies do not have to be chilled prior to baking. They can be cooked as soon as they are made. However, if you want to prepare the dough ahead of time, simply store them covered in the fridge for up to 3 days and then bake them, directly from the fridge, when you are ready.

What is the best way to store these cookies?

When you store cookies, it is important to cover them and store in an airtight container. They keep well for 3 – 4 days at room temperature or 5 – 6 days in the fridge. However, if you are storing them in the fridge, remember to take them out to warm up to room temperature before you serve them.

Can I freeze these cookies?

Yes you can! You can freeze the cookies prior to cooking and after cooking.

Freeze prior to cooking:

One of the wonderful things about this recipe (and most cookies in general to be fair) is that you can make a big batch and freeze them uncooked, but oven ready. To freeze, place them on a baking parchment lined board or baking tray, cover with cling film and place in the freezer until solid. As soon as the dough balls are frozen, they can be transferred into labelled freezer bags or containers. They can be cooked directly from frozen. Freshly baked warm cookies on demand – what is not to like?

Cook directly from the freezer:

Bake directly from frozen, as described in the recipe. Simply allow 1 – 2 extra minutes bake time.

Freeze after cooking:

These cookies can also be frozen after you have cooked them. Freeze in labelled or sealed containers/bags for up to 3 months.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.