Strawberry and cream cookie cakes

Sweet and buttery strawberry cream cookie cakes

Ah, strawberries and cream. I have been experimenting with capturing these flavours in cake form. I wanted initially to make cookies. But these are more cake-like in texture. Plenty of body, dense, rich and tall. Also creamy and not crumbly like a biscuit. They are a doddle to make, and look super pretty on a dainty afternoon tea plate.

I think I might have to stop buying cream cheese for a while now…

Sweet and buttery strawberry cream cookie cakes

Strawberry and cream cookie cakes

  • Servings: 10
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Ingredients

  • 250g cream cheese
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 ½ cups plain flour
  • 1 tsp baking powder
  • ½ cup sliced strawberries (I used frozen)

Directions

  1. Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
  2. Beat the cream cheese and sugar together in a mixer until light and fluffy.
  3. Add the vanilla, the egg, the flour and baking powder and beat until it forms a smooth dough. Add more flour if it is sticky.
  4. Use your hands to shape balls using approx. ¼ cup of dough for each one. Place onto the baking tray and flatten with your palm. Use your finger to create an indent in the middle of each cake.
  5. Place a slice of strawberry on top of each cake in the indent.
  6. Cook in the oven for 25 mins. Cool on a wire rack before eating!
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