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moist strawberry shortcake pinwheels

Moist Strawberry Shortcake Pinwheel Cookies

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Prep Time 25 minutes
Cook Time 12 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 7 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 Stand mixer or hand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Rolling Pin
  • 2 parchment sheet
  • 1 plastic wrap roll
  • 2 rimmed baking sheet
  • 1 wire cooling rack
  • 1 Small saucepan
  • 1 pastry brush
  • 1 sharp knife or bench scraper

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract optional
  • 3/4 cup strawberry jam seedless, thick
  • 1/2 cup freeze-dried strawberries finely crushed
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon cornstarch
  • 1 tablespoon milk cold
  • 1 tablespoon coarse sanding sugar optional

Instructions
 

  • Whisk the flour, baking powder, and salt in a bowl and set aside.
  • Cream the softened butter and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes.
  • Beat in the egg, vanilla extract, and almond extract until fully combined and smooth.
  • Add the dry ingredients to the wet on low speed and mix just until a soft dough forms.
  • Divide the dough roughly in half, then beat the crushed freeze-dried strawberries into one half until evenly pink.
  • Shape each dough half into a rectangle, wrap separately, and chill for 30 minutes to firm.
  • Stir the strawberry jam with lemon juice and cornstarch in a small saucepan over low heat for 2 to 3 minutes until slightly thickened, then cool completely.
  • Roll the plain dough between two parchment sheets to a 9x12-inch rectangle about 1/4 inch thick.
  • Roll the strawberry dough between two parchment sheets to the same 9x12-inch size.
  • Peel the top parchment from both doughs and stack the strawberry dough over the plain dough, aligning edges.
  • Spread a thin, even layer of the cooled jam over the top, leaving a 1/2-inch border on one long edge.
  • Using the parchment to help, roll tightly from the opposite long edge into a log, sealing the border seam.
  • Wrap the log tightly in plastic wrap and chill until very firm, at least 1 hour.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  • Unwrap the dough log, brush lightly with cold milk, and roll in coarse sanding sugar if using.
  • Slice the log into 1/4-inch rounds with a sharp knife, rotating the log slightly after each cut to keep it round.
  • Arrange slices 2 inches apart on prepared sheets and bake 10 to 12 minutes until set and just barely golden at edges.
  • Cool cookies on the sheet 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Use a thick, low-moisture jam to prevent leaking; if your jam is loose, cook it a minute longer until it mounds on a spoon. Keeping the dough cold is key for neat spirals—if it softens while slicing, pop it back in the freezer for 10 minutes. Measure flour by spoon-and-level to avoid a dry dough; if crumbly, add 1 to 2 teaspoons milk until it just comes together. For brighter flavor, add a pinch of citric acid or extra lemon zest to the jam. The dough log can be refrigerated up to 48 hours or frozen for 2 months; slice from frozen, adding 1 to 2 minutes to bake time. Rotate pans halfway for even browning and remove cookies before they color deeply to maintain a soft, shortcake-like texture.
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