**Tips for success:**
– Make sure the fat is always cold when making the cookie dough because this will make it flaky.
– Knead the cookie dough very carefully to prevent it from becoming hard as a result of overworking.
For more flavor, you can also add lemon juice or zest to the macerated strawberries.
**Nutrition information: (per serving)**
– Calories: 320
– Total fat: 18 g
– Saturated fat: 11g
– Cholesterol: 55 mg
– Sodium: 260 mg
– Total Carbohydrates: 37g.
– Dietary fiber: 2g.
– Sugars: 15g.
– Proteins: 4 g.
**Variations and substitutions:**
– Consider blueberries, peaches, or raspberries as other seasonal fruits that could be used in place of strawberries for this recipe.
– In a pinch, store-bought cookies or angel food cake would be quick alternatives to making homemade cookies.
– What about whipped creams with flavors like chocolate or almond?
**Frequently asked questions (FAQ):**
Q. Can I make the cookies ahead of time?
A. Yes, you can bake the cookies in advance and store them in an airtight container at room temperature for up to a day. Just before eating them again, warm them in the oven for a few minutes to make sure they are warm again.
Q. Is it allowed to substitute frozen strawberries for fresh strawberries?
A. Although it is always better to use fresh berries because they give better flavor and texture, they can be substituted for frozen ones if fresh fruit is not available; After thawing and draining them, they are macerated as if they were fresh.
Q. Is there a non-dairy substitute available for whipped cream?
No, you cannot use any substitute for heavy cream to make whipped cream. I think it is not the same as coconut cream or dairy-free whipped cream. The temperature should be ice cold before whipping into foam with an electric hand mixer.
