Strawberry Shortcake Pizookie

@cokocooks

Time for a strawberry shortcake pizookie! I have loved the pizookie series so far, and I decided to ask some of my friends for flavor ideas/request. For this pizookie, my best friend had a very particular idea in her head. She wanted a strawberry shortcake flavor with marshmallows and white chocolate. That is exactly what she got except it is vegan and gluten free. The night before I made this pizookie we went to BJ’s (a restaurant known for pizookies) to try some of the flavors. One of the flavors was strawberry shortcake and I knew exactly what I wanted my homeade pizookie to be like.

Ingredients

The dough starts with some vegan butter and sugar. I used lakanto monk fruit sweetener for the sugar in this recipe, but cane sugar or even coconut sugar should work. I used ground flax to allow to dough to bind together. For the flour, I used oat flour to keep it gluten free friendly.  Another key ingredients in this recipe is some good vanilla. That helps give it the strawberry shortcake vibe. For the mix in’s I added in some freeze dried strawberries. I wanted to get some strawberry flavor without added extra moisture or the taste being to overpowering. These worked out perfect to give just the right balance to the pizookie. Then for some additional sweetness and creaminess, I used a combination of vegan white chocolate chips and dried marshmallows. Feel free to use just one of the mix in’s if that is all you have on hand.

To top the strawberry shortcake pizookie is some vanilla ice cream, and a fresh strawberry compote. I have said it many times that I just love when the ice cream starts to melt over the hot pizookie and you get some of the goey cookie and creamy ice cream. That is the best spoonful. You could also top the cookie with whipped topping and fresh strawberries. It is whatever makes you think of strawberry shortcake.

Strawberry shortcake is not exactly a pizookie flavor I think of when I think of a cookie. Only because I am always such a chocolate fan in a cookie. This pizookie may change my mind. I loved the sweet strawberry butter base with the mix of creamy marshmallows and white chocolate. This was a fun flavor to make for my friends, and it was gone within the day. So if your a strawberry shortcake fan, I recommend making a bigger cookie. It has been so fun challenging to come up with all different pizookie flavors. Hope yall are enjoying and be sure to check out the other pizookies on the blog like my salted caramel pizookie!

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Strawberry Shortcake Pizookie

A buttery cookie base with freeze dried strawberries, white chocolate, and marshmallows.

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 6

Calories 239kcal

Equipment

• 1 8" cast iron skillet

Ingredients

• 1/2 cup vegan butter softened
• 3/4 cup lakanto monk fruit sweetener or cane sugar
• 1 tbsp ground flaxseed
• 1 1/4 cups oat flour
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 1/2 cup freeze dried strawberries lightly crushed
• 2 tbsp mini dried marshmallows see notes
• 2 tbsp white chocolate chips see notes

Toppings

• 1 cup fresh strawberries sliced
• optional ice cream

Instructions

• Preheat the oven to 350 degrees and grease an 8"cast iron skillet
• In a large mixing bowl place the ground flaxseed in with 3 tbsp of water and allow to gel for 3-5 minutes
• Add in the butter and sugar and mix until well combined
• Add in all other ingredients except for marshmallows, strawberries, and white chocolate and stir until well combined
• Fold in the white chocolate, strawberries, and marshmallows, and spread evenly in the cast iron skillet
• Bake for 25-30 minutes until the top is golden brown and the middles starts to set. Allow to cool for 15-20 minutes if you want the middle to set more or eat it warm
• While the pizookie bakes place sliced strawberries in a microwave safe bowl and microwave for about two minutes until soften. Use a fork to mash the strawberries to create more of a jam texture
• Optional to add a dash of maple syrup to the strawberries. Once ready to eat the pizookie add ice cream and strawberry compote on top.

Notes

If you don't have an 8" cast iron skillet you can still make the pizookie in another size. You can double the batter for a bigger skillet or adjust the cooking time for a smaller one.

Also if you only have strawberries or white chocolate you can use just 1/4 cup of either

Nutrition

Serving: 1g | Calories: 239kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g

ENJOY!

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

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