Description

These homemade Strawberry Newtons feature a tender, buttery crust infused with bright orange zest and a thick, sun-drenched strawberry filling. A nostalgic heritage treat, they offer a perfect balance of soft cake and chewy fruit that far surpasses any store-bought version.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 tablespoon fresh orange zest
2 large egg whites
1 teaspoon pure vanilla extract
3 cups all-purpose flour
2 pounds fresh strawberries, hulled and halved
1/4 cup granulated sugar (for the filling)
1 tablespoon fresh citrus juice (lemon or orange)
2 teaspoons cornstarch

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Instructions

In the bowl of a stand mixer, cream the softened butter, sugar, and orange zest on medium speed for 3 minutes until pale and fluffy.
Add the egg whites and vanilla extract, beating until the mixture is smooth and well combined.
Turn the mixer to the lowest speed and gradually add the flour, mixing only until the dough just starts to come together into a ball.
Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for at least 2 hours or overnight.
In a medium saucepan, combine the halved strawberries, sugar, citrus juice, and cornstarch, mashing slightly with a fork to release juices.
Cook the strawberry mixture over medium-high heat until bubbling, then reduce to a simmer for 35 minutes until thick and reduced by a third.
Preheat oven to 350°F and roll the chilled dough into a 12×16 inch rectangle on a lightly floured surface, then cut into four long strips.
Spoon the completely cooled strawberry jam down the center of each strip, fold the dough over the filling, and pinch the edges shut.
Slice each log into ten cookies on the diagonal and bake on parchment-lined sheets for 12 to 15 minutes until edges are golden brown.

Notes

To ensure a clean cut without squishing the fruit filling, always use a sharp serrated knife and a gentle sawing motion when portioning the dough logs. Allowing the cookies to rest in an airtight container for 24 hours actually improves the texture, as the moisture from the strawberry filling softens the crust into that classic Newton consistency.

Prep Time: 2 hours 20 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American