Strawberry Shortcake Cookies are soft, tender treats that combine the buttery richness of a biscuit with the sweet, juicy flavor of fresh strawberries. These cookies are a handheld twist on the classic dessert, capturing all the charm of strawberry shortcake in a portable, bite-sized form. Perfect for spring and summer gatherings, picnics, or as a simple fruity treat, these cookies are as beautiful as they are delicious.
Why You’ll Love This Recipe
These cookies are soft, fluffy, and loaded with pockets of juicy strawberries in every bite. They’re easy to make with simple ingredients and don’t require any frosting or layering. If you love strawberry shortcake but want something a little easier to share or pack, these cookies are the perfect solution. They’re lightly sweet, tender like a scone, and bursting with seasonal flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter, cold and cubed
- Heavy cream or whole milk
- Vanilla extract
- Fresh strawberries, hulled and diced
- Turbinado sugar (optional, for topping)
directions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in diced strawberries.
- Add cream and vanilla extract, mixing until just combined. Don’t overwork the dough.
- Scoop heaping tablespoons of dough onto the baking sheet, spacing them evenly.
- Sprinkle with turbinado sugar if desired for a crunchy top.
- Bake for 15–18 minutes, or until golden on the edges and set in the middle.
- Cool on a wire rack before serving.
Servings and timing
Makes 12–14 cookies
Prep time: 15 minutes
Bake time: 15 minutes
Total time: 30 minutes
Variations
- Lemon Zest: Add a teaspoon of lemon zest for extra brightness.
- Cream Cheese Glaze: Drizzle with a glaze made from cream cheese and powdered sugar.
- Chocolate Twist: Add white chocolate chips for a sweet contrast.
- Berry Mix: Use a mix of strawberries and blueberries or raspberries.
- Whole Wheat: Substitute half the flour with whole wheat for a nuttier flavor.
storage/reheating
Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Reheat briefly in a 300°F oven for 3–5 minutes to refresh.
For longer storage, freeze unbaked cookie dough balls and bake directly from frozen, adding a few extra minutes to the bake time.
FAQs
Can I use frozen strawberries?
Fresh is best for texture, but if using frozen, don’t thaw them—dice while frozen and fold in quickly.
Why is the dough sticky?
The moisture from strawberries makes the dough slightly sticky. Lightly flour your hands or scoop for easier handling.
Can I make these ahead of time?
Yes, prepare and refrigerate the dough up to 24 hours in advance before baking.
Are these cookies soft or crunchy?
They’re soft, biscuit-like cookies with a slightly crisp edge.
Can I use buttermilk instead of cream?
Yes, but the cookies may be slightly less rich and a bit tangier.
How do I prevent soggy bottoms?
Make sure your strawberries are patted dry and don’t release too much juice into the dough.
Can I add frosting?
You can drizzle a simple glaze or use whipped cream for a dessert-style presentation.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend. Texture may vary slightly, but they’ll still be delicious.
Are these cookies very sweet?
They’re mildly sweet, like a shortcake—great for breakfast, brunch, or dessert.
What’s the best way to serve them?
Serve as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion
Strawberry Shortcake Cookies are a delightful blend of shortcake comfort and fruity freshness. Easy to make and even easier to enjoy, they’re perfect for celebrating strawberry season or satisfying a craving for something soft, sweet, and summery. Bake up a batch and enjoy the taste of classic shortcake—in cookie form.
Print
Strawberry Shortcake Cookies
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Shortcake Cookies are soft, tender treats that capture the essence of classic strawberry shortcake in cookie form. Made with fresh strawberries and cream, they’re perfect for spring and summer snacking or dessert tables.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 2/3 cup chopped fresh strawberries
- 1/2 cup heavy cream (plus more for brushing)
- 1 tsp vanilla extract
- 2 tbsp coarse sugar (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Gently fold in chopped strawberries.
- In a separate bowl, mix heavy cream and vanilla extract, then add to dry ingredients. Stir until just combined.
- Drop heaping tablespoons of dough onto the prepared baking sheet.
- Brush tops with cream and sprinkle with coarse sugar if using.
- Bake for 15–18 minutes, or until golden brown around edges.
- Cool on pan for 5 minutes, then transfer to wire rack.
Notes
- Use cold butter and avoid overmixing to keep cookies light and fluffy.
- Cookies are best eaten the same day due to moisture from the strawberries.
- Add a drizzle of vanilla glaze or serve with whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 6g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg