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
Units
Scale
- 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