There’s something magical about the combination of sweet, juicy strawberries and buttery, tender cookies. These Strawberry Shortcake Cookies bring all the flavors of the classic dessert into a soft, melt-in-your-mouth treat. Imagine biting into a cookie that’s bursting with fresh strawberry pieces, rich vanilla flavor, and a hint of creamy goodness. These cookies are perfect for spring, summer, or whenever you’re craving something light and fruity. Trust me—once you try them, you’ll be hooked!
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Strawberry Shortcake Cookies
These cookies aren’t just delicious—they’re a delightful experience! Here’s why they’re going to be your new favorite treat:
- Fresh & Fruity – Juicy strawberries add natural sweetness and a burst of flavor.
- Soft & Buttery – The texture is light, tender, and absolutely dreamy.
- No Mixer Required – Just a simple bowl and a spoon—easy cleanup!
- Perfect for Any Occasion – Great for brunches, picnics, or a sweet afternoon snack.
- Customizable – Add white chocolate chips or a drizzle of glaze for an extra touch!
Ingredients
Here’s what you need to make these irresistible cookies:
- Fresh Strawberries – The star ingredient! They add bursts of sweetness and a lovely texture.
- All-Purpose Flour – The base of the cookie dough, giving it structure.
- Baking Powder – Helps create a light and fluffy texture.
- Salt – Enhances the flavors and balances the sweetness.
- Unsalted Butter – Adds richness and creates that melt-in-your-mouth texture.
- Granulated Sugar – Sweetens the cookies just right.
- Heavy Cream – Brings in a touch of creaminess, just like classic shortcake.
- Vanilla Extract – A must-have for warmth and depth of flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bake up some golden, delicious Strawberry Shortcake Cookies:
- Prepare the Strawberries – Dice the fresh strawberries and place them on a paper towel to absorb excess moisture. This prevents soggy cookies!
- Preheat the Oven – Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients – In a large bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter & Sugar – In a separate bowl, mix the softened butter and sugar until smooth and creamy.
- Add the Wet Ingredients – Stir in the heavy cream and vanilla extract until combined.
- Combine Everything – Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Gently fold in the strawberries.
- Scoop & Bake – Drop spoonfuls of dough onto the prepared baking sheet and bake for about 15 minutes or until lightly golden.
- Cool & Enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
How to Serve Strawberry Shortcake Cookies
These cookies are delightful on their own, but here are a few ways to take them to the next level:
- With Whipped Cream – Serve with a dollop of homemade whipped cream for an extra shortcake-like experience.
- Drizzled with White Chocolate – Melt some white chocolate and drizzle it over the cookies for a beautiful and delicious touch.
- Paired with Ice Cream – A scoop of vanilla or strawberry ice cream makes this a next-level dessert.
- Sprinkled with Powdered Sugar – A light dusting adds a bakery-style finish.
Additional Tips
- Use Fresh, Not Frozen Strawberries – Frozen strawberries release too much moisture and can make the cookies soggy.
- Chill the Dough (Optional) – If you want thicker cookies, chill the dough for 30 minutes before baking.
- Store Properly – Keep these cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Freeze for Later – These cookies freeze well! Just thaw at room temperature before serving.
FAQ Section
Q1: Can I use frozen strawberries instead of fresh?
A1: Fresh strawberries are best because frozen ones can make the dough too wet.
Q2: Can I add chocolate chips or nuts?
A2: Absolutely! White chocolate chips, almonds, or pecans would be great additions.
Q3: How do I keep the cookies from getting soggy?
A3: Make sure to pat the strawberries dry before adding them to the dough.
Q4: Can I make these cookies dairy-free?
A4: Yes! Swap the butter for a dairy-free alternative and use coconut cream instead of heavy cream.
Q5: How should I store leftovers?
A5: Store in an airtight container in the fridge for up to a week.
Q6: Can I make these ahead of time?
A6: Yes! The dough can be made a day in advance and kept in the fridge.
Q7: Can I substitute another fruit?
A7: Yes! Blueberries or raspberries would work beautifully in this recipe.
Q8: What’s the best way to reheat these cookies?
A8: Pop them in a 300°F oven for a few minutes to refresh them.
Q9: Can I make these gluten-free?
A9: Yes! Use a good-quality gluten-free flour blend in place of all-purpose flour.
Q10: Do these cookies taste like classic strawberry shortcake?
A10: Yes! They have the same buttery, vanilla flavor with bursts of fresh strawberries.
Conclusion
These Strawberry Shortcake Cookies are everything you love about the classic dessert in cookie form soft, buttery, and filled with juicy strawberry goodness. Whether you’re making them for a special occasion or just because, they’re guaranteed to impress. So go ahead, bake a batch, and enjoy every sweet, fruity bite!
Print
Strawberry Shortcake Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortcake Cookies are delicious, chewy treats bursting with fresh diced strawberries and topped with a buttery crumble. Perfect for summer or any time you’re craving a berry-licious dessert, these cookies bring the classic strawberry shortcake flavor into a delightful handheld treat.
Ingredients
For Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons melted unsalted butter (cooled slightly)
For Strawberry Shortcake Cookies:
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (or dark brown)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup diced strawberries (divided)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper and set aside.
- In a small mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Add the melted butter and mix with a fork until the mixture becomes crumbly.
- Spread the crumble topping onto the baking sheet and bake for 10 minutes, or until golden brown. Remove and set aside.
- In a medium mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer, beat the softened butter with the sugars on medium-high speed for 3-5 minutes until light and fluffy. Add the egg and vanilla, mixing until combined.
- Gradually mix in the dry flour mixture, starting on low speed and increasing to medium. Fold in 3/4 cup of diced strawberries.
- Cover the dough tightly with plastic wrap and refrigerate for at least one hour or overnight.
- Use a 1-tablespoon-sized scoop to portion dough onto a lined baking sheet, spacing cookies about 2 inches apart. Bake for 9-12 minutes, until the edges are golden and the centers are slightly gooey.
- While the cookies are still hot, top each with a few more strawberry pieces. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra strawberry flavor, consider adding a few extra berries to the cookie dough.
- Make sure to refrigerate the dough for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 14g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
But what temp to bake cookies? When does the crumble go on? I’m so lost
When does crumble go on cookies? I have them ready to go and I guess I will figure it out.