Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies bring all the flavors of classic strawberry shortcake into a soft, buttery cookie. Made with fresh strawberries, a tender biscuit-like dough, and a hint of vanilla, these cookies are perfect for springtime gatherings, afternoon snacks, or a sweet treat with a cup of tea.

Why You’ll Love This Recipe

  • Fresh strawberry flavor – Uses real strawberries for a naturally sweet and juicy bite.
  • Soft and tender texture – A cross between a cookie and a biscuit, making them melt-in-your-mouth delicious.
  • Easy to make – No rolling or cutting dough required. Just scoop and bake!
  • Perfect for spring and summer – A great way to enjoy seasonal strawberries.
  • No chilling required – Unlike some cookie doughs, these can be baked right away.

Ingredients

Strawberry Shortcake Cookies 10 These Strawberry Shortcake Cookies bring all the flavors of classic strawberry shortcake into a soft, buttery cookie. Made with fresh strawberries, a tender biscuit-like dough, and a hint of vanilla, these cookies are perfect for springtime gatherings, afternoon snacks, or a sweet treat with a cup of tea.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Fresh strawberries (diced)
  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Brown sugar
  • Unsalted butter (cold and cubed)
  • Heavy cream or milk
  • Vanilla extract
  • Lemon zest (optional, for extra brightness)

Directions

  1. Preheat the oven – Set to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare the strawberries – Dice fresh strawberries and toss with a little sugar. Let them sit for 5 minutes to release juices.
  3. Mix dry ingredients – In a large bowl, whisk together flour, baking powder, salt, and sugars.
  4. Cut in the butter – Use a pastry cutter or your hands to work in the cold butter until the mixture resembles coarse crumbs.
  5. Add wet ingredients – Stir in heavy cream, vanilla extract, and lemon zest. Gently fold in the strawberries.
  6. Form the cookies – Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 15-18 minutes, or until the edges turn golden brown.
  8. Cool and serve – Let the cookies cool on a wire rack before enjoying.

Servings and Timing

  • Servings: 12-15 cookies
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 30-35 minutes

Variations

  • Chocolate Chip Version: Add white chocolate chips for extra sweetness.
  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Dairy-Free: Swap butter for vegan butter and use coconut milk instead of heavy cream.
  • Cinnamon Twist: Add ½ teaspoon of cinnamon for a warm, spiced flavor.
  • Strawberry Jam Swirl: Mix in a tablespoon of strawberry jam for a more intense strawberry taste.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Keep in the fridge for up to 5 days.
  • Freezing: Freeze baked cookies in a sealed bag for up to 2 months.
  • Reheating: Warm in a 300°F (150°C) oven for a few minutes to refresh the texture.

FAQs

Strawberry Shortcake Cookies
Strawberry Shortcake Cookies 11 These Strawberry Shortcake Cookies bring all the flavors of classic strawberry shortcake into a soft, buttery cookie. Made with fresh strawberries, a tender biscuit-like dough, and a hint of vanilla, these cookies are perfect for springtime gatherings, afternoon snacks, or a sweet treat with a cup of tea.

Can I use frozen strawberries?

Yes! Thaw them first and pat dry to remove excess moisture.

Why is my dough sticky?

The fresh strawberries release moisture. If too sticky, add a little extra flour.

Can I make these ahead of time?

Yes! Store the dough in the fridge for up to 24 hours before baking.

How do I prevent soggy cookies?

Make sure to drain any excess liquid from the strawberries before adding them to the dough.

Can I use buttermilk instead of heavy cream?

Yes! Buttermilk adds a slight tang and works well as a substitute.

What can I serve these with?

They’re great on their own or served with whipped cream or vanilla ice cream.

Can I make these cookies larger?

Yes! Just increase the baking time by a few minutes.

Can I add other berries?

Yes! Try a mix of strawberries, blueberries, and raspberries for a berry shortcake twist.

What’s the best way to cut in butter?

A pastry cutter, fork, or even your fingers work well to incorporate the butter.

Can I add a glaze?

Absolutely! A simple powdered sugar and milk glaze adds extra sweetness.

Conclusion

These Strawberry Shortcake Cookies are a delightful treat, combining fresh strawberries, a soft biscuit-like texture, and a touch of sweetness. Perfect for spring and summer, they’re easy to make and even easier to enjoy. Try them today for a fresh twist on a classic dessert!

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Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1215 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Shortcake Cookies are soft, buttery, and packed with fresh strawberries. They have the tender, crumbly texture of shortcake but in cookie form! With bursts of juicy berries and a hint of vanilla, they’re the perfect treat for springtime, summer picnics, or an afternoon snack.

 


Ingredients

Units Scale

1 3/4 cups (220g) all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup (113g) unsalted butter, cold and cubed

1/2 cup (100g) granulated sugar

1/4 cup (50g) brown sugar

1/2 cup (120ml) heavy cream or buttermilk

1 tsp vanilla extract

1 cup (150g) fresh strawberries, diced

2 tbsp cornstarch (to coat strawberries and prevent excess moisture)

2 tbsp coarse sugar (for sprinkling, optional)


Instructions

Preheat oven & prep pan:

 

Preheat oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Prepare the strawberries:

 

Toss diced strawberries with cornstarch in a small bowl. Set aside.

Mix dry ingredients:

 

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in butter:

 

Add cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.

Add wet ingredients:

 

Stir in sugar, brown sugar, heavy cream, and vanilla until just combined (don’t overmix!).

Gently fold in the strawberries.

Scoop & bake:

 

Drop heaping tablespoons of dough onto the lined baking sheet, spacing them about 2 inches apart.

Sprinkle with coarse sugar if desired.

Bake for 12-15 minutes, or until the edges are golden brown.

Cool & enjoy:

 

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


Notes

  • Storage: These cookies are best eaten fresh but can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 4 days.
  • Freezing Tip: Freeze unbaked dough balls on a tray, then transfer to a bag. Bake straight from frozen, adding 2-3 extra minutes.

 

  • Extra Flavor: Add a squeeze of lemon juice or zest to the batter for a citrusy twist!

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