Transform the classic strawberry shortcake dessert into irresistible cookies that capture all the flavors you love! These strawberry shortcake cookies combine the sweet taste of fresh strawberries with a soft, buttery cookie base for a treat that’s perfect for summer gatherings, special occasions, or simply satisfying your sweet tooth. Whether you’re an experienced baker or just starting out, this recipe delivers picture-perfect cookies that taste even better than they look!
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Strawberry shortcake cookies are the perfect fusion of two beloved desserts. They capture the essence of traditional strawberry shortcake—with its juicy berries, sweet cake, and creamy elements—but in a convenient, handheld cookie form. These cookies feature a soft, cake-like texture with real strawberry pieces baked right into the dough. Some versions include a cream cheese filling or topping to mimic the whipped cream component of classic shortcake.
What makes these cookies special is their ability to deliver all the nostalgic flavors of strawberry shortcake in a form that’s easier to make, serve, and enjoy. They’re perfect for picnics, bake sales, or anytime you want to bring a touch of summer sweetness to your day.
Ingredients You’ll Need
The beauty of these strawberry shortcake cookies lies in their simple, accessible ingredients. Here’s everything you’ll need to create these delightful treats:
For the Cookie Dough:
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg
1 egg yolk
1½ teaspoons vanilla extract
1 tablespoon fresh lemon juice
For the Strawberry Filling:
¾ cup fresh strawberries, finely chopped
1 tablespoon granulated sugar
1 tablespoon lemon juice
Optional Cream Cheese Filling:
4 oz cream cheese
2 tablespoons powdered sugar
Quality Ingredients Make a Difference!
For the best results, use high-quality ingredients. Fresh, ripe strawberries will give your cookies the most flavor.
Having the right tools on hand will make the baking process smoother and more enjoyable. Here are the essential items you’ll need:
Mixing Equipment
Large mixing bowl
Medium bowl for dry ingredients
Hand mixer or stand mixer
Rubber spatula
Baking Essentials
Baking sheets
Parchment paper
Cooling rack
Cookie scoop (1½ tablespoon size)
Measuring Tools
Measuring cups for dry ingredients
Measuring spoons
Liquid measuring cup
Kitchen scale (optional but recommended)
Strawberry Shortcake Cookies Recipe
4.9
User Rating
Flavor
4.9
Texture
4.8
Ease
4.5
Preparation Time
Prep: 20 minutes
Chill: 30 minutes
Bake: 10-12 minutes
Total: 1 hour
Yield: 12 cookies
Nutrition Information
Calories: 243 kcal
Carbohydrates: 32g
Protein: 3g
Fat: 12g
Sugar: 16g
Instructions
Step 1: Prepare the Strawberries
In a small bowl, combine the chopped strawberries, 1 tablespoon of sugar, and 1 tablespoon of lemon juice. Stir gently and let sit for 10 minutes to macerate. This process draws out the juices and intensifies the strawberry flavor. After 10 minutes, drain the excess liquid but don’t press the berries dry.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents throughout the dough.
Step 3: Cream Butter and Sugars
In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This incorporates air into the mixture, which helps create a soft cookie texture.
Step 4: Add Wet Ingredients
Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth. The extra egg yolk adds richness and helps create a chewy texture.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, as this can develop the gluten in the flour and make the cookies tough.
Step 6: Fold in Strawberries
Gently fold the drained strawberries into the cookie dough using a rubber spatula. Try to distribute them evenly throughout the dough without crushing them too much.
Need a Quality Cookie Scoop?
A good cookie scoop ensures uniform cookies that bake evenly every time!
Using a 1½ tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. You don’t need to space them out yet as we’re just chilling them. Refrigerate the dough balls for at least 30 minutes. This helps prevent spreading and enhances flavor development.
Step 8: Prepare for Baking
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Arrange the chilled cookie dough balls on the prepared sheets, spacing them about 2 inches apart.
Step 9: Bake
Bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden brown. The centers may still look slightly underdone, but they’ll continue cooking as they cool.
Step 10: Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This gives them time to set up properly.
Optional Cream Cheese Filling
If you’d like to add a cream cheese filling to mimic the whipped cream in traditional strawberry shortcake, follow these steps:
In a small bowl, mix cream cheese and powdered sugar until smooth.
Scoop into 12 small balls (about 1 teaspoon each) and freeze for 15 minutes.
When preparing the cookie dough, flatten each portion, place a frozen cream cheese ball in the center, and wrap the dough around it, sealing well.
Chill and bake as directed above.
Expert Baking Tips
Pro Tips for Perfect Cookies
Use room temperature butter and eggs for the best texture
Don’t overmix the dough after adding the flour to keep cookies tender
Chill the dough for at least 30 minutes to prevent spreading
Drain the macerated strawberries well to avoid soggy cookies
Line your baking sheets with parchment paper for easy cleanup
Slightly underbake for a softer, chewier texture
Common Mistakes to Avoid
Using frozen strawberries (too much moisture)
Skipping the chilling step (cookies will spread too much)
Overmixing the dough (makes tough cookies)
Using old baking powder (prevents proper rising)
Overbaking (results in dry, hard cookies)
Not allowing cookies to cool properly before storing
“The secret to perfect strawberry shortcake cookies is patience. Take your time with each step—especially macerating the strawberries and chilling the dough—and you’ll be rewarded with cookies that are bursting with flavor and have the perfect texture.”
— Experienced Home Baker
Delicious Variations
While the classic strawberry shortcake cookie is delicious on its own, here are some creative variations to try:
White Chocolate Strawberry
Add ½ cup of white chocolate chips to the dough for a sweet complement to the tangy strawberries. The creamy white chocolate pairs perfectly with the berry flavor.
Lemon Strawberry
Add 1 tablespoon of lemon zest to the dough and increase the lemon juice to 2 tablespoons for a bright, citrusy twist that enhances the strawberry flavor.
Strawberry Cheesecake
Mix 2 tablespoons of cream cheese into the cookie dough itself, and use the cream cheese filling option for a double cheesecake experience.
Ready to Try a Variation?
Get quality white chocolate chips or fresh lemons to elevate your strawberry shortcake cookies!
These strawberry shortcake cookies are best enjoyed fresh, but proper storage can help maintain their quality:
Short-Term Storage
Store completely cooled cookies in an airtight container at room temperature for up to 2 days.
Place a piece of parchment paper between layers to prevent sticking.
If you’ve added the cream cheese filling, refrigerate the cookies for up to 3 days.
Freezing Options
Freeze baked cookies in an airtight container for up to 1 month.
Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
Thaw frozen baked cookies at room temperature for about 1 hour before serving.
Pinterest-Worthy Tip: For the most photogenic cookies, reserve a few small pieces of fresh strawberry to press into the tops of the cookies right after baking. This gives them a pop of color and makes them instantly recognizable as strawberry shortcake cookies!
Serving Suggestions
These strawberry shortcake cookies are delicious on their own, but here are some creative ways to serve them:
Ice Cream Sandwiches: Fill two cookies with a scoop of vanilla ice cream for an elevated dessert.
Cookie Parfait: Crumble cookies and layer with whipped cream and fresh strawberries in a glass.
Gift Boxes: Package in decorative boxes tied with ribbon for a homemade gift.
Dessert Platter: Arrange on a platter with fresh strawberries and a bowl of whipped cream for dipping.
Tea Party: Serve alongside tea for an elegant afternoon treat.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
While fresh strawberries are recommended for the best texture and flavor, you can use frozen strawberries in a pinch. Thaw them completely, chop them, and drain very well before using. You may need to drain them multiple times to remove excess moisture that could make your cookies soggy.
Why did my cookies spread too much during baking?
Several factors can cause cookies to spread excessively: butter that’s too warm, skipping the chilling step, not enough flour, or too much moisture from the strawberries. Make sure to properly chill the dough and drain the strawberries well before mixing them into the dough.
Can I make the dough ahead of time?
Yes! The cookie dough can be made up to 24 hours in advance and stored in the refrigerator. You can also freeze the shaped dough balls for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
How do I know when the cookies are done baking?
The cookies are done when the edges are just starting to turn golden brown, but the centers still look slightly underdone. They will continue to cook and set up as they cool on the baking sheet. Overbaking will result in dry, hard cookies, so it’s better to slightly underbake them for a soft, chewy texture.
Ready to Bake Some Strawberry Shortcake Cookies?
These strawberry shortcake cookies are the perfect way to enjoy the classic flavors of strawberry shortcake in a convenient, handheld form. With their soft texture, bursts of strawberry flavor, and optional cream cheese filling, they’re sure to become a favorite in your recipe collection. Whether you’re baking them for a special occasion or just to satisfy a sweet craving, these cookies are guaranteed to impress!
Share Your Creations!
We’d love to see your strawberry shortcake cookies! Take a photo and share it on Pinterest with the hashtag #StrawberryShortcakeCookies
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