Imagine biting into a soft, chewy cookie that tastes like a slice of summer. The fresh burst of strawberries, the gentle sweetness of vanilla, and a hint of creamy richness come together to create something truly special. If you grew up savoring strawberry shortcake at family gatherings or weekend picnics, you’re in for a delightful surprise. Strawberry Shortcake Cookies bring all the flavor of that classic dessert into a handheld treat you can enjoy any time.
Whether you’re whipping up a batch for a brunch, gifting them to a friend, or simply satisfying a sweet craving, these cookies are more than just baked goods—they’re a feel-good experience baked into every bite.
What Are Strawberry Shortcake Cookies?
A Delicious Fusion of Two Classic Desserts
Strawberry Shortcake Cookies are exactly what they sound like—a mashup of two beloved treats. These cookies capture the essence of traditional strawberry shortcake but swap the layered cake structure for a portable, chewy texture.
The result? A cookie that bursts with strawberry flavor, carries the richness of cream, and feels soft like a cloud.
Why They’re So Popular
- Bursting with real strawberry flavor
- Easy to make at home with pantry staples
- Perfect for spring and summer baking
- Great as edible gifts or party treats
- Customizable with simple ingredient swaps
Ingredients You’ll Need for Strawberry Shortcake Cookies
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 ¼ cups | Sifted for a lighter texture |
| Baking powder | 1 tsp | Provides lift |
| Salt | ½ tsp | Enhances overall flavor |
| Unsalted butter | 1 cup (2 sticks) | Room temperature for easy mixing |
| Granulated sugar | ¾ cup | For sweetness |
| Brown sugar | ¼ cup | Adds moisture and depth |
| Eggs | 2 large | Bind the dough |
| Vanilla extract | 1 tsp | Brings the shortcake flavor forward |
| Fresh strawberries | 1 cup, chopped | Pat dry to avoid soggy dough |
| White chocolate chips | ½ cup | Optional, adds creamy balance |
| Heavy cream (optional) | 2 tbsp | For richer dough |
Tip: If fresh strawberries aren’t in season, opt for freeze-dried. They add crunch and intense flavor without added moisture.
How to Make Strawberry Shortcake Cookies
Step-by-Step Instructions
- Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients by whisking together the flour, baking powder, and salt in a medium bowl.
- Cream the butter and sugars in a large mixing bowl until the mixture is light and fluffy.
- Add the eggs and vanilla extract, mixing until just combined.
- Gradually add the dry mix to the wet ingredients and blend until the dough forms.
- Fold in strawberries and white chocolate chips using a spatula. Be gentle to avoid crushing the fruit.
- Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheet.
- Bake for 12–15 minutes, or until the edges turn golden brown.
- Let the cookies cool on a wire rack before serving.
Tips for the Best Strawberry Shortcake Cookies
How to Avoid Soggy Cookies
- Dry the strawberries thoroughly before folding them into the dough.
- Use freeze-dried strawberries if you need a longer shelf life.
- Don’t overmix once the berries are added.
Enhancements for Extra Flavor
- Lemon zest can brighten up the flavor profile.
- Replace vanilla extract with almond extract for a distinctive twist.
- Mix in chopped nuts such as almonds or pecans for added crunch.
Storage Suggestions
- Store in an airtight container at room temperature for 2 to 3 days.
- Freeze the dough for up to 2 months for quick baking later.
- Reheat cookies in the microwave for 10 seconds to revive softness.
Variations of Strawberry Shortcake Cookies
Custom Versions to Suit Your Taste
- Vegan Option: Use dairy-free butter and flaxseed eggs.
- Gluten-Free Alternative: Swap flour with a 1:1 gluten-free blend.
- Strawberry Cheesecake Version: Add cream cheese chunks to the dough.
- Strawberry Shortcake Sandwich Cookies: Spread whipped cream or strawberry frosting between two cookies.
Nutritional Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 26g |
| Protein | 2g |
| Fat | 9g |
| Sugar | 13g |
Note: Values are estimated and may vary depending on your ingredient choices.
Serving Ideas for Strawberry Shortcake Cookies
- Pair with iced tea, lemonade, or coffee.
- Serve warm with a dollop of whipped cream.
- Add to dessert platters for parties and baby showers.
- Stack in a glass jar with ribbon for a homemade gift.
FAQs About Strawberry Shortcake Cookies
Can I use frozen strawberries in strawberry shortcake cookies?
Yes, but make sure they’re completely thawed and patted dry to avoid excess moisture.
Why do my strawberry shortcake cookies spread too much?
The dough might be too warm. Chill it for 20–30 minutes before baking.
Can I make these cookies without eggs?
Absolutely. Use a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water) as a plant-based alternative.
How long do strawberry shortcake cookies stay fresh?
They’re best within 2–3 days when stored in an airtight container at room temperature.
Bake a Little Joy into Your Day
There’s a reason strawberry shortcake has stood the test of time—and now, you can enjoy it in a form that’s even easier to share and enjoy. Strawberry Shortcake Cookies are a simple yet satisfying way to treat yourself and the people you care about. From the first bite, you’ll experience a delightful mix of sweetness, creaminess, and nostalgia.
So why not get your hands dirty and bake a batch? You deserve a little joy today—and nothing says joy quite like the aroma of cookies baking in your kitchen.
Want More Strawberry Desserts! check these recipes
The Best Strawberry Shortcake Cheesecake
Strawberry Cheesecake Dump Cake
Strawberry Shortcake Cookies
Ingredients
Dry Ingredients:
- 280 g all-purpose flour (sifted)
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp heavy cream (optional, for richness)
Add-Ins:
- 1 cup fresh strawberries, finely chopped and patted dry
- ½ cup white chocolate chips (optional)
Optional Garnishes:
- Powdered sugar
- Pink glaze (mix 1 cup powdered sugar + 2 tbsp milk + 1 drop red food coloring)
Instructions
Prep:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Pat chopped strawberries dry with paper towels to remove excess moisture.
Make Dough:
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl, cream butter and sugars until fluffy. Add eggs, vanilla, and cream (if using).
- Gradually mix in dry ingredients until just combined.
- Gently fold in strawberries and white chocolate chips.
Bake:
- Scoop 2-tbsp dough balls onto sheets, spacing 2 inches apart.
- Bake 12-15 minutes until edges are golden.
Cool & Decorate:
- Let cool 5 minutes on sheets, then transfer to a rack.
- Dust with powdered sugar or drizzle with pink glaze if desired.
Notes
- Storage: Keep in an airtight container for 2-3 days. Freeze dough for up to 2 months.
-
Substitutions:
- Gluten-free: Use 1:1 GF flour blend.
- Vegan: Use dairy-free butter and flax eggs.
- No fresh strawberries? Use ½ cup freeze-dried strawberries (crushed).
- Tip: Chill dough 30 minutes if too sticky.
