How to Make Strawberry Shortcake Cookies

Strawberry shortcake is a beloved dessert, and these strawberry shortcake cookies are the perfect way to enjoy the flavors in a handheld treat. Soft, buttery, and loaded with fresh strawberries, these cookies combine the best of both worlds: the sweetness of strawberries and the comfort of a cookie. With a hint of vanilla and a little sprinkle of sugar, these cookies are the perfect summer treat or any time you’re craving something light and sweet.

Recipe Details

Why You’ll Love These Cookies

• The perfect blend of sweet strawberries and a soft, buttery cookie base.
• Simple to make—no chilling required!
• A fun twist on the classic strawberry shortcake dessert.
• Light and fluffy, with a slightly crisp edge.
• The ideal treat for picnics, parties, or an afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 3/4 cup fresh strawberries, diced small
• 1 tbsp coarse sugar (for topping, optional)

How to Make Strawberry Shortcake Cookies

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add the egg and vanilla: Beat in the egg and vanilla extract, mixing until fully combined.
5. Add the dry ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Add the cream: Stir in the heavy cream until the dough is smooth.
7. Fold in the strawberries: Gently fold in the diced fresh strawberries, being careful not to overmix.
8. Scoop the dough: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Sprinkle with coarse sugar (optional): Sprinkle a little coarse sugar on top of each cookie for a sweet, sparkly finish.
10. Bake: Bake for 10–12 minutes, or until the edges are golden and the centers are set.
11. Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

How to Make Strawberry Shortcake Cookies

Recipe by The Slow Table TeamCourse: Dessert

Servings

20

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

180

kcal

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1/2 cup heavy cream

• 3/4 cup fresh strawberries, diced small

• 1 tbsp coarse sugar (for topping, optional)

Directions

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
• Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
• Add the egg and vanilla: Beat in the egg and vanilla extract, mixing until fully combined.
• Add the dry ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined.
• Add the cream: Stir in the heavy cream until the dough is smooth.
• Fold in the strawberries: Gently fold in the diced fresh strawberries, being careful not to overmix.
• Scoop the dough: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Sprinkle with coarse sugar (optional): Sprinkle a little coarse sugar on top of each cookie for a sweet, sparkly finish.
• Bake: Bake for 10–12 minutes, or until the edges are golden and the centers are set.
• Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips

• For extra strawberry flavor, you can add a teaspoon of strawberry extract to the dough.
• Use fresh, ripe strawberries for the best flavor. Frozen strawberries may release too much moisture, making the dough too wet.
• If you want a more traditional shortcake flavor, add a tablespoon of lemon zest to the dough.
• For a touch of decadence, drizzle with a simple glaze made from powdered sugar and milk.
• Top the cookies with fresh strawberries, like we did!

Flavor Variations

• Add a creamy twist: After baking, top the cookies with a dollop of whipped cream for that classic shortcake feel.
• Make it chocolatey: Add mini chocolate chips or drizzle melted chocolate over the cooled cookies.
• Use other fruits: Swap strawberries for raspberries or blueberries for a fun variation.

FAQs

Can I make these cookies ahead of time?
Yes! You can store the cookie dough in the fridge for up to 2 days before baking. Simply scoop the dough, cover it tightly, and bake when you’re ready.

Can I freeze these cookies?
Absolutely! You can freeze the cookie dough for up to 3 months. Scoop the dough onto a baking sheet, freeze the dough balls, then store them in a zip-top bag. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.

What can I do if my strawberries release too much juice?
If you find the strawberries too juicy, you can lightly pat them dry with paper towels before adding them to the dough. This will help prevent the dough from becoming too wet.

Final Thoughts

These strawberry shortcake cookies are a fun and easy way to enjoy the classic flavors of strawberry shortcake in cookie form. They’re perfect for any summer gathering or simply as a sweet snack with your afternoon tea. With no chilling required, you can have these cookies fresh out of the oven in under 30 minutes—sweet, fruity, and absolutely delicious!