These Strawberry Shortcake Cookies are like little bites of summer—soft and buttery with pockets of fresh strawberries and just the right amount of sweetness.
They’re perfect for spring picnics, summer brunches, or simply enjoying with a cold glass of milk!
Why You’ll Love Strawberry Shortcake Cookies
Fresh and Fruity: Bursting with juicy strawberries.
Soft and Buttery: Like a cross between a cookie and shortcake.
Quick to Make: Ready in under 30 minutes.
Crowd-Pleaser: Kid-approved and potluck-friendly.
No Fancy Equipment Needed: Simple ingredients and tools.
What You’ll Need (Ingredient Highlights)
Fresh Strawberries: Diced small for even distribution.
All-Purpose Flour: Base of the cookie dough.
Granulated Sugar: Sweetens the cookies.
Baking Powder: For lift and light texture.
Salt: Balances the sweetness.
Unsalted Butter: Adds rich flavor.
Pro Tips Before You Start
Pat Strawberries Dry: Excess moisture can make cookies soggy.
Chill the Dough: Even 15 minutes helps reduce spreading.
Use Cold Butter: Like in biscuits, it creates tenderness.
Don’t Overmix: To keep the cookies light and fluffy.
Sprinkle with Sugar: Adds a sweet crunch on top.
How to Make Strawberry Shortcake Cookies
Step 1: Prep the Ingredients
Preheat oven to 375°F. Line baking sheets with parchment paper.
Dice strawberries and pat dry with paper towels.
Step 2: Make the Dough
In a large bowl, whisk flour, sugar, baking powder, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Step 3: Add Liquid and Berries
Stir in heavy cream and vanilla extract.
Gently fold in strawberries with a spatula—be careful not to overmix.
Step 4: Scoop and Bake
Drop spoonfuls of dough onto baking sheets, spacing them a couple inches apart.
Sprinkle tops with extra sugar.
Bake for 15–17 minutes or until edges are golden.
Step 5: Cool and Serve
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm or at room temperature.
What to Serve It With
A scoop of vanilla ice cream
Whipped cream and extra strawberries
A drizzle of white chocolate
Hot tea or cold lemonade
Variations / Substitutions
Use Freeze-Dried Strawberries: For less moisture.
Add White Chocolate Chips: For a sweet twist.
Try Lemon Zest: Adds bright citrus flavor.
Make Them Gluten-Free: Use a 1:1 GF flour blend.
Storage & Leftovers
Room Temp: Store in airtight container up to 2 days.
Fridge: Extend freshness to 4 days.
Freezer: Freeze baked cookies for up to 1 month.
FAQs
Can I use frozen strawberries?
They can work, but thaw and drain them well first.
Can I make the dough ahead of time?
Yes—chill for up to 24 hours before baking.
Why are my cookies spreading too much?
Butter may have been too soft or dough overmixed.
Can I shape them into rounds?
Yes, lightly flour your hands and gently roll.
How do I make them more shortcake-like?
Add a touch more cream and serve with whipped topping.
Final Thoughts
Strawberry Shortcake Cookies are the perfect mix of fresh, soft, and sweet.
Whether you serve them as dessert or snack, they’re a guaranteed hit—especially when strawberries are at their peak.
Simple, quick, and totally delicious!
Strawberry Shortcake Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar plus more for topping
- 2 tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter cold, cut into pieces
- 1 cup diced fresh strawberries
Instructions
- Preheat oven to 375°F. Line baking sheet with parchment paper.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Cut in butter until crumbly. Stir in cream and vanilla.
- Fold in strawberries gently.
- Drop dough onto baking sheet. Sprinkle with sugar.
- See full steps with tips & photos → https://wimpysdiner.net/strawberry-shortcake-cookies/
Notes
- Be sure to use cold butter for the best texture—this creates a tender, scone-like bite.
- Pat strawberries dry before folding in to avoid excess moisture.
- These cookies are best enjoyed the same day or stored in the fridge for up to 2 days.
