Nothing brings back sweet summer memories like a batch of homemade Strawberry Shortcake Cookies fresh from the oven. Inspired by the timeless dessert I grew up loving, these cookies layer the tender, buttery crumb of shortcake with juicy bits of fresh strawberries in every bite. The result? A soft, golden treat that captures all the comfort of strawberry shortcake—only now, it's portable, snackable, and perfect for sharing.
I’ve made these for brunches, picnics, and cozy evenings on the porch, and they never last long. If you adore strawberry desserts as much as I do, these Strawberry Shortcake Cookies will absolutely steal your heart. They’re easy to whip up, ready in just 30 minutes, and bursting with that sweet, sun-ripened flavor we all crave. Trust me—once you try these Strawberry Shortcake Cookies, they’ll be on repeat all season.
Why Strawberry Shortcake Cookies Are Perfect for Any Season
These Strawberry Shortcake Cookies capture the essence of summer sunshine in every bite, but honestly, I make them all year long. When strawberries are in season, I love using fresh, juicy berries for that bright, just-picked flavor. And in the colder months, freeze-dried strawberries come to the rescue—they keep the flavor bold without adding moisture to the dough.
What I love most about this Strawberry Shortcake Cookies recipe is how flexible it is: they’re just as perfect served with a cozy cup of afternoon tea as they are on a festive dessert tray. They’re a go-to for potlucks, family brunches, and yes—even last-minute guests, because they freeze like a dream. However you enjoy them, Strawberry Shortcake Cookies bring a little nostalgic joy to every occasion.
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Ingredients
For the Cookie Base:
- All-purpose flour
- Unsalted butter, softened
- Granulated sugar
- Powdered sugar
- Egg
- Vanilla extract
- Baking powder
- Salt
- Almond extract (optional, but recommended)
For the Strawberry Mix-ins:
- Fresh strawberries, diced small and patted dry
- Freeze-dried strawberries, crushed
- Cornstarch
- White chocolate chips (optional)
For the Crumble Topping:
- All-purpose flour
- Cold butter, cubed
- Brown sugar
- Granulated sugar
Ingredient Notes: For the best results, use room temperature butter for easy mixing. If your fresh strawberries are very juicy, toss them with a tablespoon of flour before adding to prevent the Strawberry Shortcake Cookies from becoming too wet. You can substitute the freeze-dried strawberries with strawberry powder if available, using about 3 tablespoons.
See recipe card for quantities.
Instructions
Prepare All Components
- Start by washing and hulling your fresh strawberries. Dice them into small, uniform pieces (about ¼-inch) and pat them completely dry with paper towels.
- Toss the diced strawberries with cornstarch – this helps absorb excess moisture and prevents your cookies from spreading too much.
- Crush your freeze-dried strawberries into small pieces, leaving some larger chunks for texture.
- In a small bowl, combine flour, brown sugar, and granulated sugar for the crumble topping. Add the cold, cubed butter and use your fingertips or a pastry cutter to work it in until the mixture resembles coarse crumbs with some larger butter pieces. Set aside.
Make the Cookie Base
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3-4 minutes with an electric mixer). The combination of both sugars creates the perfect texture – granulated sugar provides structure while powdered sugar adds tenderness.
- Beat in the egg, vanilla extract, and almond extract until well combined. The almond extract adds a subtle depth that complements the strawberry flavor beautifully.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to your butter mixture, mixing on low speed until just combined. Don't overmix – this keeps your strawberry sugar cookies tender.
Combine and Shape the Dough
- Gently fold in your prepared fresh strawberries, crushed freeze-dried strawberries, and white chocolate chips (if using). The freeze-dried strawberries intensify the flavor while the fresh berries add moisture and texture.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or spoon, portion the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle each cookie with your prepared crumble topping, gently pressing it into the surface for that authentic shortcake texture.
Bake You Strawberry Shortcake Cookies to Perfection
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are set and lightly golden.
- The centers should still look slightly soft – they'll continue cooking on the hot pan after removal. Don't overbake, as this can make your cookies dry instead of soft and chewy.
- Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 1: Prepare All Components
Dice and dry the fresh strawberries, crush the freeze-dried ones, and mix up the buttery crumble topping.
- Step 2: Make the Cookie Base
Cream butter and sugars, then mix in the wet and dry ingredients to form the soft cookie dough.
- Step 3: Combine and Shape the Dough
Fold in strawberries, scoop the dough, and top each cookie with the crumble for that signature shortcake texture.
- Step 4: Bake Your Strawberry Shortcake Cookies to Perfection
Bake until golden around the edges and let the cookies cool slightly for soft, bakery-style results.
Pro Tips for the Best Strawberry Shortcake Cookies
- Temperature Matters: Make sure your butter is properly softened but not melted. It should give slightly when pressed but still hold its shape.
- Strawberry Prep: Removing excess moisture from fresh strawberries is crucial. If your berries are particularly juicy, let the diced pieces sit on paper towels for 10-15 minutes before adding to the dough.
- Even Baking: Rotate your baking sheets halfway through baking for even browning, especially if your oven has hot spots.
Dietary Benefits and Serving Suggestions
These buttery strawberry cookies provide a good source of vitamin C from the fresh strawberries, and the moderate sweetness makes them less guilt-inducing than many desserts. The addition of real fruit adds fiber and antioxidants to your treat.
Serve these cookies with a glass of cold milk, hot tea, or coffee. They're also delicious alongside vanilla ice cream or whipped cream for an extra-special dessert. For brunch occasions, they pair beautifully with fresh fruit salads and yogurt parfaits.
Creative Variations and Substitutions
- Berry Alternatives: Swap strawberries for raspberries, blueberries, or a mixed berry combination. Freeze-dried versions work well for any berry choice.
- Chocolate Lovers: Add mini chocolate chips or drizzle cooled cookies with melted white or dark chocolate.
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
- Dairy-Free Version: Substitute butter with vegan butter and omit white chocolate chips or use dairy-free alternatives.
- Lemon Twist: Add 1 tablespoon of fresh lemon zest to brighten the flavors and complement the strawberries.
Equipment
A stand mixer or hand mixer makes creaming the butter and sugars much easier, though you can do this by hand with some extra effort. Cookie scoops help create uniform cookies that bake evenly. A pastry cutter is helpful for making the crumble topping, but you can use your fingers or two knives instead.
Parchment paper prevents sticking and makes cleanup easier. If you don't have parchment, lightly grease your baking sheets instead.
Storage Instructions
Store your strawberry shortcake cookies in an airtight container at room temperature for up to 5 days. Layer them between parchment paper to prevent sticking. For longer storage, freeze the baked cookies for up to 3 months – just thaw at room temperature when ready to enjoy.
You can also freeze the cookie dough! Shape the dough into balls, freeze on a baking sheet until solid, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
The Secret to Bakery-Style Strawberry Shortcake Cookies (From My Kitchen to Yours)
Here’s a little secret I’ve learned after baking batch after batch of Strawberry Shortcake Cookies—the key to getting that perfect soft texture without soggy, spread-out cookies is all about how you treat the strawberries. I once ruined a whole tray by skipping this, but now I always pat the chopped berries dry and toss them gently with a bit of cornstarch before folding them into the dough. It’s a small step that makes a big difference, helping the cookies keep their lovely shape while still bursting with real strawberry flavor. This trick has never let me down, and it’s one I’ll always pass on to fellow home bakers.
FAQ
Can strawberry shortcake be made ahead of time?
Yes, strawberry shortcake can be made ahead with a few adjustments. Bake the shortcake cookies and store them in an airtight container. Prep the strawberries and crumble topping separately. Assemble just before serving to keep the texture fresh and avoid sogginess. This way, everything stays crisp, flavorful, and ready to impress when you need it.
What is the difference between shortbread and shortcake cookies?
Shortbread cookies are dense, crumbly, and rich with butter, typically containing no leavening agents. Shortcake cookies, like strawberry shortcake cookies, are softer, fluffier, and often use baking powder for lift. They’re more cake-like in texture and are usually paired with fruit or cream, offering a lighter bite compared to traditional buttery shortbread.
How long will strawberry shortcake last?
Strawberry shortcake cookies stay fresh at room temperature for up to 5 days in an airtight container. For longer storage, freeze baked cookies for up to 3 months. Avoid storing assembled strawberry shortcake with cream or fresh berries for too long, as the moisture can make them soggy. Always store components separately for best results.
What makes a cookie hold together?
A cookie’s structure relies on the right balance of fat, sugar, flour, and eggs. Creaming butter and sugar helps incorporate air, while flour and eggs provide binding and stability. For fruit-filled cookies like strawberry shortcake, controlling moisture—such as patting berries dry and using cornstarch—also ensures cookies hold their shape and don’t spread too much.
Why Strawberry Shortcake Cookies Deserve a Spot in Your Cookie Jar
These Strawberry Shortcake Cookies are more than just a sweet treat—they’re a nostalgic bite of summer wrapped in a buttery, bakery-style cookie that’s perfect any time of year. With the rich flavor of both fresh and freeze-dried strawberries and a golden shortcake crumble on top, every bite delivers a little joy.
Whether you're planning a dessert table or simply baking to brighten your week, these cookies never disappoint. If you love recipes like this, you’ll also swoon over our soft and fruity Summer Sugar Cookies and the zesty twist in our Lemon Sugar Cookie Recipe—both perfect companions to your next baking day. So grab your apron, turn on your oven, and let these Strawberry Shortcake Cookies sweeten your day, one bite at a time.
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Pairing
These are my favorite dishes to serve with this Strawberry Shortcake Cookies recipe:
Strawberry Shortcake Cookies Recipe
Equipment
- Mixing bowl Large for cookie dough
- Hand or Stand Mixer For creaming butter
- Cookie scoop 2-tablespoon size
- 2 Baking sheet Lined with parchment
- Wire rack For cooling
- Small bowl For crumble topping
- Rolling Pin or Food Processor To crush freeze-dried strawberries
Ingredients
Cookie Base
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon almond extract optional, recommended
Strawberry Mix-ins
- 1 cup fresh strawberries diced and patted dry
- ½ cup freeze-dried strawberries crushed
- 2 tablespoons cornstarch for fresh strawberries
- ½ cup white chocolate chips optional
Crumble Topping
- ¼ cup all-purpose flour
- 3 tablespoons cold butter cubed
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
Instructions
- Wash, dice, and pat dry the strawberries. Toss with cornstarch.
- Crush freeze-dried strawberries. Prepare crumble topping by combining flour, sugars, and butter.
- Cream butter, granulated sugar, and powdered sugar. Beat in egg, vanilla, and almond extract.
- Add dry ingredients (flour, baking powder, salt). Mix until just combined.
- Gently fold in strawberries, freeze-dried bits, and optional chips.
- Scoop dough, place on lined baking sheets, and top with crumble.
- Bake at 350°F for 12–15 minutes until edges are golden. Let cool 5 min on sheet before transferring.
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