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Strawberry shortcake cookies recipe with buttery crumble on white plate

Strawberry Shortcake Cookies Recipe

Soft, buttery, and bursting with sweet strawberry flavor, these Strawberry Shortcake Cookies combine the nostalgic taste of classic shortcake with the ease of a cookie. Made with both fresh and freeze-dried strawberries, plus a tender crumb topping, they’re the perfect treat for summer gatherings—or anytime you need a fruity pick-me-up.
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Course: Brunch, Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes
Servings: 24 cookies
Calories: 180kcal
Cost: $8–$10

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.9mg