Strawberry Shortcake Cookies are a delightful treat that bring together sweet, juicy strawberries and crumbly, buttery cookies all in one bite. These cookies have a soft, tender texture with bursts of fresh strawberry flavor that make them feel like little summer desserts you can enjoy anytime. The combination of fruity and cakey is just the right balance to satisfy your sweet tooth without being too heavy.
I love making these cookies when I want something cheerful and bright. The fresh strawberries give them a natural sweetness that feels special, and you can even toss in a few chocolate chips or a sprinkle of powdered sugar on top to make them extra fun. I often bake a batch to share with friends because they’re easy to eat and everyone seems to enjoy that fresh fruit twist in a cookie.
Serving these with a glass of milk or a cup of tea makes for the perfect little snack, and they’re great for packing in lunchboxes or bringing to picnics. I find that biting into these cookies reminds me of warm, sunny days, and they always bring a smile to my face. If you like summer flavors but want something quick and easy to bake, Strawberry Shortcake Cookies are a wonderful choice!
Key Ingredients & Substitutions
Fresh Strawberries: These give the cookies their fruity, fresh flavor and juicy texture. If fresh berries are out of season, frozen strawberries work well—just thaw and drain them before adding.
Butter: Unsalted butter helps control salt levels and gives a rich, tender crumb. You can swap for margarine or a plant-based butter for dairy-free options, but the texture might be slightly different.
Flour: All-purpose flour is key for the right cookie texture. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
Powdered Sugar Glaze: It adds a sweet, creamy finish. You can adjust the milk amount to make the glaze thicker or thinner based on your preference.
How Can You Keep Fresh Strawberries From Making Cookies Too Wet?
Fresh strawberries add moisture, so it’s important to chop them finely and fold them gently into the dough to avoid breaking them up too much.
- Use firm, ripe strawberries, not overly soft ones.
- Chop strawberries into small pieces to distribute moisture evenly.
- If the dough feels too wet, chill it for 30 minutes before scooping.
- Don’t overmix; fold strawberries in gently to keep dough texture intact.
- Baking on parchment helps prevent sticking as the berries release juice.
Equipment You’ll Need
- Mixing bowls – I use these for whisking the dry ingredients and creaming the butter and sugar, keeping everything organized.
- Electric mixer or whisk – makes beating the butter and sugar quick and smooth, saving arm fatigue.
- Measuring cups and spoons – ensure your ingredients are precise for the best results.
- Cookie scoop or tablespoon – helps portion the dough evenly for consistent baking.
- Parchment paper – prevents cookies from sticking and makes cleanup easier.
- Baking sheet – a sturdy, flat pan to bake the cookies evenly.
- Cooling rack – cools the cookies without sogginess, perfect for glazing and decorating.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for different berry flavors that pair well with the shortbread base.
- Add white chocolate chips or chopped dark chocolate for a richer, sweeter touch.
- Mix in chopped nuts like almonds or pecans for extra crunch and flavor.
- Use lemon or orange zest in the dough for a citrus twist that complements the berries.
Strawberry Shortcake Cookies
Ingredients You’ll Need:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup finely chopped fresh strawberries
- 1 cup powdered sugar (for the glaze)
- 2-3 tablespoons milk or cream (for the glaze)
- 1 teaspoon vanilla extract (for the glaze)
- ¼ cup finely chopped fresh strawberries (for topping)
- Strawberry puree or strawberry jam (for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Then you’ll need a little extra time for the cookies to cool and for the glaze to set, which may take about 20-30 minutes. In total, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure your leavening is evenly distributed.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer or whisk to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This will help create tender cookies.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is well combined and smooth. This adds moisture and flavor to the cookies.
4. Mix Dry Ingredients and Fold in Strawberries:
Gradually add the dry flour mixture to your wet ingredients, stirring just until everything comes together. Be careful not to overmix! Next, gently fold in the finely chopped fresh strawberries to avoid breaking them too much.
5. Bake the Cookies:
Use a tablespoon or cookie scoop to drop dough portions onto your prepared baking sheet, spacing them about 2 inches apart to give them room to spread. Bake for 10-12 minutes, or until the edges are just turning golden. Remove the cookies from the oven and let them cool completely on a wire rack before decorating.
6. Make and Add the Glaze:
In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until the glaze is smooth and slightly thick but pourable. Spread or drizzle the glaze evenly over the cooled cookies.
7. Top with Fresh Strawberries and Drizzle:
Add a small spoonful of chopped fresh strawberries on top of each glazed cookie for a fresh burst of flavor. Then, complete the look by drizzling thin lines of strawberry puree or strawberry jam over the glaze. Let the glaze set for about 20-30 minutes before serving.
Enjoy your soft, buttery Strawberry Shortcake Cookies with a sweet, fruity glaze and fresh strawberry topping!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just be sure to thaw and drain frozen strawberries well before chopping and folding them into the dough to avoid extra moisture that could make the cookies soggy.
How Do I Store Strawberry Shortcake Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the baked cookies (without glaze) in a freezer-safe bag for up to 2 months. Add glaze and toppings after thawing.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 10 minutes, then scoop and bake as usual.
How Can I Adjust the Glaze Consistency?
If your glaze is too thick, add a little more milk or cream, a teaspoon at a time, until it reaches a pourable consistency. If it’s too thin, add a bit more powdered sugar to thicken it up.