View Gallery
1 photo
Strawberry shortcake cookies are the kind of treat that quietly steal the spotlight. They are soft, buttery, and packed with real strawberry flavor, without being overly sweet or artificial.
I love how these cookies feel nostalgic and new at the same time. They taste like classic strawberry shortcake, but baked into something you can hold in your hand and snack on anytime.
Fresh strawberries are the star here, and you can really tell. Every bite has little pops of fruit balanced with tender cookie dough and those golden shortcake crumbs tucked inside.
This recipe has become my go-to during strawberry season, and honestly, I find excuses to make it outside of summer too. They feel special enough for gatherings, yet cozy enough for a quiet afternoon.
Ingredients Needed for the Recipe
- Fresh strawberries – Provide natural strawberry flavor and juicy bites throughout the cookies.
- Lemon juice – Helps brighten the strawberry flavor and keeps the color vibrant while baking.
- Unsalted butter – Creates a rich, soft cookie base with a classic buttery taste.
- Light brown sugar – Adds moisture and a subtle caramel-like depth to the dough.
- Granulated sugar – Balances sweetness and helps the cookies spread properly.
- Whole egg – Binds the dough and provides structure.
- Egg yolk – Adds extra richness and keeps the cookies chewy in the center.
- Vanilla extract – Rounds out the flavors and complements the strawberries.
- All-purpose flour – Forms the structure of both the cookie dough and the shortcake crumbs.
- Baking soda – Helps the cookies spread and bake evenly.
- Baking powder – Gives a gentle lift without making them cakey.
- Fine sea salt – Balances sweetness and sharpens the overall flavor.
- Oil – Keeps the shortcake crumbs tender and crumbly.
A little note before baking
This recipe works best when you slow down just a bit. Chilling the dough and using fresh strawberries makes a huge difference in how the cookies bake.
I learned early on that rushing these cookies leads to spreading issues. Giving them time in the freezer is what creates those thick, bakery-style results.
How to make Strawberry Shortcake Cookies?
Step 1 – Make the shortcake crumbs
Start by mixing flour, sugars, baking powder, oil, and vanilla until small crumbs form. The texture should feel sandy but slightly clumpy.
Spread the mixture onto a lined baking tray and bake until lightly golden. Let it cool completely so the crumbs stay crisp.
Step 2 – Prepare the strawberries
Dice the strawberries into very small pieces so they distribute evenly in the dough. Toss them gently with lemon juice.
If they release a lot of liquid, strain off the excess. This keeps the dough from becoming too wet.
Step 3 – Cream the butter and sugars
Beat the butter with both sugars until light and fluffy. This step builds the base texture of the cookies.
Take your time here, because properly creamed butter makes a noticeable difference once baked.
Step 4 – Add the eggs and vanilla
Mix in the whole egg, egg yolk, and vanilla until just combined. Stop as soon as the mixture looks smooth.
Overmixing at this stage can make the cookies dense, so keep it gentle.
Step 5 – Incorporate the dry ingredients
Add the flour, baking soda, baking powder, and salt. Mix until most of the flour disappears.
A few dry pockets are fine. They will finish blending in the next step.
Step 6 – Fold in strawberries and crumbs
Gently fold in the shortcake crumbs and strawberries. Try not to crush the berries as you mix.
The dough should look thick, studded with fruit, and slightly rustic.
Step 7 – Scoop and chill
Scoop the dough onto a lined baking sheet and press extra shortcake crumbs on top. This adds texture and flavor.
Freeze the tray for at least two to three hours. Overnight chilling gives the best structure.
Step 8 – Bake and cool
Bake the frozen cookies until the edges turn lightly golden. The centers should still look soft.
Let them cool on the tray before moving them. They set up as they rest.
Serving ideas
I love serving these cookies slightly warm, when the centers are extra soft and the strawberries feel jammy.
They pair beautifully with coffee, tea, or even a scoop of vanilla ice cream for a casual dessert.
For gatherings, I arrange them on a simple platter with fresh strawberries scattered around. It looks effortless but thoughtful.
Tips
- Use only fresh, firm strawberries to avoid excess moisture.
- Dice strawberries small for even distribution and proper spreading.
- Chill the dough thoroughly to prevent flat cookies.
- Do not overbake; pale centers mean soft interiors.
- Room temperature butter and eggs blend more smoothly.
Variations to try
If you enjoy a little extra sweetness, white chocolate chips pair nicely with the strawberries without overpowering them.
For a deeper contrast, finely chopped dark chocolate adds richness and balances the fruit.
You can also sprinkle coarse sugar on top before baking for a subtle crunch that feels bakery-inspired.
Storage and make-ahead notes
These cookies stay soft for several days when stored in an airtight container at room temperature.
If you want to prepare ahead, freeze the scooped dough and bake straight from frozen when needed.
Having a batch ready in the freezer feels like a small gift to your future self.
Strawberry shortcake cookies are one of those recipes that feel personal once you make them. They’re simple, comforting, and full of real flavor.
Every time I bake them, they remind me why I love working with fresh fruit and classic flavors. They never last long, and I’m always glad I made extra.
Strawberry Shortcake Cookies Recipe
Description
These Strawberry Shortcake Cookies taste just like classic shortcakes in cookie form! Packed with fresh juicy strawberries and buttery shortbread crumbs, they’re soft, chewy, and bursting with natural berry flavor. Perfect for spring and summer gatherings—or anytime you crave a nostalgic fruity treat!
ingredients
Shortcake Crumb
Strawberry Cookie Dough
Instructions
-
Make the shortcake crumbs
Preheat oven to 150°C (300°F). In a medium bowl, combine granulated sugar, brown sugar, flour, baking powder, oil, and vanilla until crumbly. Spread on a parchment-lined tray and bake 15–18 minutes until golden. Cool completely. -
Prepare strawberries
In a small bowl, toss diced strawberries with lemon juice. If very juicy, strain excess liquid before using. -
Cream butter and sugars
In a mixing bowl, cream butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy. -
Add wet ingredients
Mix in egg, egg yolk, and vanilla extract until just combined. -
Incorporate dry ingredients
Add flour, salt, baking soda, and baking powder. Mix until just combined—do not overmix. -
Fold in strawberries and crumbs
Gently fold in ½ cup shortcake crumbs and prepared strawberries. Avoid smashing berries. -
Scoop and chill
Use a 2-tbsp cookie scoop to portion dough onto parchment-lined sheets. Press extra crumbs on top. Freeze for at least 2–3 hours (or overnight). -
Bake
Preheat oven to 180°C (350°F). Bake chilled cookies 9–11 minutes (standard) or 12–14 minutes (large) until edges are lightly golden. Cool on tray 15 minutes before removing.
Nutrition Facts
Servings 18
Serving Size 1 cookie
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 35mg12%
- Sodium 125mg6%
- Potassium 80mg3%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 2g4%
- Calcium 30 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use fresh strawberries only—frozen berries add too much moisture and make dough cakey.
- Chill thoroughly: Minimum 2–3 hours in freezer prevents overspreading.
- Weigh your flour for best results—265g total for dough + 46g for crumbs.
- Don’t overbake: Remove when edges are just golden; centers stay soft and gooey.
Frequently Asked Questions
Can I use frozen strawberries?
No—frozen strawberries release too much water, resulting in wet dough and cakey texture. Use firm, fresh strawberries only.
How should I store these cookies?
Store in an airtight container at room temperature for 3–4 days. Dough can be frozen for up to 1 month before baking.