Strawberry Shortcake Cookies are a delightful twist on the classic dessert you know and love. These cookies bring together the sweet, tender flavor of ripe strawberries with a buttery, crumbly cookie base that almost melts in your mouth. You’ll notice little pops of fresh strawberry and just the right touch of vanilla in every bite, making them feel like little summer treats any time of year.
I love making these cookies when I want something sweet but not too heavy. They’re perfect for when you’re craving that strawberry shortcake flavor but in a handheld, easy-to-share cookie form. One tip I’ve picked up is to gently fold in the chopped strawberries so they keep their lovely texture without turning the dough too wet—you want those bright strawberry bits shining through.
These cookies go wonderfully with a glass of cold milk or a cup of tea, and they’re always a hit at gatherings. I’ve found that serving them slightly warm brings out the best flavor, almost like a fresh-from-the-oven strawberry shortcake moment. Whether you’re baking for family or friends, these cookies make everything feel a little sweeter and a lot more special.
Key Ingredients & Substitutions
- Butter
- Using unsalted butter gives you control over the salt level. Make sure it’s softened so it creams easily with sugar, giving your cookies a tender texture. You can swap for margarine if needed, but butter adds the best flavor.
- Freeze
- Dried Strawberries: These add a sweet, concentrated strawberry punch and keep the dough from getting soggy. If you can’t find freeze-dried, use finely chopped fresh strawberries but reduce the amount to avoid too much moisture.
- Heavy Whipping Cream
- This is key for that fluffy whipped cream topping. For a lighter option, try whipped coconut cream or use store-bought whipped topping, but fresh cream tastes best.
- Vanilla Extract
- Adds depth to the flavor. If you don’t have vanilla, try almond extract for a subtle nutty twist, but use less as it’s stronger.
How Do I Make Sure These Cookies Stay Soft But Hold Their Shape?
Getting the right cookie texture can be tricky. Here’s what helps me:
- Cream the butter and sugar well until fluffy—this traps air and creates a soft cookie.
- Don’t overmix once you add flour; mix just until combined to avoid tough cookies.
- Use freeze-dried strawberries instead of fresh in the dough to keep it from getting too wet and spreading too much.
- Chill your dough for 30 minutes if your kitchen is warm—it helps the cookies bake evenly.
- Bake until edges are lightly golden but the center still looks soft—cookies firm up as they cool.
Equipment You’ll Need
- Baking sheets – essential for even baking and easy cookie removal.
- Parchment paper – prevents sticking and makes cleanup faster.
- Mixing bowls – you’ll need at least two: one for wet and one for dry ingredients.
- Electric mixer or hand whisk – helps cream butter and sugar until light and fluffy.
- Measuring cups and spoons – for accurate ingredient amounts.
- Spatula – great for folding in ingredients gently without overmixing.
- Wire cooling rack – lets cookies cool evenly and keeps them crisp on the edges.
- Piping bag or spoon – for neatly adding whipped cream on top.
Flavor Variations & Add-Ins
- Swap fresh strawberries for raspberries for a tart variation that pairs well with whipped cream.
- Add white chocolate chips into the dough for extra sweetness and creamy bites.
- Stir in a teaspoon of lemon zest to brighten the flavor and add a citrus twist.
- Mix finely chopped toasted almonds or pecans into the dough for a crunchy texture.
How to Make Strawberry Shortcake Cookies?
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, crushed (plus extra for garnish)
For the Topping:
- 1 cup fresh strawberries, thinly sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes of prep, 10-12 minutes of baking, plus extra time to cool the cookies and whip the cream—around 40 minutes total from start to finish. A bit of patience to cool the cookies before topping will give you the best results!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the egg and vanilla extract until fully mixed. In a separate bowl, whisk the flour, baking powder, salt, and crushed freeze-dried strawberries. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
2. Bake the Cookies:
Drop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart so the cookies have room to spread. Bake for 10-12 minutes or until the edges turn lightly golden. Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
3. Prepare Toppings and Assemble:
While the cookies cool, whip the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form—this means when you lift the whisk, the cream holds its shape nicely. Once the cookies are completely cool, spread a layer of fresh strawberry slices over each one. Then, using a spoon or piping bag, add a generous swirl of whipped cream on top. Finish with a sprinkle of crushed freeze-dried strawberries and cookie crumbles for a pretty, tasty touch. Enjoy right away, or refrigerate until you’re ready to serve.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well first to avoid extra moisture in the cookies and whipped cream. Pat them dry with paper towels before using.
How Should I Store Leftover Cookies?
Store the cookies and whipped cream topping separately in airtight containers in the refrigerator. Cookies last up to 3 days, and whipped cream is best used within 24 hours. Assemble just before serving for the best texture.
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate for up to 2 days. Let it come to room temperature for about 15 minutes before scooping and baking.
What Can I Substitute for Freeze-Dried Strawberries?
If you don’t have freeze-dried strawberries, finely chop fresh strawberries and gently fold them into the dough. Use slightly less to prevent excess moisture from softening the dough too much.