Oh, you’re going to love these Strawberry Shortcake Cookies!
Imagine all the flavors of a classic strawberry shortcake—sweet strawberries, buttery biscuits, and creamy goodness—but in a fun, handheld cookie.
These are soft, fluffy, and bursting with fresh strawberries in every bite.
They’re easy to make, kid-approved, and perfect for summer picnics, school lunches, or just a cozy treat at home.
Let’s bake these little bites of joy together!
What You’ll Need
- Fresh Strawberries – 1 cup, diced
- All-Purpose Flour – 2 cups
- Baking Powder – 1 tsp
- Salt – 1/2 tsp
- Granulated Sugar – 1/2 cup
- Unsalted Butter – 1/2 cup (cold and cubed)
- Heavy Cream – 1/2 cup
- Vanilla Extract – 1 tsp
- Powdered Sugar – For dusting
Pro Tips
- Chill your butter: Cold butter is the secret to soft, fluffy cookies with a biscuit-like texture. Don’t skip this step!
- Dice strawberries small: This helps the strawberries evenly distribute throughout the dough and prevents sogginess.
- Don’t overmix the dough: Gently combine until just mixed—overmixing can make the cookies tough.
- Add a sprinkle of sugar before baking: This gives the cookies a little sparkle and extra sweetness.
- Use parchment paper: Keeps the cookies from sticking and makes cleanup a breeze!
Tools You’ll Need
- Mixing Bowls (2)
- Whisk
- Pastry Cutter or Fork
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Cooling Rack
Substitutions & Variations
- No Heavy Cream? Use whole milk or half-and-half instead, but the texture might be slightly less rich.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
- Add Lemon Zest: A little zest in the dough adds a bright, citrusy pop!
- Drizzle with Glaze: Mix powdered sugar and milk to drizzle over cooled cookies for extra sweetness.
Make-Ahead Tips
You can prep the dough up to 24 hours ahead of time. Just cover it tightly and store in the fridge until you’re ready to bake.
Instructions
1. Prep the Strawberries:
Dice the strawberries into small pieces and set aside.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
3. Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. Add the Wet Ingredients:
Stir in the heavy cream and vanilla extract until just combined. Gently fold in the diced strawberries.
5. Enhance Dough Color (Optional)
Before folding in the diced strawberries, add 2–3 drops of red food coloring or a natural pink food coloring to the wet ingredients.
Mix gently until the color is evenly distributed. This will give the dough a consistent, light pink hue. Then, fold in the diced strawberries carefully to avoid additional mixing.
6. Form the Cookies:
Use a spoon or cookie scoop to drop mounds of dough onto a parchment-lined baking sheet. Space them about 2 inches apart.
6. Dust with Powdered Sugar:
Once the cookies are cool, lightly dust with powdered sugar and serve!
Leftovers & Storage
- Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze unbaked dough scoops for quick cookies later—just bake straight from the freezer, adding 1–2 minutes to the bake time.
Conclusion
I hope you’re as excited to make these Strawberry Shortcake Cookies as I am to share them with you!
They’re fun, easy, and taste like summer in every bite.
When you bake these, let me know how they turn out—drop a comment below or share your tips and twists!
I can’t wait to hear from you.
Happy baking! 🍓
