If strawberry shortcake and a soft cookie had a baby, this would be it. These Strawberry Shortcake Cookies are buttery, tender, and full of real strawberry bits—like shortcake you can hold in your hand. They’re fast, easy, and taste like summer. Perfect for dessert, snack time, or just because.
Why I Love This Recipe
I first made these cookies after a Saturday morning trip to the farmers’ market. I had a basket of sweet strawberries and wanted something easy, but still special. These cookies were the perfect answer—and now I make them every time strawberries are in season.
- You don’t need a mixer—just one bowl
- They taste like strawberry shortcake but in cookie form
- The dough comes together in under 10 minutes
- Great way to use up fresh strawberries before they go mushy
- Light, buttery, and not too sweet
What You’ll Need
- 1 cup diced fresh strawberries
- 1 tablespoon granulated sugar (for strawberries)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup granulated sugar (for dough)
- ½ cup unsalted butter, cold and diced
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar (for topping, optional)
Servings and Time
Makes: 12 cookies
Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes
Tools You’ll Need
- Mixing bowl
- Measuring cups and spoons
- Small knife
- Cutting board
- Baking sheet
- Parchment paper
- Spatula or spoon
Substitutions and Variations
- Frozen strawberries – can be used, just dice them while still frozen and use right away
- Half and half – instead of heavy cream for a lighter version
- Add-ins – white chocolate chips or a tiny bit of lemon zest
- Gluten-free flour – 1:1 blend works fine here
Make-Ahead Tips
- Dice and sugar your strawberries up to 4 hours in advance
- You can chill the dough for up to 12 hours before baking
- Baked cookies keep well at room temp for 2 days
Let’s Make Strawberry Shortcake Cookies
Step 1: Prep the Strawberries
In a small bowl, mix 1 cup diced fresh strawberries with 1 tablespoon granulated sugar. Set aside for 10 minutes so they get juicy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ⅓ cup granulated sugar.
Step 3: Cut in the Butter
Add ½ cup cold, diced unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to work it in until the mix looks like coarse crumbs.
Step 4: Add Wet Ingredients
Pour in ⅔ cup heavy cream and 1 teaspoon vanilla extract. Stir gently until a soft dough forms—don’t overmix.
Step 5: Fold in the Strawberries
Gently fold in the macerated strawberries (and their juices) into the dough. It’ll be soft and slightly sticky.
Step 6: Scoop and Top
Scoop 2–3 tablespoon mounds of dough onto a parchment-lined baking sheet. Leave space between them. Sprinkle with coarse sugar if you want a crunchy top.
Step 7: Bake
Bake in a preheated oven at 375°F (190°C) for 14–16 minutes, or until golden around the edges and set in the center.
Pro Tips
- Use cold butter! It helps the cookies stay tender and rise a bit
- Don’t overmix the dough or it’ll get tough
- Pat strawberries dry if they’re super juicy—too much liquid makes the dough soggy
- Coarse sugar on top gives them a bakery-style crunch
- Let them cool at least 10 mins—they firm up as they sit
Leftovers and Storage
- Store cookies in an airtight container at room temp for up to 2 days
- For longer storage, freeze baked cookies for up to 1 month
- Reheat in a toaster oven to get that fresh-baked feel again
Macros Info (per cookie, makes 12)
- Calories: 175
- Protein: 2g
- Fat: 9g
- Carbs: 21g
- Sugar: 8g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Using cold butter creates steam while baking, which helps the cookies puff up slightly and get that soft, biscuit-like texture. The heavy cream adds richness and moisture, while the strawberries release just enough juice to sweeten the dough without making it soggy.
Common Mistakes
- Using warm butter: Makes the dough greasy and flat
- Skipping the sugar on strawberries: They need it to soften and release flavor
- Overbaking: They’ll get dry fast—watch for golden edges and soft centers
- Not spacing dough: They do spread a bit, so leave room
What to Serve With
- A cold glass of milk
- Fresh whipped cream on the side
- A scoop of vanilla ice cream
- A drizzle of melted white chocolate
FAQ
Can I use frozen strawberries?
Yes! Dice them while frozen and fold in right away. Don’t thaw first.
Can I make the dough ahead?
Yes—chill it for up to 12 hours. Just scoop and bake straight from the fridge.
Can I make these vegan?
Try using vegan butter and full-fat coconut cream instead of dairy cream.
Final Thoughts
These Strawberry Shortcake Cookies are a simple joy. Whether you’re baking for a quick treat or bringing something fresh to a gathering, these cookies are always a hit. Try them once, and they might become your go-to every strawberry season. Let me know how they turned out or ask me anything in the comments—I love hearing from you!
