Strawberry Shortcake Cookies

These Strawberry Shortcake Cookies are everything you love about the classic dessert in cookie form! Bursting with juicy strawberries, buttery goodness, and a hint of vanilla, these cookies are soft, tender, and perfect for any occasion. With a crumbly texture reminiscent of shortcake and a sweet, fruity flavor, they’re a must-try treat for strawberry lovers.

I first made these Strawberry Shortcake Cookies during a summer afternoon when strawberries were at their peak. My little family loves strawberries, and I thought, “Why not turn our favorite shortcake into a cookie?” As the aroma of vanilla and baked strawberries filled the kitchen, my husband and kids couldn’t wait to try them. These cookies quickly became a household favorite, sparking requests for more every strawberry season!

Why You’ll Love Strawberry Shortcake Cookies

•Bursting with Flavor: Sweet, juicy strawberries take center stage.

•Shortcake-Inspired Texture: Crumbly, tender, and buttery.

•Easy to Make: A quick recipe with simple ingredients.

•Perfect for Any Occasion: Great for tea parties, picnics, or dessert.

Ingredients Notes For Strawberry Shortcake Cookies

•Fresh Strawberries: Dice them small for even distribution and flavor bursts.

•All-Purpose Flour: Provides structure while keeping the cookies tender.

•Cold Butter: Creates a crumbly texture reminiscent of shortcake.

•Heavy Cream: Adds richness and moisture to the dough.

•Vanilla Extract: Enhances the sweet, buttery flavor.

•Optional Glaze: A drizzle of vanilla glaze adds extra sweetness.

Recipe Steps

1.Prepare the Strawberries:

•Wash and dice fresh strawberries. Toss with a teaspoon of sugar and set aside.

2.Make the Dough:

•In a bowl, mix flour, sugar, baking powder, and salt.

•Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

•Stir in heavy cream and vanilla extract until just combined. Gently fold in the strawberries.

3.Shape and Bake:

•Scoop dough onto a parchment-lined baking sheet. Flatten slightly.

•Bake at 375°F (190°C) for 15–18 minutes, or until the edges are golden.

4.Optional Glaze:

•Mix powdered sugar, a splash of vanilla, and milk to create a drizzle. Apply once cookies are cooled.

Storage Options

•Room Temperature: Store in an airtight container for 1–2 days.

•Refrigerator: Keep in a sealed container for up to 5 days.

•Freezer: Freeze unbaked cookie dough balls for up to 3 months; bake directly from frozen.

Variations & Substitutions

•Add White Chocolate Chips: For extra sweetness and texture.

•Use Other Berries: Substitute strawberries with blueberries, raspberries, or diced peaches.

•Gluten-Free: Use a 1:1 gluten-free flour blend.

Frequently Asked Questions

Q: Can I use frozen strawberries?

Yes, but thaw them and pat them dry to avoid extra moisture in the dough.

Q: Why is my dough sticky?

Strawberries release juice, so lightly flour your hands when shaping the dough.

Q: Can I skip the glaze?

Absolutely! The cookies are sweet and delicious on their own.

These Strawberry Shortcake Cookies are the perfect way to enjoy the sweet flavors of summer in every bite! 🍓🍪

Strawberry Shortcake Cookies

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Course: Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 33 minutes minutes

Servings: 20 cookies

Ingredients

 

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 1/2 cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup unsalted butter cold and cubed
• ▢ 1/2 cup heavy cream
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup fresh strawberries diced
• ▢ 2 tablespoons granulated sugar for coating strawberries

Instructions

• Preheat Oven:
• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Prepare the Strawberries:
• Toss the diced strawberries with 2 tablespoons of granulated sugar. Set aside.
• Mix Dry Ingredients:
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Cut in the Butter:
• Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
• Combine Wet Ingredients:
• In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
• Mix the Dough:
• Gradually add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in the sugared strawberries. Be careful not to overmix.
• Shape the Cookies:
• Scoop 1.5 tablespoons of dough for each cookie and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your hand.
• Bake:
• Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.