Name: Strawberry Shortcake Cookies Recipe
Prep time: 20 min
Cook time: PT-490526H16M52S
Total time: 35 min
Cuisine: American
Ingredients: ⅓ cup (40 g) all purpose flour; ¼ cup (50 g) granulated sugar; 1 tablespoon light brown sugar; ¼ teaspoon baking powder; 3 tablespoons (46 ml) melted butter, cooled slightly; 2½ cups (300 g) all purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup (150 g) unsalted butter, room temperature (still cool to the touch); ¾ cup (150 g) light brown sugar; ½ cup (100 g) granulated sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons (10 ml) vanilla extract; ¾ cup diced fresh strawberries (about 5 – 7 strawberries)

If you’re a fan of all things strawberry and shortcake, you’re in for a treat with this Strawberry Shortcake Cookies Recipe. These cookies are basically little bites of summer — soft, buttery, with just the right touch of fresh strawberry sweetness. What I love most about this recipe is how it elevates the humble cookie with fresh fruit and a shortbread crumb topping that gives each bite a perfect balance of textures.

They’re fantastic for an afternoon pick-me-up, a spring or summer gathering, or even just when you want to brighten up your day with a fresh twist on classic cookies. Trust me, once you try this Strawberry Shortcake Cookies Recipe, you’ll keep coming back to it – it’s that worth it.

Ingredients You’ll Need

The magic in this Strawberry Shortcake Cookies Recipe happens because these ingredients work harmoniously — buttery richness from the butter, just enough brown sugar for depth, and fresh strawberries for a punch of fruity freshness. Grab the freshest berries you can find for best results, and don’t be tempted to skip the shortbread crumb topping – it’s the game-changer here.

All purpose flour: Essential for structure; be sure to measure it correctly to avoid dense cookies.
Granulated sugar: Adds sweetness and helps with cookie texture.
Light brown sugar: Brings a depth of flavor and moisture.
Baking powder & baking soda: Work together to give the cookies a nice rise without being cakey.
Unsalted butter: Room temperature is key for creamy mixing and moist cookies.
Egg & egg yolk: Adds moisture and richness; make sure they’re at room temp for even mixing.
Vanilla extract: Enhances all the flavors with a warm, sweet aroma.
Fresh strawberries: Diced small so they distribute evenly and don’t make the dough soggy.
Shortbread cookie crumbs: Made with flour, sugars, baking powder, and melted butter to sprinkle on top — trust me, don’t skip these crumbs!

Variations

I love how flexible this Strawberry Shortcake Cookies Recipe is. You can easily tweak it to suit your mood or dietary needs, and that’s what makes it a forever recipe in my kitchen. Feel free to experiment with add-ins or substitutions to make it your own.

Gluten-free option: I’ve swapped in a gluten-free flour blend with great success — just make sure it includes xanthan gum for structure.
Dairy-free alternative: Use coconut oil or a vegan butter substitute instead of unsalted butter; the cookies still come out delicious.
Extra berry burst: Mix in some finely chopped raspberries or blueberries along with the strawberries for a berry medley that’s bursting with flavor.
Vanilla bean: Try using vanilla bean paste or the seeds from a vanilla pod instead of extract — it really amps up the flavor.

How to Make Strawberry Shortcake Cookies Recipe

Step 1: Prep the Shortbread Cookie Crumbs

Start by mixing the flour, granulated sugar, brown sugar, and baking powder for the shortbread crumbs in a small bowl. Then add the melted butter and stir until the mixture forms clumps of crumbly dough. I like to chill this mixture while I make the cookie dough — it helps the crumbs stay distinct and crispy on top once baked.

Step 2: Make the Cookie Dough

In a large bowl, whisk together all purpose flour, baking powder, baking soda, and salt. In a separate bowl, cream the room temperature butter with light brown and granulated sugars until fluffy – this usually takes about 3-4 minutes with a hand mixer. Beat in the egg, egg yolk, and vanilla extract until combined.

Carefully fold in the dry ingredients until just combined — don’t overmix or the cookies might turn out tough. Finally, gently fold in the diced strawberries. Handling the strawberries gently is key because you want little bursts of strawberry throughout the cookie, not mush.

Step 3: Assemble and Bake

Scoop the dough onto parchment-lined baking sheets using a cookie scoop or tablespoon, leaving some room for spreading. Sprinkle the chilled shortbread cookie crumbs generously on top of each cookie. Pop them into a preheated 350°F (175°C) oven and bake for about 12-15 minutes, or until the edges are lightly golden but the centers remain soft.

Keep a close eye towards the end — you want the cookies just baked through to get that melt-in-your-mouth texture.

How to Serve Strawberry Shortcake Cookies Recipe

Seven small white bowls sit on a white marbled background, each with a different ingredient. The top left bowl is full of white flour with a soft, powdery texture. To its right, a bowl holds four brown eggs with smooth shells. Below the flour, a bowl contains bright red, cut strawberries showing juicy, fresh pieces. In the middle, a small bowl holds dark brown vanilla extract with a shiny, liquid surface. To its right is a bowl filled with white sugar, fine and granulated. Below the strawberries, a white bowl has a small amount of light brown sugar with a grainy texture. Next to it, a white bowl contains creamy butter shaped in a neat block showing smooth and soft texture. The last bowl, bottom right, holds white powdered milk with a light and fluffy look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often dust these cookies with a light sprinkle of powdered sugar to add a pretty, sweet touch. Fresh mint leaves work beautifully as a garnish too, giving a fresh pop of color and a slight herbal brightness that complements the strawberry.

Side Dishes

These cookies shine on their own, but if you’re serving them as part of a dessert spread, they pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A chilled glass of lemon iced tea or a floral white tea complements them beautifully for an afternoon treat.

Creative Ways to Present

For a special occasion, I love stacking these cookies with whipped cream and fresh strawberries between layers for a quick “cookie shortcake” dessert. Wrapping them individually in decorative parchment and tying with twine makes a charming homemade gift, perfect for neighbors or party favors.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store cooled cookies in an airtight container at room temperature for up to 3 days. Keeping that container sealed tightly helps preserve the crisp crumb topping and the soft cookie center.

Freezing

I’ve frozen the cookie dough balls on a tray, then transferred them to a freezer bag. When I’m ready to bake, I just pop them straight into the oven, adding a couple extra minutes to bake time. You can also freeze fully baked cookies for up to 2 months, wrapped airtight to maintain freshness.

Reheating

To bring back that freshly baked warmth, I reheat cookies in a 300°F oven for about 5 minutes — this helps revive the crisp edges and soften the centers without drying them out.

FAQs

Can I use frozen strawberries in the Strawberry Shortcake Cookies Recipe?

While fresh strawberries work best for this recipe due to their firm texture and sweet flavor, you can use frozen strawberries if you thaw them completely and drain any excess juice well. Be careful not to add too much moisture to the dough, which might affect cookie texture.
How do I prevent the strawberries from making the dough soggy?

Dicing the strawberries small and folding them in gently helps, but it’s also key to pat them dry with a paper towel before adding to the dough. Baking the cookies as soon as possible after mixing keeps excess moisture from soaking in.
Can I make the shortbread crumbs ahead of time?

Absolutely! The shortbread crumbs can be made a day or two in advance and stored in an airtight container in the fridge. This makes the baking process more streamlined and the crumbs stay fresh and crumbly.
What if I don’t have light brown sugar?

If you don’t have light brown sugar, you can substitute dark brown sugar for a richer molasses flavor, or make your own by mixing granulated sugar with a little molasses. This will keep the flavor and moisture balance intact.
Are these cookies suitable for kids?

Definitely! These Strawberry Shortcake Cookies Recipe treats are sweet but not overly sugary, with soft textures kids often love. Just be mindful of freshness since strawberries can spoil quicker than dried fruit inclusions.

Final Thoughts

This Strawberry Shortcake Cookies Recipe is one of those feel-good desserts that I always have on rotation when fresh strawberries are in season. It’s a little sunshine in cookie form, simple enough to make on a whim yet special enough to impress guests. I hope you enjoy making and sharing these as much as I do—it’s the kind of recipe that feels like a hug after the first bite.