Strawberry Shortcake Cookies

There’s something about biting into the first sweet strawberry of the season that always pulls me straight back into my childhood kitchen. Every spring, my family would pile into the car and head to a small roadside farm stand that sold the freshest berries you could imagine.

My grandmother would grab a basket, smile at me, and say, “Let’s make something special today.” Those afternoons were slow, warm, and filled with the scent of strawberries simmering on the stove.

Now, years later, Strawberry Shortcake Cookies still bring that same comforting feeling and they’re the recipe I love sharing most. They taste like a classic strawberry shortcake but in the cutest, softest cookie form. Whether you’re baking for friends, weekend treats, or strawberry season excitement, these cookies feel like pure sunshine.

Why You’ll Love These Strawberry Shortcake Cookies

Strawberry Shortcake Cookies give you everything you adore about a traditional shortcake tender crumbs, buttery richness, and bright strawberry bursts all wrapped into a soft, bakery-style cookie. Fresh strawberries make every cookie juicy and fragrant, while the shortcake crumb adds a buttery, slightly crunchy contrast that feels indulgent.

You’ll love this recipe because:

• They taste like a nostalgic summer dessert but even easier to share
• Fresh strawberries make the flavor irresistible
• The crumb topping adds bakery-level texture
• The cookies freeze perfectly, so you can bake them anytime
• They’re beginner-friendly while still impressive enough for gifting

If you adore strawberry desserts or classic American bakery-style cookies, this one will absolutely win your heart.

Ingredients for Strawberry Shortcake Cookies

Shortcake Crumb

This buttery crumb is the magic that gives these cookies their signature shortcake feel.

• ¼ cup granulated sugar
• 1 tbsp light brown sugar, packed
• 6 tbsp all-purpose flour
• ½ tsp baking powder
• 4 tbsp canola or vegetable oil
• ½ tsp clear vanilla extract

Strawberry Cookie Dough

This dough stays soft, chewy, and flavorful, thanks to fresh fruit and brown sugar.

• ⅔ cup diced fresh strawberries
• 1 tsp lemon juice
• 12 tbsp unsalted butter, room temperature
• 1 cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tsp vanilla extract
• 2 cups + 2 tbsp all-purpose flour
• 1 tsp fine sea salt
• 1 tsp baking soda
• ½ tsp baking powder
• ½ cup shortcake crumbs (from above)

Ingredient Notes

Using the right ingredients in the right form ensures these cookies taste fresh, bake evenly, and stay perfectly soft.

Fresh Strawberries

Fresh berries are essential. Frozen strawberries release too much moisture and will make the cookies gummy or misshapen.

Room Temperature Dairy

Soft butter creates a smooth, creamy base. Cold butter would result in dense cookies that don’t spread nicely.

Flour Tips

Measure using the spoon-and-level method. Too much flour = dry, cakey cookies. A kitchen scale gives the best precision.

Oil for Crumbs

Neutral oil is best since you don’t want to overpower the buttery shortcake flavor.

Flavor Boosts

If desired, you can add:

• A touch of almond extract for a nutty twist
• A pinch of cinnamon for warmth
• Freeze-dried strawberry dust for extra berry intensity

Step-by-Step Instructions

Step 1 – Make the Shortcake Crumbs

Preheat your oven to 300°F (150°C).
Mix the sugar, brown sugar, flour, baking powder, oil, and clear vanilla until crumbly. Spread over a lined baking sheet and bake for 15–18 minutes, or until lightly golden. Cool completely to let the crumbs crisp.

Step 2 – Prep the Strawberries

Combine diced strawberries and lemon juice in a small bowl. This keeps the berries bright and flavorful while preventing oxidation. If your berries are extra juicy, lightly strain them so your dough doesn’t get soggy.

Step 3 – Cream the Butter and Sugars

In a large bowl, beat the butter, brown sugar, and granulated sugar for about 3 minutes until pale and airy. This is what gives your cookies lift and softness.

Step 4 – Add Eggs and Vanilla

Mix in the egg, egg yolk, and vanilla until just combined. Overmixing at this stage can create a dense texture.

Step 5 – Add Dry Ingredients

Stir in the flour, salt, baking soda, and baking powder. Mix just until the flour disappears.

Step 6 – Add Crumbs and Strawberries

Fold in the shortcake crumbs and diced berries. Work gently you don’t want to break the strawberries or overwork the dough.

Step 7 – Scoop and Top

Use a 2- or 3-tablespoon scoop and place dough balls onto a lined baking tray. Press a few extra crumbs on top for a bakery-style finish.

Step 8 – Freeze the Dough

Freeze 2–3 hours, or overnight, so the cookies maintain their shape and spread properly during baking.

Step 9 – Bake

Preheat the oven to 350°F (180°C).
Bake cookies 9–11 minutes (standard size) or up to 14 minutes for large cookies. They’re done when the edges turn lightly golden.

Step 10 – Cool and Enjoy

Cool for about 15 minutes on the tray so they set properly before moving. Add extra crumbs or diced strawberries on top if you want a show-stopping presentation.

Pro Tips for Success

• Don’t skip freezing it’s essential for structure
• Dice strawberries small for even distribution
• Don’t overbake the centers should still look soft
• Use fresh, firm berries for best texture
• Press crumbs on top before baking for that signature shortcake look
• Cool fully on tray to avoid breaking the soft centers

Flavor Variations

Try any of these fun twists to reinvent your cookies:

• Lemon Strawberry Shortcake Cookies — add lemon zest to the dough
• Chocolate Strawberry Cookies — mix in white or dark chocolate chips
• Strawberry Cheesecake Cookies — add tiny cubes of cream cheese
• Berry Trio Cookies — mix in blueberries and raspberries
• Almond Strawberry Cookies — add almond extract + sliced almonds

Serving Suggestions

These cookies pair beautifully with:

• Fresh whipped cream
• Vanilla or strawberry ice cream
• A dusting of powdered sugar
• Fresh berries on the side
• Afternoon coffee or iced tea

They’re excellent for picnics, baby showers, brunch, or as a sweet after-school treat.

Storage and Freezing Instructions

These cookies keep beautifully:

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keeps for 5–6 days (good if your strawberries were extra juicy).

Freezer

Freeze baked cookies up to 2 months.
Freeze unbaked dough balls up to 3 months.

To bake from frozen:
Add 1–2 extra minutes of bake time.

Nutrition Facts (Per Serving)

FAQ About Strawberry Shortcake Cookies

Do I need fresh strawberries?

Yes, fresh strawberries are the key to the flavor and texture. Frozen ones release too much moisture and can make the dough wet. Fresh berries also hold their shape, giving you those pretty pops of pink in each cookie.

Why do the cookies need to be frozen before baking?

Because the strawberries add moisture, freezing keeps the cookies from spreading too quickly in the oven. It helps them stay thick and soft, just like a bakery cookie. Skipping this step often leads to flat, uneven cookies.

What if my dough seems too sticky?

Chill it! The moisture from the berries can vary. Freezing the dough firms up the butter and makes scooping and shaping much easier. Avoid adding extra flour unless it’s absolutely necessary.

Can I use gluten-free flour?

Yes, a good 1:1 gluten-free baking flour works well. Make sure it contains xanthan gum for the best structure. Just note the texture may be slightly softer.

How do I keep strawberries from bleeding into the dough?

Dice them small and strain any excess juice. Also avoid overmixing after the berries go in folding gently keeps the dough even and pretty.

Final Thoughts

These Strawberry Shortcake Cookies are everything a sunny-day dessert should be soft, fruity, nostalgic, and incredibly satisfying. Whether you’re baking them for family traditions, a summer picnic, or simply because strawberries are calling your name, this recipe brings warmth and joy into every bite.

Bake a batch, share a few, and enjoy the sweetness of strawberry season one cookie at a time.

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