Strawberry shortcake cookies are a delightful twist on the classic dessert, combining the flavors of buttery shortcake, fresh strawberries, and a touch of sweetness in a handheld treat. These cookies have a tender, biscuit-like texture with juicy bursts of strawberry and a light sugar topping. Perfect for summer gatherings, tea parties, or a sweet snack anytime!
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- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar, plus extra for sprinkling
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 2/3 cup (160 ml) heavy cream
- 1 tsp vanilla extract
- 1 cup (150 g) fresh strawberries, diced
Directions
Step 1: Prepare the Dough
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Step 2: Mix in the Wet Ingredients
- In a small bowl, mix the heavy cream and vanilla extract. Gradually pour this mixture into the flour mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the diced strawberries, ensuring they are evenly distributed.
Step 3: Shape the Cookies
- Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten the tops with your fingers and sprinkle with granulated sugar.
Step 4: Bake
- Bake for 15-18 minutes, or until the cookies are golden brown on the edges. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Serve
Enjoy these cookies as they are, or serve with a dollop of whipped cream for an extra indulgent treat.
Notes
- Strawberry tips: Make sure the strawberries are dry before folding them into the dough to prevent excess moisture.
- Storage: Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Variations: Add a drizzle of white chocolate or a sprinkle of lemon zest for added flavor.
Conclusion
Strawberry shortcake cookies are the perfect combination of fruity sweetness and buttery richness in a portable form. These tender cookies are a must-try for strawberry lovers and a crowd-pleasing addition to any dessert spread. Give this recipe a try and enjoy the fresh, summery flavors in every bite!
“Made the Strawberry Shortcake Cookies tonight and wow — perfect weeknight dinner. Will definitely make again!”
Frequently Asked Questions
“The Strawberry Shortcake Cookies turned out amazing. My kids asked for seconds. Saving this one!”

Strawberry Shortcake Cookies
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter chilled and cubed
- 0.75 cup buttermilk
- 1 cup strawberries diced
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Cut in butter until the mixture resembles coarse crumbs.
- Stir in buttermilk until just combined, then fold in strawberries.
- Scoop dough onto the prepared baking sheet and bake for 15-20 minutes.